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.
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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.
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 that is fermented overnight with yogurt for that perfect tang.
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.
★ 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
Handvo {Spicy Rice and lentils cake}
Equipment
- 1 9" springform cake pan For oven-method
- 1 7 inch Cake Push Pan For Instant Pot method in notes.
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 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. IngredientsNotes
- 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
Instant Pot Handvo Recipe
Recipe
Instant Pot Handvo
Equipment
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
- 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.
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JT says
What size baking pan should we use?
Archana says
I have used a 9" cake pan
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?
Archana says
Thank you! Yes you can but individual portions and freeze in air tight containers.
Anjani says
For how long cooked Handvo can be stored?
Archana says
Easily for upto 2 weeks refrigerated.
Swati says
Hello, please could I check if the temp is 350 deg in F. Thank you
Archana Mundhe says
Yes, 350F for the oven.
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.
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.