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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

    1618 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!
    4.48 from 67 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!
    4.60 from 15 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. NoPlateLikeHome.com says

      January 19, 2017 at 9:56 pm

      Achaea, I used to work in IT also. What was your role? I was a BSA and QA tester. I miss it sometimes but am happy to be home with my little boys. This recipe looks good and healthy.

      Reply
      • Archana says

        January 19, 2017 at 10:50 pm

        Thank you Joanne! I work as a sustaining engineer supporting process manufacturing software. Love my full time job as well blogging! So glad to have met you, love your blog.

        Reply
    2. NoPlateLikeHome.com says

      January 19, 2017 at 9:56 pm

      Also, your pix are great!

      Reply
      • Archana says

        January 19, 2017 at 10:51 pm

        Thank you Joanne.

        Reply
    3. gottaloveridgewood says

      January 19, 2017 at 10:33 pm

      Amazing. Will try making it this weekend and let you know how it turned out.

      Reply
      • Archana says

        January 19, 2017 at 10:51 pm

        Thank you Uma! Would love to know how you like it.

        Reply
    4. Sandhya says

      January 19, 2017 at 11:50 pm

      Excellent detailed recipe and photos Archana! I love handvo too and your pics are making me hungry 🙂

      Reply
      • Archana says

        January 19, 2017 at 11:52 pm

        Thank you Sandhya!

        Reply
    5. The City Diary says

      January 20, 2017 at 1:59 am

      Archana, could you please send over some of the leftovers to Pune? 😀 The pictures are very tempting.

      I would really love to see you try your hand at Bengali cuisine too, that way I will get to learn and keep the husband happy. 🙂 I tried making aaloo posto today, let's hope everyone likes it.

      Reply
      • Archana says

        January 20, 2017 at 8:13 am

        Thank you! Wish I could send some over for you.. I would love to try Bengali cuisine. How did your aloo posto turn out? I am googling that next 🙂 as i am not familiar with lot of Bengali foods.

        Reply
        • The City Diary says

          January 20, 2017 at 10:59 am

          My posto turned out fine. Although, I should warn you that it has a peculiar taste that not everyone enjoys, since it contains a lot of khus khus. The online recipes will tell you not to put onions, but here at home we do.

          Our recipe:
          (Serves 4)
          Take 4tbsps khus khus (poppy seeds) and soak them in water for 45 minutes. grind it into a fine paste (better if you do it in silpatta or khalbatta)

          Take 3 tbsps mustard oil and heat it on a high temp.
          Put paanch fodan and let it pop.
          Add 3 cut onions and 4 green chillies, saute till onion becomes red.
          Add a little bit of turmeric and salt (I also add a little bit of red chilli, but that's not a part of the real recipe.
          Add the potatoes and khus khus paste.
          Add half a glass of water and let it cook.
          The consistency should be semi dry, serve with plain rice and moong/urad dal; along with aaloo bhaja (i failed in making this, but you can give it a shot).

          Reply
          • Archana says

            January 20, 2017 at 5:00 pm

            Thank you! Wow your home recipe looks amazing. Can't wait to try it out.

            Reply
    6. Sudhir Chauhan says

      January 20, 2017 at 4:50 am

      lovely colors...... very tempting.......

      Reply
      • Archana says

        January 20, 2017 at 8:10 am

        Thank you Sudhir!

        Reply
    7. The Cooking Spoon says

      January 20, 2017 at 12:57 pm

      I'm pinning this. Sounds so amazing.

      Reply
      • Archana says

        January 20, 2017 at 5:00 pm

        Thank you!

        Reply
    8. Foodeva Marsay says

      January 25, 2017 at 6:57 am

      A Delectable Looking treat, yummy

      Reply
      • Archana says

        January 25, 2017 at 6:50 pm

        Thank you Marriam!

        Reply
    9. srividhya says

      January 25, 2017 at 12:07 pm

      Very nice Archana. This is in my todo list for a long time. Need but that flour. Great share.

      Reply
      • Archana says

        January 25, 2017 at 6:50 pm

        Vidhya, you can also make this with soaking lentils and rice. No special flour needed.

        Reply
    10. Antonia says

      January 26, 2017 at 10:07 pm

      This looks delicious! Such a colorful and healthy treat!

      Reply
      • Archana says

        January 26, 2017 at 10:22 pm

        Thank you Antonia! This is one flavor packed recipe.

        Reply
    11. annika says

      February 02, 2017 at 11:29 pm

      I have a very similar recipe... yours looks amazing!

      Reply
      • Archana says

        February 03, 2017 at 7:38 am

        Thank you Annika! This is my favorite savory cake.

        Reply
    12. Khadija "dishdessert" says

      February 14, 2017 at 6:05 pm

      I liked your blog, good article, I invite you to my blog:

      http://dishdessert.wordpress.com

      Reply
      • Archana says

        February 14, 2017 at 9:38 pm

        Thank you Khadija!

