Handvo Spicy Rice And Lentils Cake Recipe

Ever tried making an Indian dish that feels like a cozy hug in every bite? Let me introduce you to Handvo, a delightful savory cake packed with lentils, rice, and veggies that promises both flavor and texture in the most satisfying way!

Handvo, a savory cake that comes from the place of Gujarat, is a delightful blend of rice, chana dal, and toor dal, I love how its ingredients come together to create this moist, cake-like snack that’s packed with flavor. I incorporated the essential ingredient of a cake, which is baking soda, as well as some grated bottle gourd (doodhi), an ingredient that’s commonly found in Handvo (and one that adds a nice moistness to it), yogurt (for tang), and of course, the Handvo spices: turmeric, sesame seeds, and red chili powder (the latter two are in my Handvo, but feel free to leave them out if you’re not a fan).

Handvo Spicy Rice And Lentils Cake Recipe Ingredients

• Rice: Provides carbohydrates for energy and a comforting base.
• Chana Dal: Rich in protein and fiber, adds nutty flavor.
• Toor Dal: High in protein, essential for pulse-based dishes.
• Urad Dal: Adds protein and creaminess, enhances texture.
• Yogurt: Ferments batter, adds tanginess and probiotics.
• Bottle Gourd: Light, hydrating, and adds moisture.
• Ginger-Green Chili Paste: Packs a spicy, aromatic punch.
• Mustard Seeds: Adds zing and aids digestion.
• Sesame Seeds: Nutty flavor, rich in healthy fats.
• Asafoetida: Enhances umami flavor, aids digestion.

Handvo Spicy Rice And Lentils Cake Recipe Ingredient Quantities

• 1 cup rice
• 1/2 cup chana dal (split chickpeas)
• 1/4 cup toor dal (pigeon peas)
• 1/4 cup urad dal (split black gram)
• 1/2 cup yogurt
• 1/2 cup grated bottle gourd (dudhi/lauki)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 tablespoons ginger-green chili paste
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 1/4 teaspoon asafoetida (hing)
• 1 teaspoon baking soda
• Salt to taste
• 2 tablespoons oil
• 2 tablespoons chopped coriander leaves
• 1 tablespoon sugar (optional)
• 1/4 cup chopped mixed vegetables (carrot, peas, etc.)

How to Make this Handvo Spicy Rice And Lentils Cake Recipe

1. Wash the rice, chana dal, toor dal, and urad dal very well. Place them in a bowl with enough water to soak for
4 to 6 hours. Then, drain the water.

2. Soak the rice and lentils together for 6 hours. Then grind them into a coarse paste. Use a little water when grinding, if necessary. The paste should be thick, almost like a bread dough.

3. Place the batter in a large bowl. Then add yogurt, grated bottle gourd, turmeric powder, red chili powder, ginger-green chili paste, and salt. Mix thoroughly. Cover the bowl and place it in a warm spot for 8 to 10 hours, or overnight, to let the mixture ferment.

4. After fermentation, add baking soda to the batter. Mix gently until it’s well incorporated.

5. Set the oven heat to 180°C (350°F). Apply a light coating of oil to a baking dish.

6. Take a small pan and put it on medium heat. Add 2 tablespoons of oil and 1 tablespoon of mustard seeds. When the mustard seeds start to splutter (if they don’t, the oil isn’t hot enough), add 1/2 teaspoon of asafoetida (for a unique flavor) and a tablespoon of sesame seeds. Let the mixture sizzle for a few seconds and then remove from heat.

7. Add the sugar, chopped mixed vegetables, and coriander leaves to the batter. Then pour the tempering into the batter. Mix everything very gently. You can use your hand to do so.

8. Put the batter in the baking dish that has been greased. Tap it to even the surface.

9. Handvo should be baked for about 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

10. Take the dish out of the oven and allow it to cool a bit. Cut the dish into sections and serve those sections while still warm with either a type of chutney or a cup of tea. Or both! Enjoy.

Handvo Spicy Rice And Lentils Cake Recipe Equipment Needed

1. Mixing bowls
2. Measuring cups and spoons
3. Sieve or fine mesh strainer
4. Blender or grinder
5. Spatula or mixing spoon
6. Grater
7. Baking dish
8. Oven
9. Small pan
10. Stovetop
11. Spoon or ladle
12. Baking brush for oil
13. Knife
14. Cutting board
15. Toothpick

FAQ

• Can I make Handvo batter ahead of time?The batter for Handvo can be made and fermented a day ahead. If you won’t use it immediately, store the batter in the refrigerator.
• How do I ferment the batter?Allow the batter to sit, undisturbed, in a warm location for 8 hours or overnight. Letting it ferment greatly improves the taste and texture of the resulting dosa.
• Is there a substitute for bottle gourd?In the absence of bottle gourd, zucchini can be used as a substitute.
• Can I skip the baking soda?Baking soda assists in the rising of the Handvo and contributes to its airy texture. You can leave it out, but the result will be a denser cake.
• What can I serve with Handvo?Chutney or pickle is often served with handvo. A yogurt dip also pairs very well with it.
• How do I ensure the Handvo doesn’t stick to the pan?Oil very, very well the baking pan or skillet—better yet, use a combination of oil and baking spray, or use a silicone mold.

Handvo Spicy Rice And Lentils Cake Recipe Substitutions and Variations

Quinoa or bulgur can be used as substitutes for rice and will offer a different texture.
Chana dal: Substitute yellow split peas or yellow moong dal for chana dal.
Urad dal: Substitute with moong dal (whole or split) for a more delicate flavor.
If bottle gourd is not available, you can use zucchini or grated carrots.
Yogurt: For a similar tanginess, use vegan yogurt or buttermilk.

Pro Tips

1. Ensure Proper Fermentation: The fermentation process is crucial for developing the characteristic sour flavor and soft texture of the dish. Keep the batter in a warm place to promote good fermentation. If the weather is cool, consider placing the bowl inside an oven with just the light on to maintain warmth.