By Akshara
March 10, 2026
Handvo is a traditional savoury cake from Gujarat made with fermented rice and lentil batter mixed with vegetables. The fermentation process gives the batter a slightly tangy flavour while also making the dish easier to digest. Bottle gourd is commonly added to keep the texture moist and soft inside while the outer layer develops a crispy crust. Handvo is often enjoyed as a breakfast, tea-time snack, or light meal with chutney.
1 cup rice ¼ cup chana dal ¼ cup toor dal 2 tbsp urad dal ½ cup yogurt 1 cup grated bottle gourd ½ cup grated carrot 1 tsp ginger chilli paste ½ tsp turmeric 1 tsp sugar Salt to taste For tempering 2 tbsp oil 1 tsp mustard seeds 1 tsp sesame seeds Curry leaves Pinch hing
Soak rice and lentils for about five to six hours and grind them with yogurt into a slightly coarse batter before allowing it to ferment overnight.
Mix grated bottle gourd, carrot, ginger chilli paste, turmeric, sugar and salt into the fermented batter.
Heat oil in a heavy pan and add mustard seeds, sesame seeds, curry leaves and hing to prepare the tempering.
Pour the batter into the pan and cook covered on low heat until the base becomes golden and crisp.
Flip carefully or cook until the inside is firm and fully cooked before slicing and serving.