![Handvo - Savory Lentil Cake](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/handvo-savory-lentil-cake--8a1a3038-b690-4a1d-a7e4-90fee693d187.png)
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.
Metadata
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
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1 cup (200g) rice 1 cup (200g) rice
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1/2 cup (100g) split pigeon peas (toor dal) 1/2 cup (100g) split pigeon peas (toor dal)
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1/4 cup (50g) split green gram (moong dal) 1/4 cup (50g) split green gram (moong dal)
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1/4 cup (50g) split Bengal gram (chana dal) 1/4 cup (50g) split Bengal gram (chana dal)
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1/4 cup (50g) split black gram (urad dal) 1/4 cup (50g) split black gram (urad dal)
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1/2 cup (100g) yogurt 1/2 cup (100g) yogurt
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1 cup (200g) grated bottle gourd 1 cup (200g) grated bottle gourd
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1/2 cup (100g) grated carrot 1/2 cup (100g) grated carrot
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1/2 cup (100g) chopped spinach 1/2 cup (100g) chopped spinach
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1 tablespoon ginger paste 1 tablespoon ginger paste
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1 teaspoon green chili paste 1 teaspoon green chili paste
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1 teaspoon cumin seeds 1 teaspoon cumin seeds
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1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
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1/2 teaspoon baking soda 1/2 teaspoon baking soda
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Salt to taste Salt to taste
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2 tablespoons oil, for tempering 2 tablespoons oil, for tempering
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1 teaspoon mustard seeds, for tempering 1 teaspoon mustard seeds, for tempering
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1 teaspoon sesame seeds, for tempering 1 teaspoon sesame seeds, for tempering
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8-10 curry leaves, for tempering 8-10 curry leaves, for tempering
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Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
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
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1.Rinse the rice and lentils together, then soak them in water for 4-5 hours.
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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.
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3.Transfer the batter to a large bowl and cover it. Allow it to ferment overnight or for at least 8 hours.
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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.
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5.Preheat the oven to 180°C (350°F). Grease a baking dish with oil.
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6.Pour the batter into the greased baking dish and spread it evenly.
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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.
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8.Pour the tempering mixture over the batter in the baking dish.
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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.
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10.Once baked, remove from the oven and let it cool for a few minutes. Cut into squares or wedges.
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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.
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