Gujarati Handvo Recipe | Crispy & Soft Savory Lentil Cake with Bottle Gourd (Baked Version)

     Handvo is a traditional Gujarati savoury cake made with a combination of rice and dals, making it highly nutritious and wholesome. This dish also includes bottle gourd (lauki), which makes it especially suitable for summer as it is light and cooling for the body.

This baked delicacy has a beautifully crisp and golden brown crust on the outside, while remaining soft, fluffy, and moist inside. Handvo is usually not enjoyed on its own – it tastes best when served with green chutney or a flavourful shaak (curry).

In this recipe, I served handvo with delicious khumb shaak (mushroom curry), and the combination turned out absolutely satisfying and comforting.

Ingredients Required

🔸 To Make Handvo Batter

• ½ cup raw rice
• ¼ cup tuvar dal
• 1 tsp urad dal
• 1 tsp moong dal
• 1 tsp chana dal
• 2 tsp whole wheat
• ½ tsp rock salt
• ½ cup sour curd

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🔸 For Tempering (Tadka)

• 4 tsp oil
• ½ tsp mustard seeds (rai)
• ½ tsp sesame seeds
• ½ tsp cumin seeds (jeera)
• 2–3 dried red chillies
• 7–8 curry leaves

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🔸 Other Ingredients

• 2 green chillies, finely chopped
• 1 tsp crushed ginger
• ½ cup grated bottle gourd (squeezed)
• ½ tsp turmeric powder (haldi)
• 1 tsp red chilli powder
• 1½ tsp coriander powder (dhaniya)
• 1 tsp ENO (fruit salt) 

 Method of Preparation

Step 1: Prepare Batter

Soak rice, all dals, and whole wheat for 2–3 hours. Grind into a slightly coarse paste.
(Alternatively, you can dry roast and grind into flour.)

Add curd and salt to the mixture and leave it aside to ferment for a few hours or overnight for best results.

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Step 2: Prepare Tempering

Heat oil in a pan. Add mustard seeds, sesame seeds, cumin seeds, red chillies, and curry leaves. Let them splutter and release aroma. Keep aside.

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Step 3: Mix Everything

Once the batter is fermented, add:

• Prepared tempering
• Grated bottle gourd
• Green chillies and ginger
• Turmeric, chilli powder, and coriander powder

Mix everything well and adjust salt as needed.

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Step 4: Bake the Handvo

• Preheat oven to 180°C
• Add ENO to the batter and mix gently
• Pour batter into a greased baking tin
• Bake for 50–60 minutes or until the top is golden brown and crisp

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🟡 Serving Suggestion

Serve hot handvo with:

• Green chutney
• Pickle
• Or a curry like mushroom (khumb) shaak

This combination makes a wholesome and satisfying meal.

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🟡 Tips for Perfect Handvo

• Slightly coarse batter gives better texture
• Fermentation enhances flavor and softness
• Do not overmix after adding ENO
• Squeezing bottle gourd prevents excess moisture
• Bake until the top is nicely crisp 

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Idli Tikka (A Delicious Way to Use Leftover Idlis)

Who would have thought that leftover idlis could be transformed into such a tasty evening snack? Idli Tikka is a healthy, almost fat-free alternative to traditional tikkas and makes a perfect tea-time treat. Crispy on the outside, soft on the inside, and packed with aromatic spices, this recipe is sure to become a family favourite!

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Ingredients Required

• 4–6 leftover idlis
• 2 teaspoons hung curd
• 1 teaspoon tandoori masala
• 1 teaspoon ginger-garlic paste
• A pinch of black salt
• Salt, to taste
• ½ teaspoon chilli powder
• 1 teaspoon coriander powder (dhania powder)
• 1 teaspoon garam masala
• A pinch of turmeric powder (haldi)

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Method

1. For this recipe, it is best to use slightly firm or overcooked idlis rather than soft, spongy ones. Softer idlis tend to become soggy during marination.
2. Cut the idlis into bite-sized squares.
3. In a bowl, combine hung curd, tandoori masala, ginger-garlic paste, black salt, regular salt, chilli powder, coriander powder, garam masala, and turmeric powder. Mix well to form a smooth marinade.
4. Add the idli pieces and gently coat them with the prepared masala.
5. Cover and marinate for 5–6 hours to allow the flavours to penetrate.
6. Thread the marinated idli pieces onto skewers. Alternatively, you can shallow-fry them on a tawa if you do not have skewers.
7. Grill in a preheated oven at 200°C for 15–20 minutes, turning once halfway through, until lightly crisp and golden around the edges.
8. Serve hot with mint chutney.

Very yummyyyyyy indeed!