Gujarati Handvo Recipe | Authentic Lentil & Vegetable Savory Cake (Soft & Crispy)
Discover how to make authentic Gujarati Handvo – a savory lentil and vegetable cake that’s crispy outside and soft inside. Perfect for breakfast or evening snack!
Gujarati Handvo is a traditional savory cake made from a fermented batter of rice, lentils, and vegetables, seasoned with sesame and mustard seeds. It’s a popular tea-time snack in Gujarati homes, known for its crisp golden crust and soft spongy interior.
This wholesome dish combines protein-rich dals, fiber-packed veggies, and a light fermentation that enhances both taste and digestibility. It’s a perfect blend of health and flavor — a must-try for anyone exploring authentic Gujarati cuisine.
🥣 Ingredients for Gujarati Handvo Batter
🫘 Main Batter
1 cup rice
½ cup chana dal (Bengal gram)
¼ cup toor dal (pigeon pea)
¼ cup moong dal (split green gram)
¼ cup urad dal (black gram)
1 cup grated bottle gourd (lauki/doodhi)
1 cup curd (dahi), slightly sour
2 tbsp oil
1 tsp ginger-green chili paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
Salt to taste
½ tsp baking soda (add before cooking)
🌿 Tempering (Tadka)
2 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
1 pinch asafoetida (hing)
Curry leaves (8–10)
🕒 Preparation Steps
Step 1: Soaking & Grinding
Wash and soak all dals and rice for 5–6 hours.
Drain and grind into a coarse batter with minimal water.
Mix curd and keep the batter covered for 8–10 hours to ferment.
Step 2: Mixing Vegetables & Spices
After fermentation, add grated bottle gourd, ginger-chili paste, and spices.
Adjust consistency to be slightly thick but pourable.
Step 3: Tempering
Heat oil in a nonstick pan.
Add mustard seeds, sesame seeds, hing, curry leaves.
Pour this tadka over the batter and mix gently.
Step 4: Cooking on Stove or Oven
For Stove:
Heat 2 tbsp oil in a heavy pan.
Pour batter, cover, and cook on low flame for 10–15 mins.
Flip and cook for another 5 mins.
For Oven:
Preheat oven to 180°C.
Pour batter in greased tin.
Bake for 30–35 mins until golden brown.
Step 5: Serve
Cut into slices and serve hot with green chutney or tomato ketchup.
🧑🍳 Serving Suggestions
Serve warm with mint chutney or sweet tamarind chutney.
Enjoy as a breakfast, tiffin, or tea-time snack.
Garnish with fresh coriander and sesame seeds.
🧺 Storage & Shelf Life
Stays fresh for 2 days at room temperature.
Refrigerate up to 4 days.
Reheat in a pan or air fryer before serving.
🥗 Health Benefits
High in protein and fiber due to lentils.
Fermentation improves gut health and digestibility.
Contains minimal oil, ideal for diabetic and heart-conscious diets.
💡 Tips for Perfect Handvo
Use slightly sour curd for better fermentation.
Add baking soda just before cooking for fluffiness.
You can substitute bottle gourd with carrot or cabbage if preferred.
Avoid over-grinding — coarse texture enhances crispiness.
🪔 Quick Facts
| Feature | Detail |
|---|---|
| Origin | Gujarat, India |
| Course | Snack / Breakfast |
| Prep Time | 6 hrs (including soak & ferment) |
| Cook Time | 30 mins |
| Serves | 4 |
| Taste Profile | Savory, Nutty, Spiced |
| Texture | Crispy outside, soft inside |
❓ FAQs About Gujarati Handvo Recipe
1. What is Handvo made of?
Handvo is made from fermented rice and lentil batter combined with grated vegetables and Indian spices.
2. Can I make Handvo without fermentation?
Yes, use instant Handvo mix or add eno fruit salt for quick results.
3. Which vegetable is best for Handvo?
Bottle gourd gives the best moisture and authentic texture, though carrots and cabbage also work well.
4. How can I make my Handvo crispy?
Cook on a low flame or bake until the edges turn golden brown and crusty.
5. Is Gujarati Handvo healthy?
Absolutely! It’s low in oil, high in protein, and packed with fiber and micronutrients.
The Gujarati Handvo Recipe is more than a snack — it’s a symbol of Gujarati culinary tradition. With its nutty, crisp, and spiced flavor, it makes a perfect balance between health and taste. Try it today and bring a slice of Gujarat to your plate! 🌿
