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Handvo with tea
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4.17 from 6 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

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

Part IV: Final Ingredients

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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