Handvo is a traditional gujarati savory cake made with rice, lentils and lots of vegetable like bottle gourd, fenugreek leaves and carrots. Spiced with fresh ginger and green chilies, tempered with mustard seeds, sesame seeds and dried red chillies. This wholesome dish can be enjoyed as a meal by itself or with a side of pickle or chutney.
Updated to include Instant Pot version of this 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.
As far as the dough, there are 2 ways of making it. First is a short cut 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.
Peel and grate the bottle gourd, about 3 cups. Peel and grate carrots, about 1 cup. Prepare the methi leaves by taking only the leaves and discarding the thicker stem. Wash few times and then chop finely. Take about 1-1/2 cups of methi leaves. Peel and grate ginger and crush the green chilies.
Make tempering by heating oil. Add mustard seeds and once they start spluttering, turn the heat off, add sesame seeds and dried red chillies. Add all the ingredients in the batter and mix well.
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 in the cake pan). Pour the batter in the cake pan, I used a spring foam pan, but a bundt cake pan or any baking dish works well. Sprinkle sesame seeds on top.
Bake between 30-45 minutes, checking after 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.
Let it cool for 20 minutes and then take it out of the baking pan. Enjoy for lunch, dinner or a snack.
Looking for another versatile dish that the whole family will enjoy any time of the day? Then check out my French Toast Casserole perfect for a crowd and ready in under 30 minutes!
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
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Handvo {Spicy Rice and lentils cake}
Ingredients
- Part I: Dough
- 2-1/2 cups handwa flour
- 1/3 cup plain yogurt or non-dairy yogurt
- 1 tbsp oil
- 1-1/2 cup warm water
- Part II: Vegetables
- 3 cups peeled and grated bottle gourd
- 1 cup peeled and grated carrots
- 1-1/2 cups chopped methi leaves
- 1 tbsp grated ginger
- 4 green chilies minced
- 2 tsp sugar
- 1/4 tsp turmeric
- salt to taste
- Part III: Tempering
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1 tbsp sesame seeds
- 2 dried red chilies optional
- Part IV:
- 1 tbsp sesame seeds for garnish
- 1 tsp baking soda
Instructions
- Mix all ingredients from part 1 in a large bowl and keep in warm place for 6-8 hours.
- Make tempering by heating oil. 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.
- 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 between 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
Instant Pot Handvo Recipe:
Instant Pot Handvo
Ingredients
Part I: Dough
- 1.5 cups handvo flour available in Indian stores
- 1/4 cup plain yogurt or non-dairy yogurt
- 1 tablespoon oil
- 3/4 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
- 1/2 tablespoon ginger grated
- 2 to 3 green chilies minced
- 1 teaspoon sugar
- 1/4 teaspoon turmeric
- kosher salt to taste
Part III: Tempering
- 1/2 tablespoon oil
- 1/4 teaspoon mustard seeds
- 1/2 tablespoon sesame seeds
- 1 to 2 dried red chilies optional
Part IV: Final Ingredients
- 3/4 teaspoon baking soda
- 1/2 tablespoon 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 1/2 cup rice and 1/2 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.
Check out HANDVO recipes from of my FAV Indian chefs for variations of this recipe:
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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.
luckyfatima says
Do I have to use the Ondhwa flour bag for this or can I use the Gits Handvo Mix?
Archana says
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
Daisy says
Hi Archana. I want to make this today. I dot have dudhi but have kabocha squash. Do you think that would work instead?
Archana says
I am not tried with kabucha squash. But as long as your batter has that thick cake batter like consistency it should work
Vij says
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!
chelLa says
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.
Archana says
Thank you for your lovely feedback. So happy to hear that your family enjoyed this!
Rakhee says
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
Archana says
yes 2 and half cups of flour.
Shamira mohamed says
Hey…I have added eno powder to the mix while mixing….
Is this ok….
Also do you use limes?
Thanks
Shamira
Archana says
As long as you start cooking right away it should be ok. Lemon or limes will work.
Deepika says
Very easy and precise recipe. Thanks. Deepika
Archana says
Thank you!
NJ says
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!
Archana says
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?
NJ says
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??
Archana says
yes! Dudhi adds a lot of moisture to the handvo.
Amisha says
Hi, how long can I store the handvo batter in the fridge
also, how should I reheat leftover baked handvo.
Archana says
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.
Saumya says
Can the batter be fermented in IP ? If so for how long ?
Archana says
yes you can ferment in the yogurt mode for 6 to 8 hours.
Soni says
I want to make this today, can I make it without having to soak flour and yogurt overnight? Please let me know soon. Thanks
Archana says
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.
Pri says
Hey Archana, what is the ratio of rice and other dals if making from scratch? Please let me know
Archana says
Check the second recipe card with Instant Pot instructions. The notes section on the bottom has proportions.
Kamini Patel says
Hi Archana, I have Dhokra flour, can I make Handvo from that? Thanks
Devi says
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
Archana says
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.
Rupali says
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!
Ami says
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!
Archana says
You can add spinach. Fresh Pre washed, boxed baby spinach will work great.