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Introduction of Handvo (હાંડવો) [Savory Mixed Lentil Cake]. Handvo is a traditional Gujarati savory cake. It’s made from a fermented batter of rice and mixed lentils, with grated bottle gourd (dudhi) and spices mixed in. It is baked or pan-cooked until it has a crispy, golden-brown crust and a soft, fluffy inside. Think of it as a savory, spicy lentil cake!
Fun Facts about Handvo (હાંડવો) [Savory Mixed Lentil Cake].
- The name ‘Handvo’ is said to have come from the Gujarati word ‘handi’ for a clay pot, in which it was traditionally slow-cooked on coals.
- Every family has its own unique recipe for Handvo, with slight variations in the lentils and spices used.
Traditional Value of Handvo (હાંડવો) [Savory Mixed Lentil Cake]. Handvo is true comfort food in Gujarat. It’s a one-pot meal that is both nutritious and filling. It represents the value of using wholesome ingredients and the importance of fermentation in Gujarati cooking, which makes the food easier to digest and more nutritious.
Short Video Recipe
Video not available.Why People Love to Eat Handvo (હાંડવો) [Savory Mixed Lentil Cake]? The best part about Handvo is the texture! The crust is beautifully crispy, while the inside is soft and delicious. It’s packed with flavor from the lentils, vegetables, and spices. It’s a very satisfying and wholesome dish that makes you feel full and happy.
When People Eat Handvo (હાંડવો) [Savory Mixed Lentil Cake]? Handvo can be eaten for breakfast, lunch, or dinner! It’s a complete meal in itself. It’s perfect for a weekend brunch or a healthy tiffin (packed lunch) for kids and adults. It’s also great for picnics because it tastes good even when it’s cold.
Which Other Dish or Foods Complement Handvo (હાંડવો) [Savory Mixed Lentil Cake]? Handvo is typically served with a sweet and spicy green chutney or tangy pickle (athaanu). A dollop of plain yogurt on the side also tastes wonderful. Many people just enjoy it with a hot cup of tea.
Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Handvo (હાંડવો) [Savory Mixed Lentil Cake]?
- “Handvo ekdam mast crispy chhe!” (“The Handvo is perfectly crispy!”)
- “Khai ne maja aavi gai.” (“I had fun eating this.”)
FAQ about Handvo (હાંડવો) [Savory Mixed Lentil Cake]?
- Is Handvo vegan? Traditionally, yes. It’s made from rice, lentils, and vegetables. Just ensure the tempering is done in oil instead of ghee if you need a strictly vegan version.
- Does it take a long time to make? The batter needs to be fermented for several hours, but the actual cooking time is not very long. Many people prepare the batter in advance.
Recipe of Handvo (હાંડવો) [Savory Mixed Lentil Cake] | જાણો Handvo (હાંડવો) [Savory Mixed Lentil Cake] બનાવવાની પરફેક્ટ રીત
Handvo
Ingredients
Equipment
Method
- Wash and soak the rice and all the dals together in water for at least 5-6 hours.
- Drain the water and grind the soaked mixture with the yogurt to a coarse batter. Do not add too much water.
- Transfer the batter to a large bowl, cover, and let it ferment for 8-10 hours or overnight.
- After fermentation, add the grated bottle gourd, ginger-green chili paste, turmeric powder, sugar, 2 tablespoons of oil, and salt to the batter. Mix well.
- Just before cooking, add the fruit salt to the batter and mix gently.
- For Baking in an Oven: Preheat the oven to 180°C (350°F). Grease a baking dish. In a small pan, heat the tempering oil and add all the tempering ingredients. Once they splutter, pour half of this tempering into the greased baking dish. Pour the handvo batter over it. Pour the remaining tempering on top. Bake for 40-50 minutes or until a skewer comes out clean.
- For Cooking on the Stovetop: Heat half the tempering in a heavy-bottomed pan. Pour the batter into the pan. Cover and cook on low heat for 20-25 minutes. Drizzle the remaining tempering on top, flip the handvo carefully, and cook the other side for another 15-20 minutes until golden and crisp.
- Let the handvo cool slightly before slicing and serving.
Notes
A slow cooking process on low heat is key to a perfectly cooked handvo with a crispy crust.
Fermenting the batter gives a better taste and texture, but for an instant version, you can skip fermentation and add a little more leavening agent
