Handvo Recipe: A Traditional Gujarati Savory Cake

Handvo is a popular savory dish from the Indian state of Gujarat.The unique flavor of Handvo comes from its fermentation process, which imparts a mild tanginess to the batter, and the tempering of spices that adds a delightful crunch.

This recipe combines various lentils and rice to create a batter that is not only nutritious but also flavorful. The addition of vegetables like bottle gourd (lauki), carrots, or zucchini enhances both the texture and nutritional profile of the dish. Let’s dive into the detailed process of making Handvo.

Ingredients for Handvo

 

For the Batter:

• 1 cup rice
• ½ cup chana dal (split Bengal gram)
• ¼ cup toor dal (split pigeon peas)
• 2 tablespoons urad dal (split black gram)
• ¼ cup moong dal (split green gram)
• ½ cup yogurt (dahi)
• Water, as needed for soaking and grinding
• 1 cup shredded bottle gourd (lauki).
• 1 small carrot, grated
• 1-inch ginger, grated
• 2-3 green chilies, finely chopped
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• ½ teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon sugar (optional)
• Salt to taste
• A single teaspoon of fruit salt (Eno) or ½ teaspoon baking soda

For Tempering:

 

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• ½ teaspoon cumin seeds
• 1-2 dry red chilies (optional)
• A pinch of asafoetida (hing)
• Curry leaves (8-10)

Instructions for making Handvo

Step 1: Prepare the Rice and Lentils

1. Soaking the rice and lentils: In a large bowl, combine 1 cup of rice, ½ cup of chana dal, ¼ cup of toor dal, 2 tablespoons of urad dal, and ¼ cup of moong dal. Wash them thoroughly under running water. Soak the rice and lentils together in enough water for at least 4-6 hours or overnight for best results.

Step 2: Grinding the Batter

2. Grinding the soaked rice and lentils: Drain the soaked rice and lentils, then transfer them to a blender. Add ½ cup of yogurt and some water (as needed) to achieve a smooth yet slightly coarse batter. It should have a consistency in between pancake batter and thick batter.

Step 3: Fermenting the Batter

3. Let the batter ferment: Transfer the mixture into a spacious bowl.Cover it with a lid or cloth and let it ferment for 6-8 hours or overnight in a warm place. Fermentation gives the Handvo its signature tangy flavor. During colder months, fermentation might take a bit longer, so be patient!

Step 4: Adding Vegetables and Spices

4. Mixing vegetables and spices: Once the batter has fermented, add 1 cup of grated bottle gourd (lauki) or zucchini, 1 grated carrot, 1-inch grated ginger, and 2-3 finely chopped green chilies. Stir well to combine.
5. Add spices: To the mixture, add ½ teaspoon of turmeric powder, 1 teaspoon of red chili powder, ½ teaspoon of cumin powder, 1 teaspoon of coriander powder, ½ teaspoon of sugar (optional), and salt to taste. Mix everything well.
6. Leavening the batter: Just before cooking, add ½ teaspoon of baking soda or 1 teaspoon of fruit salt (Eno) to the batter. Stir well to activate the leavening agent. You will notice small bubbles forming in the batter, making it light and fluffy.

Step 5: Preparing the Tempering

7. Making the tempering: Heat 2 tablespoons of oil in a small pan over medium heat. Add 1 tsp mustard seeds and let them get to crack open. Put a little bit of mustard seeds in there and let them to crack open. Add one or two dried red chiles (if liked), a tablespoon of sesame seeds, a ½ teaspoon of cumin seeds, just a little bit of asafoetida, and a tonne of curry leaves after that.

Step 6: Baking or Pan-Frying the Handvo

8. For baking Handvo: Preheat your oven to 180°C (350°F). Grease a baking dish with oil and pour the batter into the dish. Spread it evenly. Drizzle the tempering over the top of the batter. A toothpick put into the middle should come out clean after 35 to 40 minutes of baking in a preheated oven.
   • If you want a crispier top, broil the Handvo for 2-3 minutes at the end of baking.
9. For pan-frying Handvo: You may fry Handvo in a skillet if you don’t have an oven. Heat 2 tablespoons of oil in a heavy-bottomed non-stick pan or tawa. Pour a portion of the batter (depending on the size of your pan) into the pan and spread it evenly. Cover with a lid and cook on low heat for 10-12 minutes or until the bottom turns golden and crisp. After 8 to 10 minutes, flip it over to continue cooking the other side.
   the combined use of spices to create an excellent crunch.

Step 7: Serving

10. Cool and serve: Once baked or fried, let the Handvo cool slightly before cutting it into slices or wedges. Serve it warm with green chutney, tamarind chutney, or a side of yogurt.

Tips and Variations:

• Vegetables: Apart from bottle gourd and carrots, you can also add finely chopped spinach, cabbage, or peas to the batter for added nutrition.
• Gluten-free version: Handvo is naturally gluten-free since it is made from rice and lentils. Just ensure your hing (asafoetida) is gluten-free.
• Fermentation tip: If you live in a colder climate, place the batter in a slightly warm oven (turned off) or near a warm stove to help with fermentation.

Handvo is a wholesome dish, rich in protein and fiber from the lentils and vegetables. Its combination of crispy outer crust and soft, flavorful inside makes it a perfect dish for breakfast, lunch, or dinner.

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