Handvo Recipe (Gujarati Savory Lentil Rice Cake)
A protein-rich Gujarati handvo with fermented or same-day batter, mixed vegetables, and a crisp sesame-mustard tempering. Stovetop or oven, meal-prep friendly.
Equipment
- Blender or Indian wet grinder
- Heavy-bottom nonstick pan or cast iron skillet (10 in / 25 cm) with lid
- Optional — 9x13 in baking dish or oven-safe skillet for baked handvo
Ingredients
For the batter (soak and grind)
- 1 cup raw rice sona masuri or similar; rinsed
- 1/4 cup chana dal rinsed
- 1/4 cup toor dal split pigeon peas; rinsed
- 2 tbsp urad dal split black gram; rinsed
- 2 tbsp moong dal split mung; rinsed
- Water for soaking (about 3 to 4 cups total; use fresh for grinding)
Vegetables and dairy
- 1 cup grated bottle gourd doodhi / lauki; squeezed lightly if very watery
- 1/2 cup grated carrot
- 1/2 cup plain yogurt use thick plant yogurt for vegan
- 1 tbsp ginger finely grated
- 1 to 2 green chilies to taste; finely chopped
- 2 tbsp fresh coriander leaves optional; chopped
Dry spices (mix into batter)
- 1/2 tsp turmeric powder
- 1/2 to 1 tsp red chili powder to taste
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp sugar or jaggery optional, Gujarati balance
- Salt to taste (about 1.5 to 2 tsp for full batter; taste before cooking)
Instant / same-day leavening (choose one path)
- 1 tsp fruit salt eno; plain; OR 1/4 tsp baking soda only if batter did not ferment well
- 1 to 2 tsp lemon juice use with eno on same-day method
For the tempering (per pan batch; scale if baking in oven)
- 3 to 4 tbsp oil or more for crisper crust
- 1 tsp mustard seeds
- 1 tbsp white sesame seeds
- 8 to 10 fresh curry leaves
- 1/4 tsp asafoetida hing; optional
Instructions
Soak
- Rinse all dals and rice together until water runs clearer. Soak 6 to 8 hours (or overnight) in enough cool water to cover by 2 inches.
Grind
- Drain well. Grind with minimal cold water to a thick, slightly coarse batter (like thick idli batter). It should mound briefly when dropped, not run like dosa batter.
Ferment (traditional)
- Stir in yogurt and salt. Cover and rest in a warm spot 8 to 12 hours until slightly risen and pleasantly sour-smelling with tiny bubbles.
Or same-day rest
- Stir in yogurt, salt, vegetables, ginger, chili, turmeric, red chili, coriander, cumin, sugar if using, and coriander leaves. Rest 20 to 30 minutes at room temperature.
Finish batter
- Fold in grated bottle gourd and carrot. For same-day method, just before cooking stir in eno and lemon juice (or baking soda only if fermentation failed). Mix gently; do not over-beat.
Stovetop handvo
- Heat a heavy pan on low-medium. Add oil, then mustard seeds. When they pop, add sesame seeds, curry leaves, and hing.
- Pour batter to 1 to 1.5 inches thick. Cover and cook on low until the bottom is deep golden and a skewer in the center comes out mostly clean.
- Flip carefully; cook the second side until set and crisp at edges.
Oven handvo
- Preheat oven to 180 C / 350 F. Oil a baking tray or skillet; add tempering ingredients to the base, then pour and spread batter evenly.
- Bake 30 to 40 minutes until set and golden. Broil 2 to 3 minutes if you want a darker top. Rest 10 minutes before slicing.
Notes
Batter thickness: If batter spreads immediately like dosa batter, stir in 1 to 2 tbsp besan or coarse semolina and rest 10 minutes.
Vegan: Replace dairy yogurt with thick coconut or soy yogurt, or use water plus extra lemon for tang.
Gluten-free: Confirm fruit salt (eno) is labeled gluten-free if needed.
Storage: Refrigerate sliced handvo up to 3 days. Reheat in a dry pan or air fryer for best texture.
Vegan: Replace dairy yogurt with thick coconut or soy yogurt, or use water plus extra lemon for tang.
Gluten-free: Confirm fruit salt (eno) is labeled gluten-free if needed.
Storage: Refrigerate sliced handvo up to 3 days. Reheat in a dry pan or air fryer for best texture.
Tried this recipe?Let us know how it was!