Vegetable Handvo
A traditional Gujarati savory cake made with a fermented rice and lentil batter, packed with vegetables like bottle gourd and carrots. It's pan-cooked until golden and crispy, perfect for a wholesome snack or light meal.
For 4 servings
7 steps. 40 minutes total.
- 1
Step 1
- a.Soak and Grind the Batter
- b.Rinse the rice, chana dal, toor dal, and urad dal thoroughly under running water.
- c.Soak them together in a large bowl with enough water to cover by 2 inches. Let it soak for at least 6 hours or overnight.
- d.Drain the water completely. Transfer the soaked mixture to a high-speed blender.
- e.Add the sour curd and grind to a thick, coarse batter, similar to the texture of fine semolina. Add a few tablespoons of water only if absolutely necessary to help with grinding.
- 2
Step 2
- a.Ferment the Batter
- b.Pour the batter into a large container, ensuring it's only half-full to allow space for it to rise.
- c.Cover with a lid (not airtight) and place in a warm, dark place to ferment for 8-10 hours, or until it has risen and has a slightly sour aroma.
- d.After fermentation, gently stir the batter.
- 3
Step 3
- a.Add Vegetables and Seasonings
- b.To the fermented batter, add the grated bottle gourd (after squeezing out excess water), grated carrot, ginger paste, and green chilli paste.
- c.Add the turmeric powder, red chilli powder, sugar, salt, and lemon juice.
- d.Mix everything gently but thoroughly until well combined.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.Heat 3 tbsp of oil in a small pan over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter.
- d.Add the sesame seeds, asafoetida, and curry leaves. Sauté for 30 seconds until the sesame seeds turn golden and fragrant. Turn off the heat.
- 5
Step 5
- a.Combine and Cook the Handvo
- b.Pour about two-thirds of the prepared tempering into the handvo batter and mix well.
- c.Just before cooking, add the Eno fruit salt to the batter and mix gently for about 10-15 seconds. The batter will become light and frothy.
- d.Immediately heat a heavy-bottomed, non-stick pan or kadai on low heat. Add the remaining one-third of the tempering and swirl to coat the bottom of the pan.
- e.Pour the batter into the pan, spreading it evenly to about 1-inch thickness.
- f.Cover with a lid and cook on very low heat for 15-20 minutes, until the bottom is deep golden brown and crispy.
- 6
Step 6
- a.Flip and Finish Cooking
- b.To flip, place a flat plate over the pan and carefully invert the pan so the handvo transfers to the plate.
- c.Slide the handvo back into the pan, uncooked side down.
- d.Cover and cook again on low heat for another 15-20 minutes until the second side is also golden brown and a skewer inserted into the center comes out clean.
- 7
Step 7
- a.Rest and Serve
- b.Once cooked, transfer the handvo to a cutting board and let it rest for 5-10 minutes. This makes it easier to slice.
- c.Cut into wedges or squares and serve hot with green chutney, sweet tamarind chutney, or a cup of tea.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing the water from the bottle gourd is crucial to prevent the batter from becoming too thin.
- 2Cook the handvo on the lowest possible heat to ensure it cooks through to the center without burning the crust.
- 3Do not over-mix the batter after adding Eno, as this will deflate the air bubbles needed for a fluffy texture.
- 4For successful fermentation in colder climates, place the batter in a preheated (and turned off) oven or an Instant Pot on the 'Yogurt' setting.
- 5A heavy-bottomed pan with a tight-fitting lid is essential for even cooking and creating the perfect crust.
Adapt it for your goals.
Baked Handvo
For a healthier, lower-oil version, pour the prepared batter into a greased 8-inch baking pan and bake in a preheated oven at 180°C (350°F) for 30-40 minutes, or until a skewer comes out clean.
Vegetable VariationsVegetable Variations
Feel free to add other finely chopped or grated vegetables like corn, green peas, spinach, or zucchini to the batter.
Instant HandvoInstant Handvo
For a quick version without fermentation, use a batter made of 1 cup semolina (rava), 1/2 cup gram flour (besan), and 1 cup yogurt. Let it rest for 20 minutes before adding vegetables and Eno.
Why this is on our healthy list.
Promotes Gut Health
The fermentation of the rice and lentil batter creates beneficial probiotics, which support a healthy gut microbiome and improve digestion.
Rich in Protein and Fiber
The combination of various lentils (dals) provides a good amount of plant-based protein, while the vegetables and whole grains contribute significant dietary fiber, aiding in satiety and digestive regularity.
Provides Sustained Energy
Made from rice and lentils, Handvo is a source of complex carbohydrates that provide a slow and steady release of energy, keeping you full and energized for longer.
Nutrient-Dense
Packed with a variety of vegetables, this savory cake is a delicious way to incorporate essential vitamins and minerals into your diet.
Frequently asked questions
One serving of Vegetable Handvo, which is typically two pieces, contains approximately 400-450 calories. The exact count can vary based on the amount of oil and vegetables used.