Handvo Recipe: Gujarati Variety Of Savoury Cake!

Handvo is a traditional Gujarati savoury cake made up of mixed dal and bottle gaurd. Handvo is tasty as well as healthy. The dals provide protein and bottle gaurd provide vitamin. The choice of vegetables depends on you instead of bottle gaurd , methi, cabbage, carrot, onion etc can also be use.


  • Author:
  • Recipe Category: Gujarati Dish
  • Cuisine: Indian

Description: The key for a perfect handvo is the batter and the fermentation process. The tempering of sesame seeds and mustard seeds with curry leaves makes the taste of handvo awesome. Traditionally handvo is made in handvo cooker. Don’t worry if you don’t have the cooker, I will show other ways also. It can also be prepared in a nonstick pan and in oven also.

Gujarati Handvo Recipe

Ingredients Required for Handvo Recipe :

  • Rice/ chawal – ½ cup
  • Toovar dal/ arhar dal -¼ cup
  • Urad dal/ split black lentils-1 tbsp
  • Green moong dal/ split green gram-1 tbsp
  • Chana dal/ split Bengal gram – 1 tbsp
  • Sour curd/ khatta dahi- ¼ cup
  • Doodhi/ lauki/ bottle gaurd-¼ cup
  • Oil-3 tsp
  • Lemon juice-2 tsp
  • Baking soda a pinch of
  • Sugar 1½ tsp
  • Salt to taste
  • Chili powder-¼ tsp
  • Turmeric powder/ haldi- ¼ tsp
  • Green chili Ginger paste-1 tsp
  • Sesame seeds-½ tsp
  • Mustard seeds/ rai-½ tsp
  • Curry leaves-6-7 leaves
  • Asefoetida a pinch of
  • Garlic/ lehsun- 10-12 cloves(optional)

Steps for Making Handvo :

  • Mix rice and all dals together in a deep bowl.
  • Clean, wash and soak in clean water for 4-5 hours.
  • Drain the water.
  • Now grind the lentils in a mixer grinder. Grind till smooth. The consistency of the batter is to be thick to medium.
  • Now add the curd. Mix well. Cover with a lid and keep aside to ferment for overnight or 8 hours.
  • Now grate bottle gaurd. Add grated bottle gaurd, salt, lemon juice, chili powder, turmeric powder, green chili Ginger paste, 1 tsp oil, sugar, baking soda to the batter. Mix well.
  • If you are using garlic add it also. (Optional)
  • Process till here is same for cooking in handvo cooker or in pan or in oven.

1) In handvo cooker

  • Grease the bottom of the cooker with oil. Sprinkle some dry flour also.
  • Put the batter evenly in the cooker and keep it aside.
  • Now let’s prepare tempering. Heat 2 tsp of oil in small pan. Heat When the oil gets hot add asefoetida, mustard seeds, sesame seeds, curry leaves and fry for few seconds.
  • Pour the prepared tempering on the batter evenly.
  • Now in the sand stand. Add sand. Put it on stove. heat the sand. When the sand gets hot keep handvo cooker on it. Cover with the lid.
  • Keep the flame of the stove to slow.
  • Cook for 1 hour or until golden brown.
  • Check with a toothpick. If it comes out clean it means the handvo is ready.

2) In nonstick pan

  • Take a nonstick pan add 2 tsp of oil in it .
  • When oil gets hot add mustard seeds and sesame seeds, curry leaves. Fry for few seconds.
  • Now put 2 big spoonful of batter in it and cover with lid.
  • Cook for 8-9 minutes on slow flame until golden brown and crispy.
  • Flip the handvo to other side and cook again for 8-9 minutes.

3) In oven.

  • Grease the baking tray. Pour batter evenly in it.
  • Prepare the tempering in the same way as we prepared for the cooker handvo. Now put the tempering on the batter.
  • Put the tray in a preheated oven and bake at 200 degree Celsius for 30-35 minutes or until the crust is golden brown and crispy.

Additional Information:

  • Calories: 2070 calories
  • Total Time: PT50M
  • Serves: 5
  • Date Published:

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Garnishing :-

  • Cut handvo into pieces and serve with green chutney or sauce.

Remarks :-

  • Ready made flour is also available in the market. You can use it also. Here the soaking of dals will be omitted. Directly start by fermenting.
  • Only combination of ½ cup rice , ¼ cup toovar dal, ¼ cup chana dal can also be used.
  • If curd is not available buttermilk can also be used. But remember both have to be sour.
  • Add baking soda just before cooking the handvo.
  • Methi, cabbage, carrot etc are optional veggies that can be used.
  • Take care that batter does not get too thin.
  • If the batter is left it can be refrigerated and used next day also.

Image Credit : Aromatic Dining