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Handvo
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4.47 from 64 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

Ingredients

Dough Ingredients

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

Tempering

Vegetables

  • 3 cups bottle gourd peeled and grated
  • 1 cup carrots peeled and grated
  • cups methi leaves finely chopped
  • 1 tablespoon ginger grated
  • 4 green chilies minced
  • 2 teaspoons sugar
  • ¼ teaspoon turmeric
  • salt to taste

Other Ingredients

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
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