By Kaushik Brahmakshatriya

Published On 04 July 2026.

Gujarati Handvo Recipe

Introduction

Handvo is a beloved savory cake from Gujarat, made from a fermented batter of rice, lentils, and vegetables like bottle gourd. Crispy on the outside, soft on the inside, and topped with a fragrant tempering of mustard seeds and sesame, Handvo is a staple at Gujarati breakfast tables and tea-time gatherings. This nutrient-rich dish combines protein from lentils with fiber from vegetables, making it a wholesome choice for any meal. Whether baked in an oven or cooked in a traditional Gujarati handvo pan, this recipe delivers authentic flavor every time.

Why Handvo Is Special

unlike regular cakes, Handvo relies on natural fermentation, which enhances digestibility and adds a subtle tang. It is commonly enjoyed with green chutney or plain yogurt, and leftovers taste just as good the next day, making it an ideal make-ahead dish for busy households.

Ingredients Table

Ingredient	Quantity
Rice	1 cup
Toor dal (split pigeon peas)	1/4 cup
Chana dal (split chickpeas)	1/4 cup
Moong dal (split green gram)	1/4 cup
Urad dal (split black gram)	2 tbsp
Grated bottle gourd (doodhi)	1.5 cups
Yogurt	1/2 cup
Ginger-green chili paste	1 tbsp
Turmeric powder	1/2 tsp
Red chili powder	1 tsp
Asafoetida (hing)	A pinch
Eno fruit salt / baking soda	1 tsp
Salt	To taste

Tempering (Vaghar) Table

Ingredient	Quantity
Oil	3 tbsp
Mustard seeds	1 tsp
Sesame seeds	1 tbsp
Curry leaves	8-10
Green chilies (slit)	2

Step-by-Step Method

1.Soak:

Wash and soak rice and all four lentils together for 4-5 hours.

2.Grind:

Drain and grind into a slightly coarse batter, adding minimal water.

3.Ferment:

Add yogurt and leave the batter covered overnight or for at least 6-8 hours to ferment.

4.Mix:

Once fermented, add grated bottle gourd, ginger-green chili paste, turmeric, red chili powder, asafoetida, and salt. Mix well.

5.Activate rising agent:

Just before cooking, add Eno or baking soda and gently fold it into the batter.

6.Temper:

Heat oil in a pan, add mustard seeds, sesame seeds, curry leaves, and green chilies. Pour half the tempering into the batter and mix; reserve the rest for topping.

7.Cook:

Pour the batter into a greased pan or baking dish. Sprinkle the remaining tempering on top. Bake at 180°C for 35-40 minutes, or cook covered on low flame in a heavy-bottomed pan for 25-30 minutes, flipping once if pan-cooking.

8.Rest and serve:

Let it cool slightly, cut into squares, and serve warm.

Nutritional Value Table (Per Serving, Approx.)

Nutrient	Amount
Calories	180 kcal
Protein	6 g
Carbohydrates	28 g
Fat	5 g
Fiber	3 g

Serving Suggestions

Handvo pairs wonderfully with green coriander chutney, tamarind chutney, or a simple bowl of curd. It also makes an excellent lunchbox item for both kids and adults.

Frequently Asked Questions (FAQ)

Q1: Can Handvo be made without fermentation?

Yes, an instant version can be made using semolina (rava) or rice flour with yogurt, skipping the overnight fermentation, though the taste and texture differ slightly from the traditional recipe.

Q2: Can I make Handvo without an oven?

Absolutely. Traditional Handvo is cooked stovetop in a heavy pan or a special handvo pan called an “aebli” or “handvo tavdi” on low flame, covered with a lid.

Q3: How long can Handvo batter be stored?

The fermented batter can be refrigerated for up to 2 days before cooking.

Q4: Is Handvo healthy for weight loss?

Yes, since it’s packed with protein-rich lentils and fiber-rich vegetables, and typically shallow-fried rather than deep-fried, it’s a relatively healthy option in moderation.

Q5: Can other vegetables be added to Handvo?

Yes, grated carrots, cabbage, or fenugreek leaves can be added along with or instead of bottle gourd for variation.