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Authentic Handvo Recipe (Oven Baked or Instant Pot)

4.49 from 75 votes

Published: · Modified: by · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 100 Comments

Handvo is one of those recipes that never fails to stop people in their tracks the moment they smell it baking. This classic Gujarati savory cake is made with store-bought Handvo flour, a ready blend of rice and lentils that makes the recipe so much more approachable than you would think. Fresh bottle gourd, fenugreek, and carrots add heartiness, while ginger, green chilies, and a crackling tempering of mustard seeds and sesame create that signature golden crust and bold flavor Handvo is famous for. The oven-baked version will always be my first love, but I am also sharing an Instant Pot method for when you want the same incredible flavors in even less time.

Piece of handvo in a plate with tea

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I first learned how to make Handvo almost 20 years ago from our nanny, who cooked the most amazing meals for my family. Her recipe was a regular highlight in our home, and I loved it so much that I eventually reached out to her to ensure I could recreate that magic myself. Since then, I've prepared this dish many times, and it has become one of my favorite 'no-fail' recipes. Although there are several components to balance, the process is incredibly rewarding, especially because of the grated bottle gourd, which provides a unique moisture that perfectly balances those signature crisp edges.

This recipe really highlights my deep love for traditional Gujarati snacks; they are so much easier to recreate at home than people think! If you enjoy the savory, spiced flavors of this Handvo, I know you'll also love my soft, steamed Rava Dhokla and my easy Muthia recipes.

Carrots, dudhi & methi on a cutting board
My favorite trio of vegetables for the perfect Handvo! Dudhi is essential for that signature moisture, while carrots add a beautiful pop of color and subtle sweetness. I love how the fresh methi brings a unique bittersweet note that perfectly balances the overall flavors.

How to Bake Handvo in the Oven

(See Recipe Card for Instant Pot Method)

Batter: There are two ways to prep the batter: a traditional soak-and-grind of rice and lentils, or a quicker method using store-bought Handvo (Ondhwa) flour. For this recipe, I'm using the ready-made flour.

Bowl with flours and yogurt
Start the night before by combining Handvo flour, fresh yogurt, and warm water in a large bowl. Cover and leave it to rest overnight at room temperature. This is the step that makes all the difference -  the overnight fermentation develops a deep, tangy flavor that you simply cannot rush and is the secret behind truly great Handvo without the traditional effort of soaking and grinding your own rice and lentils.
Vegetables prepped for handvo
Peel and grate the bottle gourd and carrots. For the fenugreek leaves, remove only the leaves, discard the thicker stems, wash thoroughly, and chop finely.
Bowl with the ingredients mixed for handvo
Add all the prepared vegetables to the fermented batter and mix well to combine. Heat oil in a small pan over medium heat. Add the mustard seeds and wait until they begin to splutter and pop. Turn the heat off immediately and add the sesame seeds and dried red chilies, letting them sizzle in the residual heat for a few seconds. Pour the entire tempering directly into the batter and mix well to combine. This crackling, aromatic tempering is what gives Handvo its signature flavor and that irresistible golden crust.
Handvo ready to bake
Preheat your oven to 350°F and grease your baking pan generously on the bottom and sides. Add the baking soda to the batter, mix well, and pour it in immediately, as you want the baking soda working from the moment it hits the pan. Smooth the top, scatter sesame seeds generously over the surface, and bake for 30 to 45 minutes.
Handvo Baked
Here is the step that takes your Handvo from good to spectacular. Switch the oven to broil for the final 5 minutes and watch as the top turns a deep, crackling golden brown. Stay close during this stage, as it can catch you quickly. Once out of the oven, resist the urge to cut into it straight away and let it cool in the pan for a full 20 minutes. This resting time is what allows the Handvo to firm up and slice cleanly into beautiful pieces.

Serving

Handvo can be served warm or at room temperature for breakfast, lunch, snack, or dinner. I love to pair mine with pickle and ginger tea for breakfast. Handvo can be made ahead and refrigerated for up to a week. I like to cut mine into smaller pieces and then reheat each piece for 20 to 30 seconds in the microwave.

Slice of handvo with a cup of tea

★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!

