Millet Handvo Recipe (Bajri No Handvo)
A savory Gujarati baked cake made with millet and mixed lentils, fermented for depth of flavor, packed with vegetables, and finished with a hot mustard-sesame tadka. Gluten-free and easily vegan.
Equipment
- Blender or food processor
- 9x9 inch baking dish
- Small tadka pan
Ingredients
Millet and Dal Base
- 1 cup little millet rava or bajra, or foxtail millet; see notes
- ¼ cup toor dal split pigeon peas
- ¼ cup chana dal split chickpea lentil
- 2 tbsp urad dal split black lentil, skinned
- 2 tbsp moong dal split yellow mung
- ¾ cup sour yogurt dahi; use plant-based curd for vegan
Vegetables
- 1 cup bottle gourd lauki/doodhi, coarsely grated
- ½ cup carrot coarsely grated
- ¼ cup cabbage finely shredded, optional
Spice Paste
- 1 inch ginger roughly chopped
- 3-4 green chilies adjust to heat preference
- ¼ cup fresh coconut grated; or desiccated
- 2 tbsp fresh coriander leaves
Seasoning
- 1 tsp salt or to taste
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp sugar balances the sourness
- 1 tsp ENO fruit salt for quick version; skip if fermenting overnight
Tempering
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp asafoetida hing; use GF-certified brand for gluten-free
- 1 sprig curry leaves
- 2 tbsp sesame seeds white til
- 1 tsp red chili flakes optional
Instructions
Soak
- Rinse the millet and all four dals together in cold water two or three times. Add enough fresh water to cover by 2 inches and soak. Little millet rava: 2–3 hours; Bajra: 5–6 hours (or overnight); Foxtail millet: 3–4 hours.
- Drain well and set aside.
Grind the Batter
- Add the drained millet and dals to a blender with the yogurt and ¼ cup water. Blend to a coarse, grainy paste — not completely smooth. Transfer to a large mixing bowl.
- Grind the ginger, green chilies, coconut, and coriander together into a rough paste with a splash of water. Add to the batter and mix well.
Ferment or Quick Method
- Overnight fermentation (recommended): Cover the bowl and leave in a warm spot for 7–9 hours. The batter will develop a mild sour smell and feel slightly lighter. Do not over-ferment.
- Quick version: Skip fermentation. Just before baking, stir in 1 tsp ENO fruit salt. The batter will bubble immediately. Mix quickly and get it into the pan within 2 minutes.
Season and Add Vegetables
- Add salt, turmeric, chili powder, and sugar to the batter. Squeeze excess water from the grated lauki, then fold in lauki, carrot, and cabbage. Batter should be thick but pourable, like a dense cake batter.
Prepare the Tempering
- Heat oil in a small pan over medium-high heat. Add mustard seeds and wait for them to pop. Add cumin seeds, asafoetida, curry leaves, and sesame seeds. Stir for 30 seconds until sesame turns light golden.
- Pour half the tempering into the greased baking dish and swirl to coat the base. Pour in the batter. Pour the remaining tempering over the top.
Bake
- Preheat oven to 180°C (350°F). Cover the pan with foil and bake for 35–40 minutes.
- Remove foil and bake for another 15–20 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Rest in the pan for 10 minutes before cutting into 16 squares.
Notes
- Soaking times: Little millet rava 2–3 hours; foxtail millet 3–4 hours; bajra 5–6 hours or overnight.
- Squeeze the lauki: Excess moisture makes the batter watery and the handvo gummy. Squeeze firmly before adding.
- Batter consistency: Thick but pourable, like a dense cake batter. Add a splash of water if too thick.
- Vegan swap: Replace dairy yogurt with thick coconut or cashew curd.
- Gluten-free: Use 100% pure asafoetida (most Indian brands contain wheat flour). Vandevi or GF-certified brands work.
- Storage: Airtight container in the fridge up to 4 days. Reheat in toaster oven at 160°C for 8–10 minutes.
- Freezer: Slice, wrap individually, freeze up to 2 months. Reheat from frozen at 160°C for 15 minutes.
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