Handvo is a delicious dish from Gujarat that’s made of rice, lentils and veggies. I made the recipe from scratch but you can use the Handvo flour and save some time.

This savory cake is crispy on the outside, light and soft on the inside. Handvo can be made in a Handvo cooker, you can bake or make on the stove top using a pan. Handvo can be served as snack or even as a meal. It’s very filling.

Made this dish as part of our sweets and snacks mega marathon, week 4, day 2.

Preparation Time: 4 hours + 10 minutes

Fermentation Time : 10-12 hours

Makes : 6


Rice : 1 cup

Chana dal : 1/2 cup

Toor dal : 1/4 cup

Urad dal : 2 tablespoons

Curd/yogurt : 1/2 cup

Turmeric: 1/4 teaspoon

Baking soda : 1/2 teaspoon

Bottle gourd : 1/2 cup peeled and grated

Carrot : 1 medium grated

Green peas : 1/2 cup

Green chili: 1 chopped finely

Ginger garlic paste: 1/2 teaspoon

Salt to taste.

For Tempering:

Mustard seeds: 1 teaspoon

Cumin : 1 teaspoon

Sesame seeds: 1 teaspoon

Curry leaves: 1 sprig


Wash and soak rice, Chana dal, toor dal and urad dal together for 4 hours.

(If you are using Handvo flour, use 2 cups of it. No need to soak the rice and dals)

Drain the water from the rice and dals, take them into a mixer jar, add yogurt and salt.

Blend until the batter is smooth in consistency. Don’t add more than 2 tablespoons of water. Yogurt is good enough.

Take the batter into a container, cover it and let it ferment for 10-12 hours.

Add grated bottle gourd, carrot, peas, green chili, ginger garlic paste, turmeric, baking soda, lemon juice and mix well.

Heat oil in a small pan over medium heat, add mustard seeds and cumin. Once they splatter, add sesame seeds and curry leaves.

Pour about 3/4 cup of batter into the pan and spread the batter evenly. Close lid and cook for 5-6 minutes, flip over and cook for another 4-5 minutes. Both sides of the Handvo should be golden brown.

Repeat the same process with rest of the batter.

Serve hot with some green chutney or tea.

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