The handvo (or haandvo) is a savory vegetable cake spiced, a staple of the cuisine of the state of Gujarat in India.
It is distinguished by its unique texture: a golden, crunchy crust on the outside that encloses a soft and nutritious interior.
Base Ingredients: It is prepared with a fermented batter of rice and various legumes (usually chana dal, toor dal, and moong dal) mixed with yogurt.
Vegetables: The traditional “secret” ingredient is bottle gourd (lauki or dudhi), grated directly into the batter to keep it moist. Carrots, peas, or corn are often added.
Before baking, it is sprinkled with a tadka (tempering) of mustard seeds, sesame seeds, chili, and curry leaves, which gives it its characteristic aroma.
It can be baked in the oven, a pan, preferably cast iron (recipe follows), or an aluminum oven called Handvo Cooker, which is used directly on the stove and has a central hole (similar to a bundt pan).
It is usually served as an afternoon snack or for breakfast, accompanied by a classic Coriander and Mint Chutney or a cup of hot tea.
- Difficulty: Easy
- Cost: Economical
- Rest time: 18 Hours
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stove
- Cuisine: Indian
- Seasonality: All Seasons
Ingredients
- 1 cup rice (short-grain)
- 1/2 cup chana dal (split chickpeas)
- 1/4 cup toor dal (split pigeon peas)
- 1/2 cup urad dal (split black gram)
- 1/2 cup plain whole yogurt
- 5 oz bottle gourd (or zucchini, grated)
- 1 tsp baking soda (or baking powder)
- as needed vegetable oil
- as needed turmeric powder
- as needed green chili (chopped or powdered)
- as needed ginger paste
- 1 tsp cumin seeds
- 2 tsp sesame seeds
- 1 tsp mustard seeds
- 10 leaves curry leaves
- 1 pinch Asafetida
- as needed salt
Tools
- 1 Pan 8/9 inches
Steps
Soaking: Thoroughly wash the rice and legumes, then soak them in water for at least 4-6 hours.
Blending: Drain the water and blend the mixture with yogurt (add it little by little) until you get a slightly coarse batter (similar to semolina), not too liquid.
Fermentation: Cover and let rest in a warm place for 8-12 hours (or overnight). The volume should increase slightly.
Assembly: Add the grated gourd or zucchini, spices, and baking soda to the batter. Mix gently.
Cooking (in a pan): Heat the oil in a non-stick pan, add the tempering ingredients until they pop. Pour the batter (about 1 inch thick), cover with a lid, and cook on very low heat for 10-12 minutes until the base is golden and crispy. Flip the handvo and cook the other side for another 5-8 minutes.If you prefer the oven, you can bake it at 350°F for about 30-40 minutes in a pre-greased pan, pouring the hot tempering over the batter before baking
Fermentation
The true secret of handvo is not how long the grains soak in water, but how long the batter rests after being blended. Once reduced to batter with yogurt, the grains must ferment for 8-12 hours (all night). It is during this phase that the typical softness and flavor develop.
FAQ (Frequently Asked Questions)
What can I substitute for bottle gourd?
Traditionally, only bottle gourd (known as Lauki or Dudhi in India) is used, which looks like a giant zucchini but with a very smooth light green peel and pure white flesh inside.
Texture: It has very firm flesh that, once grated, does not “disappear” in cooking but provides a spongy tenderness to the batter.
Taste: It is almost neutral, allowing the spices and fermentation of the rice/legumes to be the stars.
Moisture: It releases water gradually, aiding the interior to remain moist while the exterior turns crispy.
Zucchini – The Modern Substitute
Common zucchinis found in Italy are the closest and accepted substitute by Indian cooks abroad, but they are much more watery, so it is necessary to squeeze the grated flesh.What kind of yogurt is used for handvo?
In India, Dahi (homemade yogurt) is used, which is much more fluid, less strained, and most importantly, more acidic than Greek yogurt. The acidity is crucial as it helps initiate the natural fermentation of the legumes and rice overnight.
Regular whole plain yogurt is the perfect choice and the closest to the original Indian Dahi.
