Snack

Handvo

A savory Gujarati cake made from fermented lentils and rice, packed with vegetables and spices.

Prep Time

14 hrs

Cook Time

30 mins

Servings

6-8 people

Difficulty

Medium

Ingredients

For Batter

Add-ins

Tempering

Instructions

Soak Grains

6 hrs

Wash and soak rice and all dals together for 4-6 hours or overnight.

Grind Batter

8 hrs

Drain and grind to a smooth batter using minimal water. Add yogurt and mix well. Let it ferment for 8-10 hours.

Add Vegetables

10 mins

Add grated vegetables, ginger-chili paste, sesame seeds, salt, sugar, and turmeric to the fermented batter.

Add Eno

2 mins

Just before cooking, add Eno or baking soda and mix gently until the batter becomes airy.

Cook

25 mins

Heat oil in a pan, pour tempering. Add batter, cover and cook on low heat for 20-25 minutes. Flip if desired and cook other side.

Serve

5 mins

Cut into wedges and serve hot with green chutney and sweet chutney. Great as a snack or light meal.

Chef's Tips

Fermentation is key - don't rush this step
The batter should be thick like cake batter
Cook on low heat for even cooking throughout
Bottle gourd adds moisture - don't skip it
Can also be baked in an oven for a healthier version

The Story Behind Handvo

Handvo is a traditional Gujarati dish that showcases the art of fermentation that is central to Gujarat's cuisine. Made from a combination of rice and multiple lentils, it's nutritious, flavorful, and incredibly satisfying.

Every Gujarati household has their own version - some add more vegetables, others prefer it spicier. The sesame seeds in the batter and the crispy tempering on top are non-negotiable elements that make handvo special.