Egg Handvo
A creative twist on the classic Gujarati savory cake! This Egg Handvo is packed with protein, veggies, and traditional spices, making it a wholesome and delicious meal for breakfast, brunch, or a light dinner.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Soak, Grind, and Ferment the Batter
- b.Combine the parboiled rice, chana dal, toor dal, and urad dal in a large bowl. Wash them under running water 3-4 times until the water runs clear.
- c.Soak the mixture in ample water for at least 4-6 hours.
- d.Drain the water completely. Transfer the soaked mixture to a grinder. Add about 1/2 cup of water and grind to a thick, coarse batter, similar to the consistency of idli batter. Add a little more water only if necessary.
- e.Transfer the batter to a large container, cover it with a lid, and place it in a warm spot to ferment for 8-10 hours or overnight. The batter will rise slightly and develop a pleasant sour aroma.
- 2
Step 2
- a.Prepare the Handvo Mixture
- b.Once fermented, transfer the batter to a large mixing bowl. Add the grated bottle gourd, curd, ginger paste, green chilies, turmeric powder, red chili powder, coriander powder, sugar, and salt. Mix well to combine everything.
- c.In a separate small bowl, crack the 4 eggs and whisk them vigorously for about 2 minutes until they are light and frothy.
- d.Gently fold the whisked eggs and 2 tablespoons of oil into the handvo batter. Be careful not to overmix; you want to keep the air in the eggs.
- e.Just before you are ready to cook, sprinkle the Eno fruit salt over the batter and stir gently for a few seconds until it becomes bubbly and light.
- 3
Step 3
- a.Cook the Handvo
- b.Heat a heavy-bottomed, non-stick pan (about 8-9 inches wide) with a tight-fitting lid over medium-low heat.
- c.Add half of the remaining oil (1.5 tbsp). Once warm, add half the mustard seeds and cumin seeds. When they begin to splutter, add half the asafoetida, curry leaves, and sesame seeds.
- d.Immediately pour half of the prepared batter into the pan, spreading it evenly to form a thick cake.
- e.Cover the pan with the lid and cook on a low flame for 12-15 minutes. The top should look set and the edges should start pulling away from the pan.
- f.Carefully flip the handvo using a wide spatula. Drizzle the remaining 1.5 tbsp of oil around the edges.
- g.Cover again and cook for another 10-12 minutes on low heat until the other side is golden brown and a skewer inserted into the center comes out clean.
- h.Repeat the process with the remaining batter and tempering ingredients to make a second handvo.
- 4
Step 4
- a.Rest and Serve
- b.Carefully slide the cooked handvo onto a cutting board or plate. Let it rest for 5-10 minutes before slicing. This helps it set and makes for cleaner cuts.
- c.Cut the handvo into wedges or squares.
- d.Garnish with freshly chopped coriander leaves and serve hot with green chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, ensure your batter is coarse, not perfectly smooth.
- 2Fermentation is key. If you live in a cold climate, place the batter in a turned-off oven with the light on to provide a warm environment.
- 3Always cook handvo on a low flame. Cooking on high heat will brown the outside quickly while leaving the inside raw.
- 4Do not squeeze the water from the grated bottle gourd; its moisture is essential for a soft and moist handvo.
- 5Add Eno fruit salt only when you are absolutely ready to cook. Its leavening action is immediate and short-lived.
- 6A heavy-bottomed, non-stick pan is highly recommended to prevent sticking and ensure even cooking.
Adapt it for your goals.
Add More Vegetables
Feel free to add other grated vegetables like carrots, zucchini, or finely chopped spinach and fenugreek leaves (methi) to the batter for extra nutrition.
Baked VersionBaked Version
For a healthier, lower-oil version, bake the handvo. Pour the prepared batter into a greased 8-inch baking dish, sprinkle the tempering on top, and bake in a preheated oven at 180°C (350°F) for 30-40 minutes, or until a skewer comes out clean.
No Egg VersionNo-Egg Version
To make the traditional vegetarian handvo, simply omit the eggs. You may need to increase the amount of curd by 1/4 cup to maintain moisture and tanginess.
Spicier HandvoSpicier Handvo
Increase the number of green chilies or add 1/2 teaspoon of garam masala to the batter for a spicier kick.
Why this is on our healthy list.
Protein Powerhouse
Combining eggs, lentils (dals), and yogurt, this dish is an excellent source of high-quality protein, essential for muscle repair, growth, and overall body function.
Gut-Friendly Fermentation
The fermentation process of the batter not only enhances the flavor but also increases the bioavailability of nutrients and promotes healthy gut bacteria, aiding in digestion.
Sustained Energy Release
Made from rice and dals, Egg Handvo provides sustained energy through complex carbohydrates, keeping you feeling full and energized for longer periods without blood sugar spikes.
Rich in Fiber and Nutrients
The inclusion of bottle gourd adds essential vitamins, minerals, and dietary fiber, which supports digestive health, adds moisture, and contributes to your daily vegetable intake.
Frequently asked questions
One serving of Egg Handvo (approximately 2 slices) contains around 550-600 calories, making it a substantial and energy-dense meal.