Handvo

Top Rated Recipe

Last Updated: Sep 05, 2019

About Handvo

A traditional Gujarati savoury cake made with rice, lentils and vegetables – wholesome and delicious

Mixture of pigeon peas, split skinless black grams, split skinless green grams, split Bengal grams, rice, soaked for 4 hours and drained 250 gms
Yogurt 1 cup
Baking powder 1 tsp
Red chilli powder ½ tsp

Preheat the oven to 180º C. Grease a baking tin and line it with butter paper.
Put pigeon peas, black grams, green grams, Bengal grams and rice into a blender jar, add a little water and grind to coarse paste.

Mixture of pigeon peas, split skinless black grams, split skinless green grams, split Bengal grams, rice, soaked for 4 hours and drained 250 gms
Yogurt 1 cup
Baking powder 1 tsp
Red chilli powder ½ tsp
Turmeric powder 1 tsp
Lemon juice ½ tbsp
Medium carrot, boiled and chopped 1
Green peas, boiled 2 tbsps
Sugar 2 tbsps
1 1 tsp
Oil to grease
Tempering
Oil 4 tbsps
Dried red chilli, broken 1
Asafoetida ½ tsp
Mustard seeds 1 tsp
White sesame seeds (white til) 1 tbsp
Curry leaves 12 to 15

Preheat the oven to 180º C. Grease a baking tin and line it with butter paper.
Put pigeon peas, black grams, green grams, Bengal grams and rice into a blender jar, add a little water and grind to coarse paste.
Transfer the paste into a mixing bowl, add yogurt, baking soda, red chilli powder, turmeric powder and lemon juice and mix well.
Add carrot, green peas, sugar and salt and mix well.
Pour the mixture into the prepared baking tin. Keep the tin in the preheated tin and bake for 45 minutes.
Take the tin out of the oven and cool. Demould onto a plate and cut into thick slices. Arrange the slices on a serving platter.
To make the tempering, heat oil in a small non-stick pan, add broken red chilli, asafoetida, mustard seeds, white sesame seeds and curry leaves and saute till fragrant. Pour the tempering over the slices and serve.