Handvo - Savory Lentil Cake

Recipe

Handvo - Savory Lentil Cake

Spiced Lentil Delight: Handvo - A Flavorful Indian Lentil Cake

4.8 out of 5

Handvo is a traditional Indian dish that originated in the state of Gujarat. It is a savory lentil cake made with a combination of lentils, rice, and vegetables. This wholesome and nutritious dish is packed with flavors and is a popular snack or breakfast option in Indian households.

Jan Dec
Snack› Handvo
Asian cuisine› Indian cuisine

Preparation time

20 minutes

Cooking time

45 minutes

Total time

1 hour and 5 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if yogurt is substituted with plant-based yogurt), Gluten-free, Dairy-free (if yogurt is substituted with plant-based yogurt), High in protein

Allergens

Dairy (if yogurt is used), Sesame seeds

Not suitable for

Paleo, Keto, Low-carb, Nut-free, Soy-free

Ingredients

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 8g, 1g
  • Carbohydrates (total, sugars): 35g, 3g
  • Protein: 10g
  • Fiber: 6g
  • Salt: 1g

Preparation

  1. 1.
    Rinse the rice and lentils together, then soak them in water for 4-5 hours.
  2. 2.
    Drain the soaked rice and lentils and grind them to a smooth batter using a blender or food processor. Add yogurt to the batter and mix well.
  3. 3.
    Transfer the batter to a large bowl and cover it. Allow it to ferment overnight or for at least 8 hours.
  4. 4.
    After fermentation, add grated bottle gourd, carrot, chopped spinach, ginger paste, green chili paste, cumin seeds, turmeric powder, baking soda, and salt to the batter. Mix well to combine.
  5. 5.
    Preheat the oven to 180°C (350°F). Grease a baking dish with oil.
  6. 6.
    Pour the batter into the greased baking dish and spread it evenly.
  7. 7.
    In a small pan, heat oil for tempering. Add mustard seeds and let them splutter. Then add sesame seeds and curry leaves. Cook for a few seconds and remove from heat.
  8. 8.
    Pour the tempering mixture over the batter in the baking dish.
  9. 9.
    Bake the handvo in the preheated oven for 40-45 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean.
  10. 10.
    Once baked, remove from the oven and let it cool for a few minutes. Cut into squares or wedges.
  11. 11.
    Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

  • Bottle gourd — Make sure to squeeze out any excess water from the grated bottle gourd before adding it to the batter. This will prevent the handvo from becoming too moist.
  • Lentils — Soaking the lentils for a few hours helps in easy grinding and fermentation. Ensure that the lentils are well-drained before grinding to achieve a smooth batter.
  • Yogurt — Use plain yogurt for fermentation. If using plant-based yogurt, choose a thick and tangy variety for best results.
  • Tempering — The tempering adds a final touch of flavor to the handvo. Make sure to heat the oil properly and let the mustard seeds splutter before adding the remaining tempering ingredients.

Tips & Tricks

  • For a variation, you can add grated zucchini or cabbage to the batter.
  • Serve handvo with a side of mint chutney or tamarind chutney for an extra burst of flavor.
  • Leftover handvo can be refrigerated and reheated in a toaster or oven for a quick snack.
  • Adjust the spiciness by increasing or decreasing the amount of green chili paste according to your preference.
  • To make the handvo more nutritious, you can add a handful of soaked and chopped fenugreek leaves (methi) to the batter.

Serving advice

Serve handvo hot as a snack or breakfast dish. It can be enjoyed on its own or with a side of chutney or yogurt.

Presentation advice

Garnish the handvo with fresh coriander leaves and serve it on a platter. You can also cut it into bite-sized pieces and arrange them on a serving tray for a more appealing presentation.

More recipes...