        Reply
    13. Bella says

      August 04, 2017 at 12:18 pm

      This looks amazing! I will be trying this recipe out this weekend. Do you think I could substitute brown rice and quinoa for some of the white rice (I will be making the batter from scratch). Also would an 8x8 square baking dish work for the quantities listed? Thank you so much ☺️

      Reply
      • Archana says

        August 05, 2017 at 9:43 pm

        Hi Bella! So excited to hear that you are making this. Yes you can substitute brown rice and quinoa for some rice. Also 8x8 baking dish will be perfect! Let me know!!

        Reply
    14. Neela says

      October 16, 2017 at 9:14 pm

      What kind of cake pan do you recommend?
      Non stick, Pyrex or ??
      Thx

      Reply
      • Archana says

        October 16, 2017 at 9:15 pm

        I would recommend a metal/aluminum cake pan.

        Reply
      • Neela says

        October 16, 2017 at 9:18 pm

        Sorry, I miss saying my question is about Handvo recipe you have for IP.
        Thx

        Reply
        • Archana says

          October 17, 2017 at 8:09 am

          Hi Neela, yes for IP also a metal cake pan works best. 7” pans fit well in a 6-qt IP

          Reply
    15. Daisy says

      January 16, 2018 at 9:55 pm

      Does the dough need to be out or in the fridge.

      Reply
      • Archana says

        January 17, 2018 at 11:49 am

        Out at warm a place

        Reply
    16. Daisy says

      January 18, 2018 at 11:22 pm

      Hi Archana. I made it today in the IP. It came out excellent. My first time making it. I don't usually like it as it is dry, but this was moist. However, i couldn't get the beautiful color like yours. I did broil but at 450 and almost on the middle shelf for fear of it drying out. Is that why? Wish I could add a picture.

      Reply
      • Archana says

        January 18, 2018 at 11:38 pm

        Hi! I usually broil on top shelf just for few mins, but overdoing can dry it out. Email me the picture. Sorry don’t have the feature of adding photo to the comments yet.

        Reply
        • Daisy says

          January 18, 2018 at 11:54 pm

          Not sure how to email you.

          Reply
          • Archana says

            January 18, 2018 at 11:55 pm

            Archana.mundhe@gmail.com

            Reply
    17. pym says

      February 06, 2018 at 9:46 am

      wonderful wonderful recipe.
      i've got such a big bag of ondhwa flour left having tough time getting any google quieries aas to what else can i use this flour for? and recipes. if you know please let me know or better yet some recipes
      thanks

      Reply
      • Archana says

        February 06, 2018 at 8:44 pm

        I am SO glad you liked the handvo. You can make dhokla with the same flour. I do not have a published recipe but if you search there will be a few.

        Reply
        • pym says

          February 07, 2018 at 8:38 am

          thank you for reply so only handvo or dhokla?
          also do they have a sweet handvo recipe rather than the spice handvo>

          Reply
          • Archana says

            February 09, 2018 at 6:33 pm

            I have not made sweet handvo but sounds interesting 🙂

            Reply
    18. Sonia says

      February 09, 2018 at 11:44 pm

      Hello Archana! I tried this in the IP and it turned out great. Thanks for sharing this wonderful recipe. I had a question , I was thinking of getting a spiralizer but unable to make up my mind. I want to know if a spiralizer would work well for this handvo recipe and any other Indian recipes like muthiya, Raita, etc that requires shredding.
      Your feedback will be much appreciated

      Reply
      • Archana says

        February 10, 2018 at 11:06 am

        Hi Sonia, Thank you of your feedback. I am glad you enjoyed the handvo. I would not recommend spiralizer for Indian dishes like muthiya, handvo or raita. What you need is a grater and I love my food processor with grater blade. Hope this helps.

        Reply
    19. sajida Arsiwala says

      February 10, 2018 at 1:48 pm

      Hi Archana
      I have never made handvo and want to try with a mixture of rice and lentils. When I grind them, what should be the consestency of the batter? Also, when you say ferment it after grinding for 6-8 hours I assume it should be mixed with the yogurt first, right?
      Thanks so much

      Reply
      • Archana says

        February 10, 2018 at 4:35 pm

        Consistency of cake or idli batter. And ferment with yogurt in it. Hope this helps.

        Reply
    20. Vikash Agrawal says

      May 13, 2018 at 12:50 pm

      I’m amazed, I must say. Seldom do I come across a blog that’s equally educative and amusing,
      and without a doubt, you’ve hit the nail on the head. The issue is
      something not enough people are speaking intelligently about.

      Now i’m very happy that I stumbled across this during my hunt
      for something relating to this. http://www.signaturefooddiaries.com/handvo-vegetable-cake-rutal-mahajan/

      Reply
      • Archana says

        May 15, 2018 at 11:52 am

        Thank you for your kind words. I will forward to reading your blog.

        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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