What Is Handvo?

Handvo is a traditional savory cake from the Indian state of Gujarat. It’s typically made from a batter consisting of rice, lentils, spices, and vegetables, which is fermented overnight and then baked into a cake-like form. The batter often includes vegetables like bottle gourd, spinach, or carrots, adding both flavor and nutrition.  Handvo is known for its unique texture, with crispy edges and a soft, fluffy interior. It’s enjoyed as a snack or light meal, often served with peanut oil, chutney, or yogurt. Traditionally, handvo is prepared using a specialized handvo cooker, featuring a compartment filled with sand at the base. Within the cooker, a pan with a hollow tube in the center resembling an angel food cake pan is nestled, where the handvo batter is poured. This pan is positioned above the sand, and cooked over low to medium heat. The presence of sand provides even heat distribution, creating an oven-like environment within the cooker. This results in perfectly crisped edges and a thoroughly cooked interior, imparting the signature texture that handvo is known for. Nowadays, instead of using a special handvo cooker, many people bake handvo in the oven or cook it on the stovetop like a thick pancake. I prefer the oven method as baked handvo gives the exact same result as traditionally made.

About This Recipe

Oven Baked: I prefer the oven method as baked handvo over the stovetop version as it gives the exact same result as traditionally made. Made from scratch: I make my handvo batter by soaking and grinding rice and lentils. There are ready-made handvo flour packets available in the market. You just have to add yogurt and water to make the batter and let it ferment. My recipe requires some pre-planning for soaking and grinding steps. But trust me, it gives a better and more authentic fermented flavor than made from ready flour. Freezer Friendly: When making handvo at home, I often prepare a double batch and freeze the extra portions for later use. These frozen portions are convenient for quick breakfasts or packing in lunchboxes.

Ingredient Notes

For Batter:

Rice: Use any variety of rice you have available, though traditionally, short-grain rice is used for handvo. Toor Dal, Chana Dal, and Urad Dal: Yes, you’ll need a combination of all three. Fenugreek Seeds (Methi Dana): It helps in the fermentation process for a signature fermented tangy flavor. Yogurt: Use sour yogurt for better fermentation and a tangier taste in the handvo.

 To Add into Batter:

Coarse Wheat Flour (Bakhri flour): No, regular wheat flour (chapati atta) won’t work here. Bakhri flour helps handvo to be nice and fluffy from the center. Regular chapati flour makes the inside slightly gummy instead of fluffy. Green Chilies, Ginger, Garlic: Adjust the amount of green chilies as per your preferred spice level. Garlic is optional. Turmeric Powder, Red Chili Powder, and Salt: Very basic spices are required. Bottle Gourd: Grated bottle gourd adds moisture to the handvo. Instead, you can use grated zucchini. Sugar: It adds a subtle sweetness, balancing the other flavors. Baking Soda: Helps the handvo rise and gives it a light and fluffy texture.

 For Tempering:

Oil: Do not reduce the amount of oil. it plays a crucial role in keeping the handvo moist. It won’t feel dry even if you eat the next day from the refrigerator. Trust me on this! Peanuts: Add crunch to the handvo. Sesame seed: Add a visual appeal and subtle nutty flavor.

How To Make Handvo? (Pics)

Make Handvo Batter:

  1. Rinse rice, lentils, and methi seeds together in a large bowl 2-3 times with water or until the water is not cloudy anymore. 
  2. Soak for at least 6 hours or overnight. Drain and discard the soaking water.  3, 4) Transfer the mixture to a grinder jar; add sour yogurt and water and make a thick coarse paste.
  3. Let it ferment overnight in a warm place; you’ll notice the fermented aroma and fluffy batter. But there won’t be much rise in the batter as we get in idli batter.
  4. Instant pot method: Add around ½ inch of water to the instant pot liner. Place a rack in the center. Place the batter container on the rack. Cover the container, Cover the instant pot with a regular lid (not an instant pot lid). Or you can add batter directly into the instant pot liner. 7, 8) Set the instant pot on yogurt mode for 12-14 hours. You’ll notice the fermented aroma and light, airy batter but it won’t rise much like idli batter. 9, 10) Once fermented add salt, sugar, turmeric powder, and red chili powder. Mix well. 11, 12) Add crushed ginger, garlic, green chili and grated bottle gourd. Tempering & Baking In The Oven

Grease a 9×9 inch baking pan or muffin pan. Preheat the oven to 350 F (180 C).

  1. For tempering, heat oil in a pan on medium heat. Add mustard seeds and let them splutter. Add dried red chilies.
  2. Add peanuts, and roast until peanuts are golden brown.
  3. Add sesame seeds and within a few seconds, they start to splutter.
  4. Add hing and curry leaves. 5, 6) Add this tempering to the batter and mix. 7, 8) Add baking soda and mix.
  5. Transfer the mixture to the prepared greased pan. Garnish by sprinkling some more sesame seeds on the top surface. Check by inserting a toothpick or knife and it should come out clean,

In 9×9 inches pan: 45 minutes In Muffin pan: 25-30 minutes

  1. Once done, remove it from the oven and let it cool in the pan for 5-10 minutes. Cut Handvo into squares and serve. Here is the image of making handvo muffins.

Expert Tips

Consistency: The batter should be thick yet pourable consistency. Thinner batter results in gummy textured handvo. Sometimes it may stay raw from the center. Sour yogurt (Curd): The yogurt must be sour to get the tangy flavor. Testing Doneness: Insert a toothpick or knife into the center of the handvo to check for doneness. It should come out clean when it’s ready. Cooling: Allow the handvo to cool slightly before slicing to ensure clean cuts and prevent crumbling.

Storage Instructions

To Refrigerate, store the leftover Handvo in an airtight container for up to three days. Reheat in a microwave before serving. Be careful overheating my result into the dry texture. To Freeze, arrange handvo pieces or muffins on a large tray. Freeze for 1-2 hours or until hard. Then transfer to a freeze-safe ziplock bag, and remove as much air as possible before sealing the bag. Store in the freezer for up to 3 months. When ready to eat, just pop in the microwave for 45 seconds to 1 minute or until warmed up and enjoy.

Serving Ideas

Peanut Oil: Traditionally a piece of handvo is dipped into coldpress peanut oil. It tastes super delicious. Chutney, ketchup: You can pair it with Green chutney, Garlic Chutney, or ketchup. Yogurt: have a bowl of yogurt on the side.

Did you try this handvo recipe? I’d love to hear about it! Leave a review in the comment section below.

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