How to Make Handvo | Gujarati Savory Cake Recipe

2 days ago 4

Are you craving something new, flavorful, and wholesome? Look no further than Handvo, a beloved traditional Gujarati savory cake that’s as easy to make as it is delicious. Handvo is packed with nutrients, combining rice, lentils, and vegetables into a flavorful, spiced treat that can be served as a snack or even as a main dish. It’s perfect for breakfast, lunch, or dinner and can easily become a family favorite. What makes Handvo even more amazing is its versatility, allowing you to add various vegetables and ingredients based on your preferences.

This traditional Indian cake is not only savory but also offers a perfect blend of textures, from the crispy exterior to the soft, flavorful interior. If you are curious about how to make this dish, keep reading for a detailed, step-by-step guide on making a delicious Handvo that’s bound to become a staple in your kitchen.

What is Handvo?

Handvo is a savory cake that originated in Gujarat, India. It is made primarily from a mixture of rice, lentils, and fermented batter, which results in a fluffy yet slightly crispy texture. The recipe can be customized with a variety of vegetables like carrots, peas, and bottle gourd (lauki), and it’s usually tempered with mustard seeds, cumin, sesame seeds, and asafoetida to elevate the flavor. Handvo is typically baked or cooked in a pan, giving it a crusty outside and a soft, moist interior.

Ingredients Required

For making Handvo, you’ll need the following ingredients to serve approximately 4 to 6 people:

Main Ingredients:

1 cup rice (short-grain rice works best)
1/4 cup urad dal (split black gram)
1/4 cup chana dal (split chickpeas)
1/2 cup bottle gourd (lauki), grated
1/4 cup carrots, grated
1/4 cup peas (optional)
1/4 cup yogurt (for fermentation)

Spices and Seasoning:

1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon coriander powder
Salt to taste
1 tablespoon ginger-garlic paste
1 tablespoon sesame seeds
1/4 teaspoon hing (asafoetida)
1-2 green chilies, chopped (optional)

For Tempering:

1 tablespoon oil (vegetable or ghee)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon sesame seeds
A pinch of asafoetida (hing)

Step-by-Step Guide to Making Handvo

Step 1: Preparing the Batter

Soak the rice and lentils: Begin by soaking 1 cup of rice, 1/4 cup urad dal, and 1/4 cup chana dal in enough water for about 6 hours or overnight. This step is essential for making the batter soft and smooth.
Grind the batter: After soaking, drain the rice and lentils and grind them into a smooth batter using a little water. The consistency of the batter should be similar to that of idli batter—thick yet pourable.
Ferment the batter: Once ground, add 1/4 teaspoon of salt and mix well. Cover the batter and let it ferment for 8 to 12 hours in a warm place. This fermentation process will give the Handvo a light, fluffy texture.

Step 2: Preparing the Vegetables

Grate the vegetables: While the batter is fermenting, grate 1/2 cup of bottle gourd and 1/4 cup of carrots. Squeeze out excess water from the bottle gourd to avoid the batter becoming too runny.
Optional ingredients: If desired, you can also add peas or other finely chopped vegetables for extra flavor and texture. Set these vegetables aside to be added later.

Step 3: Mixing the Vegetables and Spices into the Batter

Combine the vegetables: Once the batter has fermented, gently mix in the grated vegetables.
Add the spices: To the mixture, add turmeric powder, red chili powder, coriander powder, and a little more salt if needed. Mix thoroughly to ensure that the spices are evenly distributed throughout the batter.

Step 4: Tempering the Handvo

Prepare the tempering: In a small pan, heat 1 tablespoon of oil (or ghee). Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, and a pinch of hing (asafoetida). Let the seeds splutter and release their aroma.
Add the tempering to the batter: Once the seeds have spluttered, pour this hot tempering mixture into the prepared batter and mix well. This gives the Handvo its signature flavor.

Step 5: Cooking the Handvo

Prepare your cooking vessel: You can either bake or cook the Handvo in a pan. If you’re baking, preheat your oven to 180°C (350°F) and grease a baking dish with oil. If you’re using a pan, heat it on low-medium heat and grease it lightly with oil.
Pour the batter: Pour the batter into the greased baking dish or the preheated pan, ensuring it is evenly spread out.
Cook the Handvo:
- For baking: Place the dish in the oven and bake for about 30 to 35 minutes, or until a toothpick inserted comes out clean and the top is golden brown.
- For pan-cooking: Cover the pan with a lid and cook on low heat for about 25-30 minutes. Flip the Handvo carefully using a plate or spatula to cook the other side. Cook for another 5-7 minutes until it is golden brown and crisp.

Step 6: Garnish and Serve

Once the Handvo is cooked, remove it from the pan or oven and let it cool for a few minutes. Garnish with freshly chopped coriander leaves or a sprinkle of sesame seeds, and your Handvo is ready to serve!

Serve your Handvo hot with green chutney or tamarind chutney on the side for an extra burst of flavor. It pairs perfectly with a cup of masala chai for an authentic Indian snack experience.

FAQs

Can I make Handvo without fermenting the batter?
It’s best to ferment the batter for optimal texture and taste. However, if you’re short on time, you can add a pinch of baking soda to the batter to help it rise and become fluffier.
What other vegetables can I add to Handvo?
You can experiment with different vegetables such as spinach, zucchini, or even sweet corn. Just make sure to grate or chop them finely.
Can I make Handvo in an instant pot or pressure cooker?
Yes, you can use an instant pot or pressure cooker by cooking the batter in a greased cake tin or directly in the vessel. However, the traditional pan or oven method works best for achieving the right texture.
Is Handvo gluten-free?
Yes, Handvo is gluten-free as it is made from rice and lentils. However, always check your ingredients to make sure nothing contains gluten.
Can I store leftover Handvo?
Yes, leftover Handvo can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan to get the crisp texture back.

Stay tuned for more mouth-watering, easy-to-follow recipes that will surely elevate your culinary experience. If you have any questions, feel free to leave them in the comments below, and I’d be happy to help!

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