> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Handvo Recipe
| | |
| ---------------- | ------ |
| **Prep time** | 15 min |
| **Cook time** | 30 min |
| **Soaking Time** | 4 hr |
| **Total time** | 45 min |
| **Serves** | 1 cake |
## About
The **Gujarati Handvo** is a rich, deeply traditional dish in Gujarati cuisine, which always seeks to achieve a balance of nutrition and flavour. The cooks prepare the savoury snack by working with the fermented batter made from lentils and rice, resulting in a cake that is soft yet crisp. The recipe is of great cultural significance because it is often shared with other popular Gujarati snacks, such as dhokla and fafda. This dish can easily be part of an Indian meal, as it serves as both a tea-time snack and a filling breakfast. The batter is very good at taking in the flavours of spices and vegetables. Handvo gives a healthy bite with fermentation’s light sourness. People frequently bake or cook it in a pan based on their convenience. The smell of sesame and mustard seeds brings the dish a warm feeling.
This recipe is famous for its adaptability, as it can be made with many types of grated vegetables, such as lauki, carrot, pumpkin, and bottle gourd. The addition of these vegetables keeps the cake moist and rich in fibre and nutrition. The cake has a soft, moist interior and a crispy, golden exterior. The hosts usually present it in family get-togethers, picnics or festive breakfasts. It also makes an exquisitely sweet snack cake that can be cut into squares or wedges. The dish has a long shelf life, making it a convenient meal that can be easily scooped out. The very mild spices used make it suitable for both kids and adults. It is a dish that brings comfort and nutrition without heavy preparation. Overall, Handvo is one of the most flexible and favourite dishes of the Gujarati cuisine.
**Fun Fact:**
Traditional Handvo was initially cooked over a coal fire in a clay pot, giving it a natural smoky flavour that many Gujaratis still try to recreate today.
## Ingredients
### for handvo batter:
* 1 cup rice
* ½ cup chana dal
* ¼ cup toor dal
* 2 tbsp urad dal
* ½ cup curd / yogurt
* 1 cup bottle gourd / lauki *(grated)*
* ½ cup cabbage *(grated)*
* ¼ cup carrot *(grated)*
* 3 tbsp coriander *(finely chopped)*
* ½ tsp ginger paste
* 1 green chilli *(finely chopped)*
* ½ tsp sugar
* ¼ tsp kashmiri red chilli powder
* ¼ tsp turmeric / haldi
* 2 tsp oil
* ¾ tsp salt
* 1 tsp eno / fruit salt
### for tempering:
* 3 tsp oil
* ¾ tsp mustard
* ½ tsp cumin / jeera
* 1 tsp sesame / til
* few curry leaves
* pinch hing / asafoetida
## Instructions
1. firstly, soak 1 cup rice, ½ cup chana dal, ¼ cup toor dal, 2 tbsp urad dal for 3-4 hours.
2. add ½ cup curd and blend to a smooth but slightly coarse paste.
3. further add 1 cup grated bottle gourd, ½ cup grated cabbage, ¼ cup grated carrot and 3 tbsp coriander.
4. also add ½ tsp ginger paste, 1 green chilli, ½ tsp sugar, ¼ tsp chilli powder, ¼ tsp turmeric, 2 tsp oil and ¾ tsp salt.
5. mix well making sure the batter is slightly thick like idli batter consistency.
6. now add 1 tsp eno / fruit salt and mix gently.
7. bake the handvo in over or cook on tawa
## Step-by-step
firstly, in a large bowl soak 1 cup rice, ½ cup chana dal, ¼ cup toor dal, 2 tbsp urad dal for 3-4 hours.
drain off the water and transfer to a blender.
add ½ cup curd and blend to a smooth but slightly coarse paste.
transfer the batter to mixing bowl. cover and allow to ferment overnight if you do not prefer to use eno fruit salt.
further add 1 cup grated bottle gourd, ½ cup grated cabbage, ¼ cup grated carrot and 3 tbsp coriander. you can add vegetables of your choice.
also add ½ tsp ginger paste, 1 green chilli, ½ tsp sugar, ¼ tsp chilli powder, ¼ tsp turmeric, 2 tsp oil and ¾ tsp salt.
mix well making sure the batter is slightly thick like idli batter consistency.
now add 1 tsp eno / fruit salt and mix gently. alternatively use ¼ tsp baking soda or ferment overnight if you do not prefer to use eno fruit salt / soda.
## Baking handvo in the oven
1. transfer the batter into the round cake mould (dia: 7 inch, height: 4 inch). make sure to grease the mould with oil to avoid sticking and line butter paper at bottom of the tray.
2. now prepare the tempering by heating 3 tsp oil.
3. once the oil is hot add ¾ tsp mustard, ½ tsp cumin, 1 tsp sesame, few curry leaves and pinch hing.
4. allow to splutter and pour the tempering over handvo batter.
5. place the handvo tin into the preheated oven and bake at 180 degree celsius for 30 minutes.
6. bake till the toothpick inserted comes out clean and crisp top layer is formed.
