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Hi friends, today I’m sharing with you a very easy Handvo recipe! Handvo is a traditional Gujarati fluffy savoury cake made from spiced rice and lentil. This lentil cake is made using just a pan and only 20 minutes of your time! Start your day off right by serving this healthy breakfast with a hot cup of chai.
Where to buy the Idli/Dosa batter:
Traditionally, handvo is made with fresh batter, but to make it easier for you this recipe is made using Idli/Dosa batter which you can find at your local supermarket, if not your local Asian food store!
I used a liquid version of the pre-made batter, but you can use the dry version too. Just follow the instructions on the packet! Don’t forget you’ll need 3 cups of batter in total.
What you’ll need to make Idli batter Handvo:
- idli/dosa batter
- coriander
- onion
- carrot
- zucchini (aka courgettes for my UK folks)
- ground turmeric
- ground cinnamon
- salt
- green chillies
- lemon juice
- baking soda
- curry leaves
- sesame seeds
- mustard seeds
- cumin seeds
- oil
How to make Gujarati Spiced Lentil + Rice cake:
- Combine your idli/dosa batter with onion, zucchini, carrot, coriander, ground turmeric, ground cinnamon, green chillies, salt and lemon juice.
- Once it’s well combined, mix in your baking soda.
- Heat your pan with the oil and add in your mustard seeds. Cook until they start to pop.
- Next, add in your cumin seeds. Cook until fragrant.
- Add in your curry leaves and sesame seeds. Cook for under 1 minute.
- Pour in your batter – be sure not to mix once the batter has been poured into your pan!!!
- Cover your pan with a lid and allow to steam for 10-15 minutes or until the bottom is crispy and the top is nearly cooked and not wobbly.
- Deglaze the edges of your Handvo with oil, then flip.
- Cover your pan with a lid once more and cook for another 10-15 minutes!
- Serve warm with chutney of your choice or even ketchup! And of course, a warm glass of freshly made chai.
How to store:
Refridgerate for up 2-3 days in an air-tight container.
More Indian vegan recipes you’ll love:
- tofu bhurji (Indian scramble)
- moonglet (Indian Street Food Omelette – no tofu or chickpea flour!!)
- green chutney
- aloo masala toast
- aloo tofu tikki
- sweet tamarind chutney
Ingredients
- 3 cups idli/dosa batter (store-bought or homemade )
- 1/2 cup grated carrot
- 1/2 cup diced onions
- 1/2 cup grated zuchini
- 1/2 cup chopped coriander
- 1/2 tsp ground turmeric
- 1/8 tsp ground cinnamon
- 1 tsp grated ginger
- 1/2 tsp grated garlic
- 1 tsp lemon juice
- 1/4 tsp baking soda
- 3/4 tsp salt (or to taste )
- 1–2 green chillies (optional )
Tadka
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tsp sesame seeds
- 7–8 curry leaves
Instructions
- Combine idli batter with grated zucchini, carrots, diced onions, ground turmeric , ground cinnamon, grated garlic, grated ginger, lemon juice, salt and green chillies.
- Once everything's well combined, mix in your baking soda and set aside.
- Heat oil in a pan over medium heat.
- Add in your mustard seeds and once they start to pop add in your cumin seeds.
- Cook until cumin seeds are fragrant, then add in your curry leaves and sesame seeds. Cook for under 1 minute.
- Pour your handvo batter into the pan over all the tempered spices. (Make sure you don't mix the batter!) Turn the heat to low, cover pan with a lid and cook for 10-15 minutes or until the bottom is golden.
- Deglaze the edges with around 1/2 tbsp of oil. Then, carefully flip your handvo.
- Cover and cook for another 10-15 minutes.
- Serve with ketchup or coconut chutney (sharing the recipe soon!)
