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    Home » Oven Recipes

    Handvo | Oven & Instant pot Recipe

    Published: Aug 3, 2017 · Modified: Sep 15, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 90 Comments

    1617 shares
    Jump to Recipe

    Handvo is a traditional Gujarati savory cake made with rice, lentils, and lots of vegetables like bottle gourd, fenugreek leaves, and carrots. Spiced with fresh ginger and green chilies, tempered with mustard seeds, sesame seeds, and dried red chilies. This wholesome dish can be enjoyed as a meal by itself or with a side of pickle or chutney.

    Piece of handvo in a plate with tea

    Recipe has been updated to include Instant Pot version of this recipe!

    Jump to:
    • Variations
    • Process
    • Serving
    • Oven Recipe
    • Recipe
    • Instant Pot Handvo Recipe
    • Recipe

    I first learned how to make Handvo 12 years ago, when my older son was a baby. We had a nanny who took care of him and cooked amazing meals for us. She would make Handvo at least once a month and I absolutely enjoyed every last bit of it.

    I loved it so much that after she was no longer working for us, I called her one day to get the recipe. I have since made it many times and as much as it needs a bunch of ingredients, it is a no-fail recipe and so worth all the time and efforts. The key ingredient in this recipe is the dudhi/lauki/bottle gourd that gives the cake a super moist texture.

    Carrots, dudhi & methi on a cutting board

    Variations

    • There are 2 ways of making it. First is a quick method where you simply soak the handvo flour in yogurt, oil, and water overnight. The second method is to soak the rice and 3 types of lentils for 6-8 hours, grind them, and then let the dough ferment overnight. In this recipe, I am using handvo/ondhawa flour that is sold in Indian grocery stores.
    • I love adding lauki, carrots, and methi to handvo but you can switch up your veggies by using zucchini or spinach.
    Bowl with flours and yogurt

    Process

    Here is a step by step recipe. For a printable recipe card and ingredients scroll down to the recipe card:

    Step 1: Prep the veggies for handvo. Peel and grate the bottle gourd and carrots. Prepare the methi leaves by taking only the leaves and discarding the thicker stem. Wash few times and then chop finely.

    Vegetables prepped for handvo

    Step 2: Tempering and batter. Make tempering by heating oil. Add mustard seeds and once they start spluttering, turn the heat off, add sesame seeds and dried red chilies. Add all the ingredients in the batter and mix well.

    Bowl with the ingredients mixed for handvo

    Step 3: Bake. Pre-heat oven to 350 degrees. Prepare a baking pan by greasing all the sides and the bottom. Add baking soda to the batter and mix well. (Note - this should be done just before you are ready to pour the batter into the cake pan). Pour the batter into the cake pan, I used a springform pan, but a bundt cake pan or any baking dish works well. Sprinkle sesame seeds on top.

    Handvo ready to bake


    Bake for 30-45 minutes, checking after the first 25 minutes. For my oven, it takes exactly 25 minutes and then I broil for the last 5 minutes to get a crispy browned top

    Handvo Baked

    Let it cool for 20 minutes and then take it out of the baking pan.

    Serving

    Handvo can be served warm or at room temperature for breakfast, lunch, snack, or dinner. I love to pair mine with some 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. Handvo makes for a perfect potluck, picnic, or travel food.

    Slice of handvo with a cup of tea

    Here are some drinks that go well with Handvo:

    • Fresh Pomegranate Juice - A sweet and healthy drink made from the pomegranate arils
    • Ginger Tea - Classic British tea with a spicy kick of fresh ginger
    • Mango Lassi - Smooth and creamy yogurt drink with rich and flavorful aromatic mangoes and saffron
    • Mulled Apple Cider - Spiced drink scented with warm flavors of cinnamon and cloves
    • Rose Faluda - An ice cream float with rose syrup, cool sweet basil seeds, thin noodles, and chilled milk

    Here are some other recipes similar to the Handvo that I know you will love:

    • Rava Dhokla - Savory, soft steamed semolina cake lightly spiced with ginger, chilies with a tempering of mustard and sesame seeds
    • Muthia - Mixed vegetable casserole cooked in earthy spices, ginger, and chilies
    • Kothimbir Vadi - A spicy cake loaded with fresh cilantro, chili, and garlic
    • Aloo Chaat - Easy appetizer with spiced potatoes, sweet & tangy chutneys, and lightly sweetened creamy yogurt
    • Sabudana Vada - Healthy no-fry spicy tapioca and potato fritters

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Oven Recipe

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Handvo
    Print Recipe Pin Recipe Save Saved!
    4.49 from 68 votes

    Handvo {Spicy Rice and lentils cake}

    Handvo - A traditional gujarati savory cake made with rice, lentils bottle gourd, fenugreek leaves and carrots. Spiced with fresh ginger and green chilies, tempered with mustard seeds, sesame seeds and dried red chillies.
    Prep Time30 mins
    Cook Time45 mins
    Total Time1 hr 15 mins
    Course: Entree, Snack
    Cuisine: Indian
    Servings: 12
    Calories: 99kcal
    Author: Archana Mundhe

    Ingredients

    Dough Ingredients

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

    Tempering

    • 1 tablespoon oil
    • ½ teaspoons mustard seeds
    • 1 tablespoon sesame seeds
    • 2 dried red chilies optional

    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

    • 1 tablespoon sesame seeds
    • 1 teaspoon baking soda

    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 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.

