Wednesday, 10 April 2013


    Handvo is an Gujarati savoury cake with highly nutritious ingredients.  This cake combines rice and dal as its base and also includes bottlegourd making it an highly suggestable summer intake.  This baked cake is brown and crisp outside, but goes so soft inside.  Sadly, they can't be had alone, need green chutney or shaak.  Here I served this cake with khumb shaak.  Both went really nice.

Ingredients required

To make handvo flour/paste
  • 1/2 cup raw rice
  • 1/4 cup tuvar dal
  • 1 tsp urad dal
  • 1 tsp moong dal
  • 1 tsp chana dal
  • 2 tsp whole wheat
  • 1/2 tsp rock salt
  • 1/2 cup sour curd

To temper

  • 4 tsp oil
  • 1/2 tsp rai/mustard seeds
  • 1/2 tsp sesame seeds
  • 1/2 tsp whole cumin seeds/jeera
  • 2-3 broken red chillies
  • 7-8 curry leaves

  • 2 green chillies finely chopped
  • 1 tsp finely crushed ginger
  • 1/2 cup grated bottlegourd (squeezed to liberate juice)
  • 1/2 tsp haldi/turmeric powder
  • 1 tsp chilly powder
  • 11/2 tsp dhanya powder
  • 1 tsp Eno powder


Soak rice, dal and whole wheat for two to three hours.  Grind into coarse paste.  (If you want an flour, you can alternatively dry roast and blend to powder) Add curd and salt, leave aside to ferment.  

Heat oil in pan and add ingredients for temper one by one, keep aside.

After paste gets fermented, pour over tadka/temper, bottlegourd, remaining ingredients.  

Adjust salt, bake this over greased tin at 180 degree celsius for one hour or till done.  

Serve this with green chutney or shaak.


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