Handvo is a wholesome and delicious savory cake that hails from the heart of Gujarat. Known for its crispy golden crust and soft, spongy interior, this dish is made with a unique batter of rice, lentils, and vegetables, often flavored with spices and herbs. Unlike many fried Gujarati snacks, handvo is baked or steamed, making it a lighter yet equally satisfying option. This dish perfectly represents the balance of taste and nutrition that Gujarati cuisine is famous for, combining earthy lentils with seasonal vegetables and aromatic tempering.
The history of handvo is deeply rooted in traditional Gujarati households, where it has been prepared for generations as both a breakfast item and an evening snack. Originally, the dish was made using earthen pots placed in hot coals, which gave it a rustic, smoky flavor.
Over time, with the invention of ovens and modern kitchen tools, the cooking method adapted, but the charm of this recipe remains unchanged. Handvo has always been associated with homely comfort and hospitality, often served when guests arrive as a healthy and hearty snack. Its popularity has grown beyond Gujarat, and today it is relished across India and in Indian communities abroad, where it continues to be a reminder of cultural heritage and traditional flavors.
One of the aspects that make handvo so special is its versatility. While rice and lentils form the base, the choice of vegetables can vary—bottle gourd (doodhi) is the most traditional option, but carrots, zucchini, spinach, or even cabbage can be used. Every household has its own version, with slight variations in spice levels, texture, and tempering styles. Some prefer a softer, thicker handvo, while others like it crispier with more crust. Regional adaptations have also emerged, making handvo not just a dish but a canvas of creativity in Gujarati kitchens.
In recent years, handvo has gained attention as a nutritious snack, especially among health-conscious individuals. Since it uses a blend of lentils, it is high in protein, while vegetables add fiber and vitamins. It is often baked with minimal oil, making it a wholesome alternative to deep-fried snacks. This balance of health and taste has ensured handvo’s continued popularity in both traditional and modern kitchens. Whether enjoyed with a cup of masala chai, paired with chutney, or eaten as a light dinner, handvo always leaves a lasting impression.
Ingredients
Serves: 4 people
- Rice – 1 cup
- Chana dal (split chickpeas) – ½ cup
- Toor dal (pigeon peas) – ¼ cup
- Urad dal (split black gram) – 2 tbsp
- Bottle gourd (doodhi), grated – 1 cup
- Yogurt – ½ cup
- Green chilies – 2 (finely chopped)
- Ginger paste – 1 tsp
- Turmeric powder – ½ tsp
- Red chili powder – 1 tsp
- Hing (asafoetida) – ¼ tsp
- Baking soda – ½ tsp
- Salt – 1½ tsp (or to taste)
- Oil – 3 tbsp
For Tempering
- Mustard seeds – 1 tsp
- Sesame seeds – 2 tsp
- Curry leaves – 8–10
- Green chilies – 2 (slit)
Steps
- Wash rice and lentils together and soak them in water for at least 6 hours or overnight.
- Drain the water and grind them into a coarse batter, adding a little yogurt and water as needed. The batter should not be too smooth.
- Transfer the batter into a bowl, cover, and allow it to ferment for 6–8 hours or overnight.
- Once fermented, add grated bottle gourd, green chilies, ginger paste, turmeric, red chili powder, hing, and salt. Mix well.
- Just before cooking, stir in baking soda and 1 tbsp oil into the batter to help it rise and become fluffy.
- Prepare tempering by heating 2 tbsp oil in a pan. Add mustard seeds, curry leaves, sesame seeds, and slit green chilies. Let them splutter.
- Pour this tempering into the batter and mix gently.
- Grease a baking tin or heavy-bottomed non-stick pan. Pour the batter into it, spreading evenly.
- Bake in a preheated oven at 180°C for 30–35 minutes, or until the top turns golden and a skewer inserted comes out clean.
- If cooking on a stovetop, cover the pan with a lid and cook on low heat until the handvo sets and develops a crisp crust.
- Allow it to cool slightly, cut into squares or wedges, and serve warm.
Health Benefits
Handvo is considered a superfood dish in Gujarati households because of its nutritional richness. The blend of rice and lentils makes it a complete protein source, ideal for vegetarians. The addition of vegetables like bottle gourd ensures high fiber content, aiding digestion and providing essential vitamins. Fermentation of the batter improves gut health by introducing probiotics, while sesame seeds and curry leaves in the tempering add antioxidants and minerals. Low in oil yet high in nutrients, handvo is a perfect choice for those seeking a wholesome snack or meal without compromising on taste.
Kitchen Tip: For extra crispiness, sprinkle sesame seeds on top of the batter before baking, and if you like a tangier flavor, let the batter ferment a little longer.