Gujarati Handvo Recipe | How to Make Traditional Mixed Lentil Handvo at Home
Learn how to make authentic Gujarati Handvo — a healthy, crispy, and spongy savory cake made from mixed lentils and rice. Perfect for breakfast, snack, or tiffin.
Gujarati Handvo is a traditional savory cake that perfectly captures the essence of Gujarat’s culinary balance — spicy, tangy, and nutritious. Made with a blend of rice, lentils, and yogurt, this fermented batter is steamed or baked to perfection, giving it a crispy crust and soft interior.
Handvo is not just a snack; it’s a wholesome meal packed with protein, fiber, and probiotics. Whether enjoyed for breakfast, evening tea, or as a travel snack, its aroma and texture instantly transport you to a Gujarati household.
Ingredients for Gujarati Handvo
For the Batter
1 cup rice
½ cup chana dal (split Bengal gram)
¼ cup toor dal (split pigeon peas)
2 tbsp urad dal (split black gram)
½ cup sour yogurt
1 tsp ginger-green chili paste
1 cup grated bottle gourd (lauki)
¼ tsp turmeric powder
½ tsp red chili powder
1 tsp coriander powder
Salt to taste
1 tsp sugar (optional)
1 tsp eno fruit salt (or baking soda for fermentation)
For Tempering
2 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
A pinch of asafoetida (hing)
Few curry leaves
How to Make Gujarati Handvo (Step-by-Step Recipe)
Step 1: Soak and Grind the Batter
Wash and soak rice and lentils together for at least 4–6 hours. Drain and grind into a coarse paste using yogurt and little water. The batter should be thick, not runny.
Step 2: Fermentation
Transfer the batter into a large bowl, cover, and let it ferment overnight or for 8–10 hours in a warm place. Proper fermentation gives the Handvo its airy texture.
Step 3: Prepare the Vegetable Mix
After fermentation, add grated bottle gourd, ginger-chili paste, turmeric, chili powder, coriander powder, sugar, and salt. Mix well.
Step 4: Add Eno or Baking Soda
Just before cooking, add eno fruit salt (or baking soda) and mix gently. This makes the batter light and fluffy.
Step 5: Tempering
Heat oil in a non-stick pan, add mustard seeds, sesame seeds, asafoetida, and curry leaves. Once they splutter, pour half of it into the batter and save the rest for topping.
Step 6: Cook Handvo
For Stove Method: Pour the batter into a greased, heavy-bottomed pan. Cover and cook on low flame for 25–30 minutes until golden and crisp on one side. Flip and cook the other side for 10 minutes.
For Oven Method: Preheat oven to 180°C. Pour batter into a greased baking tin, drizzle remaining tempering, and bake for 35–40 minutes until golden brown.
Serving Suggestions
Serve Handvo warm with green chutney, tomato ketchup, or sweet mango pickle. It pairs beautifully with a cup of masala chai or buttermilk (chaas).
Quick Facts
| Feature | Details |
|---|---|
| Cuisine | Gujarati |
| Course | Breakfast / Snack |
| Prep Time | 8 hours (including soaking and fermentation) |
| Cook Time | 40 minutes |
| Total Time | 8 hours 40 minutes |
| Serving Size | 4–5 people |
| Storage | Refrigerate up to 3 days |
| Vegan Option | Use plant-based yogurt |
Health Benefits of Handvo
Protein-Rich: Lentils and rice offer balanced plant-based protein.
Gut-Friendly: Fermentation boosts gut health.
Low-Fat: Uses minimal oil compared to fried snacks.
Diabetic-Friendly: Low glycemic index when paired with vegetables.
Expert Tips
Add grated carrots or cabbage for variation.
Ensure proper fermentation — it’s key to flavor and texture.
Don’t overmix after adding eno.
To make it spicier, add finely chopped green chilies or crushed black pepper.
Variations of Gujarati Handvo
1. Bottle Gourd Handvo
Classic version using lauki, soft and light.
2. Mixed Vegetable Handvo
Incorporates grated carrot, zucchini, and methi leaves for a nutrient-rich twist.
3. Mini Handvo in Appam Pan
Quick, bite-sized version perfect for kids’ lunchboxes.
How to Store and Reheat Handvo
Cool completely before storing in an airtight container.
Reheat on a tawa or in an oven until slightly crispy. Avoid microwaving as it softens the crust.
Useful Links
FAQs about Gujarati Handvo
1. What is Handvo made of?
Handvo is made from a fermented batter of rice, lentils, and yogurt, often mixed with vegetables like bottle gourd.
2. Can I make Handvo without an oven?
Yes, you can cook it on the stovetop using a thick-bottomed pan for a crispy crust.
3. How long should I ferment the batter?
At least 8–10 hours in a warm place or overnight for best results.
4. Can I skip yogurt for vegan Handvo?
Yes, use vegan yogurt or a mix of lemon juice and water for acidity.
5. What is the difference between Dhokla and Handvo?
Dhokla is steamed and fluffy, while Handvo is baked or pan-cooked for a crispy exterior.
Conclusion
Gujarati Handvo is a timeless classic — healthy, hearty, and steeped in tradition. Whether baked or pan-cooked, this dish beautifully represents the rich tapestry of Gujarati cuisine. Try this Gujarati Handvo Recipe today and bring authentic flavors of Gujarat to your home kitchen!
👉 Explore more vegetarian recipes on Bhimascook.com
Author Pack:
Written by: Bhimascook Editorial Team
