What is Handvo?
Handvo is a savory, semi-fermented cake type dish made from a batter of rice and mixed lentils. It is made with grated bottle gourd (lauki) and carrots and baked or pan-cooked until crisp outside and soft within. It sits somewhere between a dense pancake and a lentil cornbread. Once it’s cooked it is tempered with mustard seeds, sesame and curry leaves poured right on top.
Where Handvo Comes From?
Handvo hails from Gujarat. It’s a beloved teatime snack and lunchbox staple, especially popular in Surat and Kutch households. Traditionally it was baked in a handvo nu vasan, a special two-part vessel with coals placed on the lid, though most home cooks today use a heavy kadai, an Instant Pot or an oven. It’s often made ahead for a family’s weekly tiffin or served warm with green chutney during monsoon season. It’s very tasty and liked by everyone mostly.
Health Benefits of Mixed Lentils and Bottle Gourd
- Mixed lentils (chana dal, toor dal, urad dal) bring plant protein and fiber which makes handvo more filling than a plain rice snack.
- Bottle gourd (lauki) is over 90% water and low in calories. This keeps the dish light despite the lentil base.
- Fermenting the batter improves nutrient bioavailability and adds gut-friendly probiotics which is very similar to idli and dosa batter.
- Sesame seeds in the tempering add calcium and healthy fats.
Ingredients:
- 1 cup rice, rinsed
- 1/2 cup toor dal
- 1/4 cup chana dal
- 1/4 cup urad dal
- 1 cup grated bottle gourd (lauki)
- 1/2 cup grated carrot
- 1 cup plain yogurt
- 1 tsp ginger-green chilli paste
- 1/2 tsp turmeric powder
- 1 tsp sugar
- Salt to taste
- 1 tsp fruit salt (Eno) or baking soda
- 2 tbsp oil, plus more for tempering
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- A pinch of asafoetida (hing)
- 8-10 curry leaves
- 2 dried red chillies
Instructions:
Step 1: Soak and grind
Soak the rice and all three lentils together for 4-5 hours, then drain and grind to a slightly coarse batter using the yogurt to help it along.
Step 2: Ferment
Cover the batter and let it ferment in a warm spot for 6-8 hours or overnight, until it turns lightly bubbly and smells faintly tangy.
Step 3: Mix in the vegetables
Fold in the grated bottle gourd, carrot, ginger-green chilli paste, turmeric, sugar, and salt. Just before cooking, stir in the fruit salt along with a splash of water — the batter will fluff up slightly.
Step 4: Cook the handvo
Pour the batter into a greased pan and cook covered on low heat for 25-30 minutes, or bake at 180°C (350°F) for 30-35 minutes, until a skewer comes out clean and the top is golden.
Step 5: Temper and finish
Heat oil in a small pan, add mustard seeds, sesame seeds, hing, curry leaves, and dried red chillies. Once they sizzle, pour this tempering evenly over the hot handvo, then slice into squares.
Tips:
Don’t skip the fermentation. It’s what gives handvo its characteristic tang and light texture. If you’re short on time, a couple of hours of resting with extra fruit salt works. though the flavor won’t be as deep. Cook on the lowest flame you have with a heavy lid; handvo burns easily on the bottom if the heat is too high.
Preparation Time:
Soaking and fermenting: 10-12 hours, mostly hands-off. Active cooking time: about 45 minutes.
Common Mistakes:
Using a runny batter (it should be thick, like idli batter), skipping the fermentation step or cooking on high heat which burns the base before the center sets.
Substitutions:
Swap bottle gourd for grated cabbage or make it only with the lentils if you can’t find lauki. A rice cooker or Instant Pot on the cake setting also works well instead of a stovetop kadai.
Storage and Reheating:
Handvo keeps well in the refrigerator for up to 4 days in an airtight container. Reheat squares in a pan with a few drops of oil or in an air fryer for a few minutes to bring back the crisp edges. Microwaving works too but it softens the crust.
What to Serve With It:
Green coriander-mint chutney, a cup of masala chai or a side of plain yogurt make handvo a complete teatime snack.
Frequently Asked Questions:
Can I make handvo without fermenting the batter overnight? Yes, using extra fruit salt (Eno) right before cooking gives a quicker, though slightly less tangy, result.
Is handvo gluten-free? Yes, it’s naturally made from rice and lentils with no wheat.
Can I make it in an Instant Pot? Yes, use the cake or bake setting or steam it in a greased pan on a trivet for about 30 minutes.
Nutrition Information (per square, approx.):
Calories: 120 | Protein: 4g | Carbohydrates: 18g | Fat: 3g | Fiber: 2g