Recipe

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Handvo
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4.49 from 75 votes

Authentic Handvo Recipe (Gujarati Savory Cake) - Oven Baked with Instant Pot Option

This authentic Handvo recipe uses store-bought Handvo flour for an easy overnight-fermented batter, baked to golden crispy perfection with all the expert tips you need to get it right every time.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Entree, Snack
Cuisine: Indian
Servings: 12
Calories: 99kcal
Author: Archana Mundhe

Equipment

Ingredients

Dough Ingredients

  • 2½ cups handvo flour
  • ⅓ cup plain yogurt or non-dairy yogurt
  • 1 tablespoon oil
  • 1½ cup warm water

Tempering

Vegetables

  • 3 cups bottle gourd peeled and grated
  • 1 cup carrots peeled and grated
  • 1½ cups methi leaves finely chopped
  • 1 tablespoon ginger grated
  • 4 green chilies minced
  • 2 teaspoons sugar
  • ¼ teaspoon turmeric
  • salt to taste

Other Ingredients

Instructions

  • Mix all dough ingredients in a large mixing bowl and keep in warm place for 6-8 hours.
  • Make tempering by heating oil in a small sauce pan. Add mustard seeds and once they start spluttering, turn the heat off, add sesame seeds and dried red chilies.
  • Add the lauki, carrots, methi, ginger, green chilies, sugar, turmeric, and salt to the dough. Pour over the tempering and mix well.
  • Pre-heat oven to 350 degrees. Prepare a baking pan by greasing all the sides.
  • Add baking soda to the batter and mix well. Pour the batter in the cake pan, I used a spring foam pan but a bundt cake pan or any baking dish works well. Garnish with sesame seeds from part IV on top.
  • Bake at 350 F for 30-45 mins, checking after first 25 minutes. For my convection oven it takes exactly 25 mins and then I broil for the last 5 mins to get a crispy browned top.

Notes

Instant Pot Handvo

Since we need a smaller cake pan to make the Handvo in a 6-QT Instant Pot, below are the adjusted ingredient quantities. 
Ingredients
Part I: Dough
1½ cups handvo flour available in Indian stores
¼ cup plain yogurt or non-dairy yogurt
1 tablespoon oil
¾ cup warm water
Part II: Vegetables
1½ cups peeled and grated bottle gourd
1 cup peeled and grated carrots
1 cup methi leaves chopped
½ tablespoon ginger, grated
2 to 3 green chilies, minced
1 teaspoon sugar
¼ teaspoon turmeric
kosher salt to taste
Part III: Tempering
½ tablespoon oil
¼ teaspoon mustard seeds
½ tablespoon brown sesame seeds
1 to 2 dried red chilies, optional
Part IV: Final Ingredients
¾ teaspoon baking soda
½ tablespoon brown sesame seeds
Instructions 
1. Prepare a 7-inch cake pan by greasing the bottom and the sides.
2. Mix all ingredients from part I in a large bowl and keep in a warm place for 6-8 hours.
3. Make tempering by heating oil in a small pot. Add mustard seeds and once they start spluttering, turn the heat off. Add sesame seeds and dried red chillies.
4. Add all the ingredients from Part II and the tempering to the dough. Mix well.
5. Add 1 cup of water to the Instant Pot insert.
6. Add baking soda to the batter and mix well. Pour the batter into the cake pan. Garnish with sesame seeds from part IV.
7. Cover the cake pan with aluminum foil. This will prevent any steam/water from getting into the handvo.
8. Place the cake pan on the trivet, and carefully put the trivet with the cake pan in the Instant Pot.
9. Close the Instant Pot lid with the pressure value to sealing. Pressure Cook (Hi) for 30 mins followed by natural pressure release.
10. Open the Instant Pot and carefully take out the trivet with the handvo.

Notes

  • Broil in the oven for 5 minutes to get a crispy browned top.
  • Instead of using Handvo flour, you can also soak ½ cup of rice and ½ cup of mixed lentils. Grind and then allow the batter to sit for 6-8 hours or overnight.
  • Vegetables used in part II can vary - You can substitute zucchini or cabbage for dudhi. 

Nutrition

Calories: 99kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Sodium: 173mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1860IU | Vitamin C: 13.2mg | Calcium: 84mg | Iron: 1.3mg
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Comments

    4.49 from 75 votes (65 ratings without comment)

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    Recipe Rating





  1. JT says

    What size baking pan should we use?

    Reply

    • Archana says

      I have used a 9" cake pan

      Reply

  2. Brinda says

    Made this today. It was really good! Since it is just two of us, there a lot left over.
    Can the left overs be frozen?5 stars

    Reply

    • Archana says

      Thank you! Yes you can but individual portions and freeze in air tight containers.

      Reply

  3. Anjani says

    For how long cooked Handvo can be stored?

    Reply

    • Archana says

      Easily for upto 2 weeks refrigerated.

      Reply

      • Swati says

        Hello, please could I check if the temp is 350 deg in F. Thank you

        Reply

        • Archana Mundhe says

          Yes, 350F for the oven.

          Reply

  4. Salimah says

    Hi Archana. I have made this twice using the pre-made flour. Both times the dough did not ferment. Any idea why? The taste overall is wonderful but I am curious why the dough did not ferment.5 stars

    Reply

    • Archana Mundhe says

      Hi Salimah, in cooler months the dough may take longer time to ferment. Keep it in a warm place or use the Instant Pot yogurt mode. I hope this helps.

      Reply