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Donna R. Luis

Traditional Gujarati Handvo

This traditional Gujarati handvo combines fermented rice and lentil batter, grated bottle gourd, warming spices, and a fragrant mustard-seed tempering. It bakes into a tender, spongy savory cake with a flavorful sesame-topped crust.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Soaking and Fermenting Time 16 hours
Total Time 17 hours
Servings: 10 servings
Course: Snack
Cuisine: Gujarati
Ingredients Equipment Method Notes

Ingredients
  

Handvo Batter
  • 2 cups short-grain rice
  • 1 cup chana dal
  • ½ cup toor dal
  • ½ cup white urad dal
  • 1 cup sour yogurt
  • Salt to taste
Spices and Vegetables
  • 2 cups dudhi bottle gourd, peeled and grated
  • 1 tablespoon methi achar masala optional but highly recommended
  • 2 tablespoons red chilli powder
  • 1 tablespoon turmeric powder
  • 2 tablespoons ground cumin-coriander powder
  • 2 tablespoons crushed green chillies
  • 1 tablespoon crushed ginger
  • 2 tablespoons lemon juice
  • ½ teaspoon bicarbonate of soda or Eno
  • ¼ cup sugar
  • ¼ cup fresh coriander leaves
Vaghar (Tempering)
  • ½ cup oil
  • 2 teaspoons mustard seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon hing
  • 1- inch piece cinnamon bark optional
  • 4 –5 cloves optional
  • 2 sprigs curry leaves
Topping
  • ¼ cup sesame seeds

Equipment

  • Blender or grinder
  • Large mixing bowl or pan for fermenting the batter
  • Small pan for preparing the vaghar
  • Angel cake tin or fluted baking tin
  • Measuring cups and spoons
  • Grater
  • Mixing spoon or spatula
  • Oven

Method
 

  1. Soak the Rice and Lentils: Clean and wash the rice, chana dal, toor dal, and white urad dal thoroughly, then soak them together in water for 6–8 hours.
  2. Grind the Soaked Mixture: Drain and discard the soaking water, then transfer the soaked rice and lentils to a grinder or blender and grind until coarse.
    Do not process the mixture into a smooth batter, as the coarse texture is important to the handvo.
  3. Combine with Yogurt: Transfer the coarse rice-lentil mixture to a large bowl or pan, add the sour yogurt, and mix thoroughly until evenly combined.
  4. Ferment the Batter: Place the covered batter in a warm area at approximately 25°C and leave it to ferment for at least 8 hours.
    The batter should rise to nearly double its original size.
  5. Preheat the Oven: When ready to prepare the handvo, preheat the oven to gas mark 4, 170°C/320°F.
  6. Add the Spices and Vegetables: Add the grated dudhi, red chilli powder, turmeric powder, ground cumin-coriander powder, crushed green chillies, crushed ginger, sugar, fresh coriander leaves, and methi achar masala to the fermented batter. Mix well until the ingredients are evenly distributed.
  7. Adjust the Batter: If the batter is too thick to work with, add a few tablespoons of water and mix until it reaches a suitable consistency.
  8. Prepare the Vaghar: Heat the oil in a small pan, then add the mustard seeds, cumin seeds, cinnamon bark, cloves, and hing.
    Once the seeds begin to crackle, add the curry leaves and remove the tempering from the heat.
  9. Combine the Tempering: Pour a few spoonfuls of the prepared vaghar into the baking tin, then mix half of the remaining vaghar into the handvo batter.
  10. Activate the Batter: Add the bicarbonate of soda or Eno and the lemon juice to the batter, then mix gently without overmixing.
  11. Fill the Baking Tin: Pour the prepared handvo batter into the baking tin, then spread the remaining vaghar over the surface.
  12. Add the Sesame Topping: Sprinkle the sesame seeds generously over the top of the batter.
  13. Bake the Handvo: Bake in the preheated oven for 45–50 minutes, or until a skewer inserted into the center comes out clean.
  14. Rest Before Cutting: Leave the baked handvo in the tin for 10–12 minutes so it can settle before cutting it into pieces.

Notes

  • Soak the rice and lentils for at least 6–8 hours before grinding to ensure they soften properly.
  • Keep the ground mixture coarse rather than blending it into a smooth batter; this helps preserve the traditional handvo texture.
  • The batter needs at least 8 hours of fermentation at around 25°C and should rise to nearly double in size.
  • Grated dudhi helps keep the handvo moist as it bakes.
  • Methi achar masala is optional but adds a distinctive flavor to the savory cake.
  • Avoid overfilling the baking tin, as a thick layer can burn on the outside before the center is fully cooked.
  • An angel cake or fluted tin allows heat to circulate toward the center, although a square baking tin can also be used.
  • Bake at the specified temperature and check the center with a skewer; it should come out clean when the handvo is ready.
  • Allow the baked handvo to rest in the tin for 10–12 minutes before slicing so it can set.
  • Store cooled handvo in an airtight container in the refrigerator for up to 2 days. It can also be frozen in slices for up to 3 months.