Handvo/Savory lentil cake | How to make Handvo/Savory lentil cake

By Pallavi Purani  |  29th Mar 2016  |  
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  • Handvo/Savory lentil cake, How to make Handvo/Savory lentil cake
Handvo/Savory lentil cakeby Pallavi Purani
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About Handvo/Savory lentil cake Recipe

It is essentially a pan cooked savoury tid bit. It comes quiet handy when you do not know what to make for people travelling, it comes helpful when you have loads of guests visiting. It is hit with a super masala tea. Gujju's love their handvo. And it is a perfect balance of spicy and sweet. Needless to say I love it. Please don't be shocked to see the amount of oil that this takes, it is worth it. Gujarati families use the readymade Handvo mix with Kakra Gahu ka loth [Coarse wheat flour].

Handvo/Savory lentil cake, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Handvo/Savory lentil cake is just mouth-watering. This amazing recipe is provided by Pallavi Purani. Be it kids or adults, no one can resist this delicious dish. How to make Handvo/Savory lentil cake is a question which arises in people's mind quite often. So, this simple step by step Handvo/Savory lentil cake recipe by Pallavi Purani. Handvo/Savory lentil cake can even be tried by beginners. A few secret ingredients in Handvo/Savory lentil cake just makes it the way it is served in restaurants. Handvo/Savory lentil cake can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Handvo/Savory lentil cake.

Handvo/Savory lentil cake

Ingredients to make Handvo/Savory lentil cake

  • 2 cups rice
  • 1 cup Tuvar dal
  • 1/2 cup Chana dal
  • 1/2 cup Dhuli Urad dal
  • 2 bottle gourds/Ghiya/Lauki/Doodhi [Peeled and grated]
  • 4-5 green chillies [Chopped finely]
  • 2-1/2 tbsp jaggery
  • 1 tsp turmeric Powder.
  • 1 tsp red chilli Powder
  • 2 tbsp curd
  • salt to taste
  • 3 tbsp plus more oil
  • 1 tbsp Rai [mustard seeds]
  • 2 tbsp + more sesame seeds

How to make Handvo/Savory lentil cake

  1. Soak the lentils and rice for 4-5 hours. Grind them into a fine paste with little water.
  2. Take the grated bottle bourd in a big bowl. Add the handvo spices [jaggery, green chilly, salt, chilli powder] and curd and mix well while squeezing the lauki. Let the water of the gourd come out.
  3. Add the lentils and rice paste, mix well. It should be of a consistency like that of a pan cake but it shall be lumpy due to the lauki. Taste and adjust the jaggery and salt. It should taste like a sweet-salty batter with a hint of chilli.
  4. Heat the 3 tbsp oil for tempering, add the mustard seeds and sesame seeds. Add it to the mixture and mix well. Cover it and put it aside for 3-4 hours.
  5. In a non stick pan, heat 1/2 tbsp oil and add 2 tsp sesame seeds. let them splutter. Swirl it around to distribute the seeds. Add about 4 ladle full of the mixture and level it straight on the pan.
  6. Reduce the heat to low and cover and cook for 12-15 minutes. Once done, put a thali on the pan and turn the handvo over [uncooked side down. Add another tempering layer of oil and sesame seeds and slide the uncooked side of the handvo in.
  7. Cover and cook for another 10 mins. Once it if lovely brown, take it out of the pan and let it cool for 2-3 min. [It shall set even more once cooled. Repeat for the remaining batter.
  8. Alternatively, bake it in a lined cake tin at 180 degrees celsius for 20-25 mins.
  9. Serve it with tea.

My Tip:

You can add a lot of vegetables like carrots, beans, methi leaves, spinach and cauliflower to the mix. The picture is of the baked version.

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