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Photo of Handvo by Anju Bhagnari at BetterButter


Anju Bhagnari
900 minutes
Prep Time
15 minutes
Cook Time
4 People
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Multi-dal preparation that is high on the health factor

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Gujarat
  • Baking
  • Steaming
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. 1 cup rice
  2. ¼ cup yellow moong dal
  3. ¼ cup masoor dal
  4. ¼ cup chana dal
  5. ¼ cup urad dal
  6. ¼ cup tur dal
  7. ¼ cup instant oats
  8. ½ cup sour curd
  9. ½ teaspoon baking soda
  10. 2-3 cloves garlic, crushed
  11. ¼ cup fine rava
  12. Salt to taste
  13. ½ cup assorted vegetables like grated lauki, boiled peas, finely chopped onion, carrots etc ( As per taste )
  14. Green coriander leaves- 1/4 cup
  15. 8 to 10 curry leaves
  16. ½ teaspoon red chilli powder
  17. 1 teaspoon mustard seeds
  18. 2 tablespoon oil
  19. 1 tablespoon white sesame seeds
  20. Water, as needed


  1. Wash and soak the rice and all dals for 5 hours
  2. Grind the rice bit coarsely using as little water as possible.
  3. Grind all the dals and the oats very finely using very little water.
  4. Mix them up together.
  5. Add the sour curd and whisk very well.
  6. Add water to make idli-like batter consistency.
  7. Store in a warm place overnight to ferment.
  8. Next morning, the batter will be nicely fermented.
  9. Add the vegetables and whisk gently.
  10. Heat up one tablespoon of oil and temper the mustard seeds, garlic, sesame seeds, curry leaves.
  11. Add the red chilli powder.
  12. Quickly add half the quantity to the batter and keep the rest to pour on top of the ready handvo later on.
  13. Whisk the batter very gently
  14. Grease a cake tin with little oil.
  15. Pour in the batter.
  16. Pour the remaining tempering on the top.
  17. Bake in a preheated oven for about 15-20 minutes or till done ( both rods on to get a crunchy top )
  18. Garnish with green coriander leaves (finely chopped )
  19. Serve with green spicy mint chutney.

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Suman Yadav
Suman Yadav   May-02-2017

too good anju ji

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