7. finally, serve **gujarati handvo / vegetable lentil cake** with [green chutney](/recipes/green-chutney-recipe-hari-chutney).
## Handvo on tawa
1. firstly, heat a pan with 3 tsp oil.
2. Once the oil is hot add ½ tsp mustard, ½ tsp cumin, 1 tsp sesame, few curry leaves and pinch hing.
3. saute and splutter the tempering. also spread the tempering uniformly over tawa.
4. pour 1½ cup of handvo batter spreading uniformly.
5. cover and simmer for 5 minutes or till the top layer are dried.
6. flip over gently making sure the bottom layer has turned crisp.
7. Cover and simmer for another 5 minutes or till the handvo are cooked thoroughly.
8. Finally, serve **Gujarati handvo / vegetable lentil cake** with [green chutney](/recipes/green-chutney-recipe-hari-chutney).
## Video
## Tips
The classical Gujarati Handvo Cake Snack is a savoury lentil and rice-based snack enriched with grated vegetables. It suits both tea time and breakfast because it is filling, flavourful, and easy to slice and serve.
1. **Fermentation:** Allow the batter to rest until it turns mildly airy. Proper fermentation enhances flavour and gives the cake a soft texture.
2. **Vegetables:** Mix grated lauki, carrot, or pumpkin thoroughly. Even mixing ensures moisture and makes the Handvo fibre-rich.
3. **Tempering:** Pour hot oil with mustard and sesame seeds over the batter. This creates a crisp and aromatic crust.
4. **Low Flame:** Bake or pan cook slowly. Slow cooking helps the centre cook fully while keeping the crust golden.
5. **Serving:** Let the Handvo rest for a few minutes. Cooling stabilises the structure and allows neat slices.
## FAQ
Leave the mixed lentil and rice batter in a warm place for several hours. Check that it turns slightly airy and smells mildly sour before cooking.
Add enough grated vegetables and curd to keep the batter moist. Cook on medium-low heat so the centre cooks thoroughly while the crust turns golden.
Yes, use grated lauki, carrot, zucchini, or pumpkin. Mix them evenly into the batter to maintain a balanced texture.
Pour the batter into a greased thick pan. Cover and cook on a low flame on the stovetop until both sides turn golden and the centre sets.
Yes, cool it completely and cut it into slices. Store the pieces in an airtight box and serve them with chutney or pickle.
## Notes
* First, prepare a thick batter, as it becomes watery when vegetables are added.
* Also, add fenugreek leaves for a richer flavour in handvo.
* Additionally, ferment the batter overnight after grinding to avoid adding Eno / baking soda.
* Furthermore, add eno / baking soda just before baking. Otherwise, the handvo will not be spongy.
* Finally, prepare the **Gujarati handvo** slightly thinner on a tawa than in the oven.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/gujarati-handvo-recipe-mixed-dal-handvo/](https://hebbarskitchen.com/gujarati-handvo-recipe-mixed-dal-handvo/)
2. now prepare the tempering by heating 3 tsp oil.
3. once the oil is hot add ¾ tsp mustard, ½ tsp cumin, 1 tsp sesame, few curry leaves and pinch hing.
4. allow to splutter and pour the tempering over handvo batter.
5. place the handvo tin into the preheated oven and bake at 180 degree celsius for 30 minutes.
6. bake till the toothpick inserted comes out clean and crisp top layer is formed.
7. finally, serve **gujarati handvo / vegetable lentil cake** with [green chutney](/recipes/green-chutney-recipe-hari-chutney).
## Handvo on tawa
1. firstly, heat a pan with 3 tsp oil.
2. Once the oil is hot add ½ tsp mustard, ½ tsp cumin, 1 tsp sesame, few curry leaves and pinch hing.
3. saute and splutter the tempering. also spread the tempering uniformly over tawa.
4. pour 1½ cup of handvo batter spreading uniformly.
5. cover and simmer for 5 minutes or till the top layer are dried.
6. flip over gently making sure the bottom layer has turned crisp.
7. Cover and simmer for another 5 minutes or till the handvo are cooked thoroughly.
8. Finally, serve **Gujarati handvo / vegetable lentil cake** with [green chutney](/recipes/green-chutney-recipe-hari-chutney).
## Video
## Tips
The classical Gujarati Handvo Cake Snack is a savoury lentil and rice-based snack enriched with grated vegetables. It suits both tea time and breakfast because it is filling, flavourful, and easy to slice and serve.
1. **Fermentation:** Allow the batter to rest until it turns mildly airy. Proper fermentation enhances flavour and gives the cake a soft texture.
2. **Vegetables:** Mix grated lauki, carrot, or pumpkin thoroughly. Even mixing ensures moisture and makes the Handvo fibre-rich.
3. **Tempering:** Pour hot oil with mustard and sesame seeds over the batter. This creates a crisp and aromatic crust.
4. **Low Flame:** Bake or pan cook slowly. Slow cooking helps the centre cook fully while keeping the crust golden.
5. **Serving:** Let the Handvo rest for a few minutes. Cooling stabilises the structure and allows neat slices.
## FAQ