    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
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Instant Pot Handvo Recipe

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Handvo with tea
    Print Recipe Pin Recipe Save Saved!
    4.63 from 16 votes

    Instant Pot Handvo

     Instant Pot Handvo Recipe using a 7" springform cake pan
    Prep Time30 mins
    Cook Time45 mins
    Resting Time6 hrs
    Course: Lunch
    Cuisine: Indian
    Servings: 6
    Author: Archana Mundhe

    Ingredients

    Part I: Dough

    • 1.5 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

    • 1.5 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

    • Prepare a 7-inch cake pan by greasing the bottom and the sides.
    • Mix all ingredients from part I in a large bowl and keep in warm place for 6-8 hours.
    • 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.
    • Add all the ingredients from Part II and the tempering to the dough. Mix well.
    • Add 1 cup of water to the Instant Pot insert.
    • Add baking soda to the batter and mix well. Pour the batter in the cake pan. Garnish with sesame seeds from part IV.
    • Cover the cake pan with aluminum foil. This will prevent from any steam/water from getting in the handvo.
    • Place the cake pan on the trivet, carefully put the trivet with the cake pan in the Instant pot.
    • Close Instant Pot lid with pressure value to sealing. Cook on Manual(Hi) for 30 mins followed by NPR.
    • Open 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 rice and ½ cup 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 substitue zuchinni or cabbage for dudhi. 
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Check out HANDVO  recipes from of my FAV Indian chefs for variations of this recipe:

    Tarla Dalal

    Sanjeev Kapoor

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking 

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. luckyfatima says

      November 13, 2018 at 8:50 pm

      Do I have to use the Ondhwa flour bag for this or can I use the Gits Handvo Mix?

      Reply
      • Archana says

        November 13, 2018 at 10:58 pm

        You can use guys mix, but just check on the salt and you probably will have to cook it right away since it will have baking soda

        Reply
    2. Daisy says

      January 22, 2019 at 1:48 pm

      Hi Archana. I want to make this today. I dot have dudhi but have kabocha squash. Do you think that would work instead?

      Reply
      • Archana says

        January 23, 2019 at 6:22 pm

        I am not tried with kabucha squash. But as long as your batter has that thick cake batter like consistency it should work

        Reply
      • Vij says

        June 01, 2020 at 5:09 pm

        So easy and deliciously moist. Its become a firm favourite at our home. I substituted the dudhi with courgettes and it worked really well. Thank you for the recipe!5 stars

        Reply
    3. chelLa says

      March 26, 2019 at 9:11 am

      Hi , this has to be such a true to heart handvo recipe ever. Even though its not a part of our cusine i enjoy gujju food a lot and was hunting for a cracker recipe and found yours. My whole family relished it till the last bit and it was worth calling your maid for this amazing recipe. Thanks a ton.5 stars

      Reply
      • Archana says

        March 26, 2019 at 6:37 pm

        Thank you for your lovely feedback. So happy to hear that your family enjoyed this!

        Reply
    4. Rakhee says

      October 18, 2019 at 4:22 pm

      Hello,

      I am confused by the ingredients. Does 2-1/2 cups handwa flour mean that it is two and a half cups?

      Thanks, Rakhee

      Reply
      • Archana says

        October 18, 2019 at 6:36 pm

        yes 2 and half cups of flour.

        Reply
    5. Shamira mohamed says

      December 23, 2019 at 11:19 am

      Hey...I have added eno powder to the mix while mixing....
      Is this ok....
      Also do you use limes?

      Thanks

      Shamira

      Reply
      • Archana says

        December 23, 2019 at 10:22 pm

        As long as you start cooking right away it should be ok. Lemon or limes will work.

        Reply
    6. Deepika says

      March 27, 2020 at 1:48 pm

      Very easy and precise recipe. Thanks. Deepika5 stars

      Reply
      • Archana says

        March 28, 2020 at 5:03 pm

        Thank you!

        Reply
    7. NJ says

      April 14, 2020 at 3:30 pm

      Hi Archana,
      I tried this today. While the taste is quite good, my handvo is a little too moist/ paste like from inside. Other recipes I have seen call for squeezing out the water from the dudhi (bottle gourd). I see you dont recommend doing so and wonder if that is what caused my handvo to not get the texture of a cake. The outside did turn brown and crispy so I couldnt let it just cook for more time in the oven, or else it would have burnt on the outside. Again, the taste was fine, but the texture wasnt what I remember for a handvo. I just thought I'd share my experience. Thanks!4 stars

      Reply
      • Archana says

        April 15, 2020 at 11:37 am

        Bake it at low temp for another 10 minutes. I do not remove the water from the dude for its nutrients bit I adjust the additional water ratio to work with that excess water. Did your dudhi sit for long time after grating?

