handvo recipe

Handvo Recipe: Delicious Delight

Handvo is a traditional Gujarati savory cake that has been cherished for generations. It boasts a perfect blend of spices, vegetables, and lentils, producing a delectable, crispy-on-the-outside, soft-on-the-inside texture. This dish holds a special place in the hearts and kitchens of Gujarati households, and its popularity has transcended regional boundaries.

Handvo is a traditional savory cake from the western Indian state of Gujarat. It is a beloved dish in Gujarati cuisine, known for its unique blend of flavors and ingredients. It is a vegetarian dish that can be made vegan-friendly using dairy-free yogurt or omitting yogurt altogether. Ensure that the tempering is done in oil and not ghee for a vegan version.

Handvo pairs wonderfully with green chutney, tamarind chutney, or even a dollop of yogurt. Some also enjoy it with a side of pickle for a tangy kick.

The Birth of Handvo

Handvo, a dish deeply rooted in Gujarati tradition, has a history that dates back centuries. Its origins can be traced to the kitchens of the resourceful Gujarati homemakers who ingeniously created this dish to utilize leftover rice and lentils.

A Healthy Twist

One of the remarkable aspects of handvo is its health benefits. It is a gluten-free dish that is rich in protein and fiber, making it a nutritious choice for those seeking a balanced diet.

handvo recipe
handvo recipe
Yield: 4

Handvo Recipe: A Delectable Journey into Authentic Indian Cuisine


  • for the batter
  • 1 cup rice
  • 1/4 cup tuvar dal (pigeon peas)
  • 1/4 cup chana dal (split chickpeas)
  • 1/4 cup urad dal (black gram)
  • 1/4 cup moong dal (green gram)
  • 1/2 cup sour yogurt
  • 1/2 cup grated bottle gourd
  • 1/2 cup grated carrot
  • 1/2 cup grated zucchini
  • 2-3 green chilies (adjust to taste)
  • 1-inch piece of ginger
  • 1/4 teaspoon asafoetida
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • 1 teaspoon fruit salt (eno)
  • For the Tempering:
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon sesame seeds
  • A pinch of asafoetida
  • A few curry leaves
  • 2-3 dried red chilies
  • 1/2 teaspoon sugar


  1. Wash and soak the rice and dals together for about 5-6 hours.
  2. After soaking, drain the water and blend the rice and dal mixture with yogurt, green chilies, ginger, asafoetida, turmeric powder, and red chili powder until you get a smooth batter.
  3. Let the batter ferment for about 6-8 hours or overnight.
  4. Once fermented, add grated vegetables and salt to the batter. Mix well.
  5. In a small bowl, dissolve the fruit salt (eno) in a little water and add it to the batter. Mix gently.
  6. Heat oil in a small pan. Add mustard seeds, cumin seeds, sesame seeds, asafoetida, curry leaves, dried red chilies, and sugar. Allow the mustard seeds to splutter.
  7. Pour this tempering over the Handvo batter and mix it thoroughly.

Cooking Handvo

  1. Preheat your oven to 350°F (180°C).
  2. Grease a round cake tin with some oil and pour the Handvo batter into it.
  3. Spread it evenly and tap the tin to remove any air bubbles.
  4. Bake in the preheated oven for 35-40 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean.
  5. Once done, let it cool for a while before slicing.


  • It's crucial to soak the rice and lentils (tuvar dal, chana dal, urad dal, moong dal) for at least 5-6 hours before blending them. This soaking process ensures they soften and can be easily ground into a smooth batter
  • Allowing the batter to ferment for 6-8 hours or overnight is essential. This fermentation process enhances the flavor and texture of the Handvo.
  • The tempering adds a burst of flavor to the Handvo. Ensure the mustard seeds splutter and the spices release their aroma while tempering.
  • Handvo pairs wonderfully with green chutney, tamarind chutney, or yogurt. Some people also enjoy it with a side of pickle for added tanginess.

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Nutrition Information:

Amount Per Serving: Calories: 30Total Fat: 7gSaturated Fat: 2gTrans Fat: 1gSodium: 130mgCarbohydrates: 62gProtein: 13g


  1. Fermentation Is Key: Don’t rush the fermentation process. Allowing the batter to ferment overnight or for at least 6-8 hours ensures a tangy and flavorful handvo.
  2. Consistency Matters: Ensure that the batter is not too thick or too thin. It should have a pancake batter-like consistency for the best results.
  3. Balancing Act: Adjust the level of spiciness and salt according to your taste preferences. Remember that some vegetables, like bottle gourd, can release water, so be cautious with the salt initially.
  4. Grease the Pan: Grease the baking pan generously with oil to prevent the handvo from sticking and to achieve a crispy crust.


  1. Vegetable: Apart from bottle gourd, you can incorporate other vegetables like spinach, grated carrots, or finely chopped fenugreek leaves to enhance the nutritional value and taste.
  2. Sweet: Believe it or not, you can also make a sweet version of handvo by adding sugar or jaggery to the batter along with cardamom and nutmeg. Top it with nuts and enjoy it as a dessert.
  3. Instant: Short on time? Prepare an instant handvo using semolina (sooji) instead of rice and lentils. It’s a quick and delicious alternative.
  4. Stuffed: Get adventurous by stuffing your handvo with a mix of spices, vegetables, and even cheese before baking. It’s a delightful surprise in every bite.

Serving Suggestions

Handvo is traditionally served with a side of green chutney or tangy tamarind sauce. Pair it with a hot cup of masala chai for the ultimate Gujarati snack experience.


Q1: Is it necessary to soak the rice and lentils before making the batter?

A: Yes, it’s essential to soak the rice and lentils for about 5-6 hours before blending them into a batter. This soaking process ensures that they can be easily ground into a smooth mixture.

Q2: Can I use store-bought yogurt, or should it be homemade and sour?

A: While homemade sour yogurt is traditionally used for authentic flavor, you can use store-bought yogurt as well. However, using yogurt with a slightly tangy taste will enhance the flavor.

Q3: What can I substitute for eno (fruit salt) if I don’t have it?

A: If you don’t have eno (fruit salt), you can use baking soda as a substitute. However, use it sparingly, as baking soda can be quite strong. Start with a small amount and adjust as needed.

Q4: How do I know when the Handvo is cooked and ready to be removed from the oven?

A: You can check the doneness by inserting a toothpick into the center. If it comes out clean, with no batter sticking to it, the Handvo is ready. Additionally, the top should be golden brown and have a slightly crispy texture.

Q5: Can I customize the vegetables according to my preferences?

A: Absolutely! it is versatile, and you can add or omit vegetables based on your taste. Some people like to add spinach, fenugreek leaves, or other greens for added nutrition and flavor.

handvo recipe
handvo recipe


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