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Handvo

A delightful savory cake from Gujarat, packed with vegetables and a hint of spice, making it a comforting choice for any meal or snack.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Breakfast, Snack
Cuisine: Indian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup rice flour
  • 1/2 cup split yellow lentils toor dal soaked
  • 1/2 cup yogurt
  • 1/2 cup grated bottle gourd lauki or zucchini
  • 1/2 cup chopped spinach
  • 1/4 cup chopped carrots
  • 2-3 green chilies finely chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons oil for greasing and tempering

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • 9-inch round cake pan or baking dish
  • Oven
  • Measuring cups and spoons

Method
 

  1. Soak the split yellow lentils in water for at least 4 hours or overnight.
  2. In a mixing bowl, combine the soaked lentils, rice flour, yogurt, and spices.
  3. Mix in the grated bottle gourd, chopped spinach, carrots, green chilies, and ginger paste.
  4. Add water gradually to achieve a pourable batter consistency.
  5. Preheat your oven to 375°F (190°C) and grease the cake pan with oil.
  6. In a small pan, heat 2 tablespoons of oil and add mustard seeds until they crackle.
  7. Pour the batter into the greased pan and drizzle the tempered mustard seeds on top.
  8. Bake for 35-45 minutes until golden brown and a toothpick comes out clean.
  9. Allow the handvo to cool for a few minutes before slicing.

Notes

Serve with coconut chutney or yogurt for a delightful experience.