        Reply
      • NJ says

        July 18, 2020 at 2:08 pm

        tried this recipe ..taste is very good, my handvo is a little dry. I didn’t use dudhi this time:. Can that be a reason??5 stars

        Reply
        • Archana says

          July 18, 2020 at 5:44 pm

          yes! Dudhi adds a lot of moisture to the handvo.

          Reply
    8. Amisha says

      May 06, 2020 at 12:10 am

      Hi, how long can I store the handvo batter in the fridge
      also, how should I reheat leftover baked handvo.5 stars

      Reply
      • Archana says

        May 06, 2020 at 8:03 pm

        as long as you do not have put baking soda or Eno in the batter you can refrigerate for couple of days. You can reheat leftover handvo in microwave.

        Reply
        • Saumya says

          September 16, 2020 at 8:33 pm

          Can the batter be fermented in IP ? If so for how long ?

          Reply
          • Archana says

            September 19, 2020 at 5:52 pm

            yes you can ferment in the yogurt mode for 6 to 8 hours.

            Reply
    9. Soni says

      June 08, 2020 at 8:11 am

      I want to make this today, can I make it without having to soak flour and yogurt overnight? Please let me know soon. Thanks5 stars

      Reply
      • Archana says

        June 08, 2020 at 7:39 pm

        You need to soak it at least for 4 to 6 hours. I am sorry I just got a chance to sit down and read the comments.

        Reply
    10. Pri says

      August 14, 2020 at 7:14 pm

      Hey Archana, what is the ratio of rice and other dals if making from scratch? Please let me know

      Reply
      • Archana says

        August 16, 2020 at 5:39 pm

        Check the second recipe card with Instant Pot instructions. The notes section on the bottom has proportions.

        Reply
    11. Kamini Patel says

      August 20, 2020 at 11:25 am

      Hi Archana, I have Dhokra flour, can I make Handvo from that? Thanks

      Reply
    12. Devi says

      September 05, 2020 at 8:37 am

      What else we can make with ondhwa flour my son in gluten free is there any other item also that we can make , i was thinking of rava idli or rava dosa since he can’t have rava what will be the measurements if we use ondhwa flour or is it we can’t make with it.thank you

      Reply
      • Archana says

        September 11, 2020 at 11:08 am

        Hi Devi, I am sorry I have not tried making idli with Ondhwa flour. But may be you can try to make spicy pancakes? I would add yogurt, finely chopped veggies and a little bit of baking soda. Then make pancake like batter. I think he will love it.

        Reply
    13. Rupali says

      October 15, 2020 at 8:37 am

      I’m a novice cook who wants to expand my Arsenal of Indian meals I serve at home. I always thought handvo would be too difficult to make at home. With the help of this recipe and some courage, I tried to make this meal and let me say- I will be making a lot more handvo at home! This recipe was delicious and it crisped perfectly! 10/10!5 stars

      Reply
    14. Ami says

      October 24, 2020 at 11:16 pm

      Thanks for your recipes - big fan of many of them! I can never find methi anywhere - any suggestions for a substitution? Spinach or will that be too watery? Thanks!

      Reply
      • Archana says

        October 28, 2020 at 11:37 am

        You can add spinach. Fresh Pre washed, boxed baby spinach will work great.

        Reply
    15. nk says

      November 08, 2020 at 4:07 pm

      hello

      how many spoons of baking soda can i use in 1kg ready made ondhwa flour?
      also can i use baking powder instead?
      what works best for soft ondwha ?
      thanks
      nk

      Reply
      • Archana says

        November 10, 2020 at 10:47 am

        Please measure the flour using standard measure cup and you can increase the servings in the recipe accordingly to match with the number of cups of flour you have. This will automatically adjust all the other ingredients including baking soda for you.

        Reply
    16. Sharda says

      January 14, 2021 at 11:10 pm

      I want to try this recipe but I am a little confused. Are you using Handvo flour or ondhya flour? Thank you.
      Sharda

      Reply
      • Archana says

        January 15, 2021 at 7:21 pm

        ITs the same.

        Reply
    17. Neha C says

      January 18, 2021 at 5:02 pm

      If I don't have fresh methi leaves available, can I use fresh spinach?

      Reply
      • Archana says

        January 19, 2021 at 12:50 pm

        yes you can use spinach

        Reply
    18. Prachi says

      March 20, 2021 at 9:05 am

      Hi Archana, do you prefer glass baking tray or metal one for baking the handvo? Does it make a difference? Thanks!

      Reply
      • Archana says

        March 23, 2021 at 12:19 pm

        It will work well with either.

        Reply
    19. Judie Goodnow says

      April 08, 2021 at 11:20 pm

      Love! Read it twice! Time for a re-read

      Reply
    20. Kalyani says

      February 27, 2022 at 12:59 pm

      Hi Archana, Since the batter contains yogurt, should we keep it in the fridge for 6-8 hours or is the kitchen counter ok?

      Reply
      • Archana says

        February 28, 2022 at 10:32 am

        Keep it on the kitchen counter.

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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