Mixed Vegetable Handvo Recipe – Savory Rice & Lentil Cake
Cuisine: Gujarati
Course: Indian Breakfast
Diet: Vegetarian
Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Mixed Vegetable Handvo, a popular savory snack from Gujarat, combines the wholesome goodness of rice and lentils with a medley of shredded vegetables, offering a soft yet slightly crispy texture when cooked. This dish is packed with flavors, making it a delightful addition to your breakfast table or a perfect lunchbox option. The unique fermentation process gives the handvo its signature flavor and lightness, while the spices add a zing of taste. This recipe also includes a fragrant tempering that enhances the aroma and gives it a crispy, golden crust.
Let’s dive into this healthy, savory, and utterly delicious recipe that is a staple in many Gujarati households.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice (coarsely ground) | 1/2 cup |
| White Urad Dal (whole, coarsely ground) | 1/4 cup |
| Green Moong Dal (split, coarsely ground) | 1/4 cup |
| Chana Dal (Bengal gram dal, coarsely ground) | 1/4 cup |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Bottle gourd (lauki), shredded | 1 cup |
| Carrots (Gajjar), shredded | 1/2 cup |
| Onion, finely chopped | 1 |
| Enos fruit salt | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| Caster sugar | 1 teaspoon |
| Red chili powder | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Green chilies (ground to paste) | 2 large ones |
| Ginger garlic paste | 2 teaspoons |
| Salt | To taste |
| Sunflower oil | 2 teaspoons |
| Mustard seeds | 1 teaspoon |
| Curry leaves (broken) | 10 leaves |
| Dry red chilies (tore them and take out the seeds) | 3 |
| Black sesame seeds (extra for sprinkling) | 1/2 teaspoon |
| Sesame seeds (Til seeds, extra for sprinkling) | 1/2 teaspoon |
Instructions
-
Prepare the Batter:
- Begin by soaking the coarsely ground rice and lentils overnight in a bowl with yogurt (curd/dahi). If necessary, add warm water (1 tablespoon at a time) to ensure the batter reaches a thick consistency, similar to a thick pancake batter.
- Allow the batter to ferment for 10-12 hours or overnight. This fermentation process gives the handvo its light and airy texture.
-
Add Vegetables and Spices:
- Once the batter has fermented, in the morning, add the shredded bottle gourd (lauki), carrots, and finely chopped onions. Along with these, add lemon juice, caster sugar, red chili powder, turmeric powder, salt, and the green chili ginger garlic paste. Mix everything thoroughly so that all ingredients are evenly distributed.
-
Incorporate Enos Fruit Salt:
- Mix the Enos fruit salt with 1 tablespoon of water and let it dissolve. Add this mixture to the batter and stir gently to incorporate. The fruit salt helps the handvo rise and gives it a fluffy texture.
-
Prepare the Tempering (Tadka):
- Heat sunflower oil in a heavy-bottomed pan over low heat. Add mustard seeds and dry red chilies. Fry until the mustard seeds splutter and the red chilies darken slightly, releasing a smoky fragrance.
- Add sesame seeds and curry leaves to the pan. As the curry leaves crackle, remove the pan from the heat. Let the tempering cool slightly and then pour it into the prepared batter. Mix gently.
-
Cooking the Handvo:
- Grease a medium-sized non-stick pan with a little oil. Place the pan on medium heat and pour the batter into the pan. Use a spatula to spread the batter evenly.
- Sprinkle black sesame seeds and white sesame seeds on top for added texture and flavor.
- Cover the pan and reduce the heat to low. Let the handvo cook for about 10 minutes, allowing it to firm up and begin to leave the sides of the pan. You can check this by gently lifting the edges with a spatula.
- After 10 minutes, flip the handvo carefully and cook for another 5 minutes, ensuring both sides are golden brown and slightly crispy.
-
Cool and Serve:
- Once cooked, remove the handvo from the pan and let it cool for a few minutes. The handvo is now ready to be sliced and served.
- It pairs wonderfully with Dhaniya Pudina Chutney (Coriander Mint Chutney) or Lahsuni Pudina Chutney (Garlic Mint Chutney), both of which complement the savory flavor of the handvo beautifully.
Tips & Variations
-
Fermentation Tip: If you live in a cold climate or if it’s winter, you can place the batter in an oven with the light on, which creates a warm environment ideal for fermentation.
-
Vegetable Variations: You can add other shredded vegetables like spinach, peas, or zucchini to the batter for more variety and nutrition.
-
Spice Adjustments: For those who enjoy spicier foods, you can increase the amount of green chilies or red chili powder in the recipe to suit your taste.
-
Cooking Method: You can also bake the handvo in a preheated oven at 180°C (350°F) for about 30 minutes or until the top is golden and firm.
-
Vegan Option: If you’re looking for a vegan version, you can replace the yogurt with a dairy-free alternative like cashew yogurt or coconut yogurt.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 7 g |
| Carbohydrates | 30 g |
| Fiber | 4 g |
| Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 200 mg |
| Potassium | 350 mg |
| Vitamin A | 10% of RDA |
| Vitamin C | 15% of RDA |
Conclusion
This Mixed Vegetable Handvo is a vibrant, flavorful dish that offers a perfect balance of textures. The fermentation process enhances the flavor, while the vegetables bring in a fresh and nutritious element. Whether you’re looking to start your day with a savory breakfast or need a packed lunch, this dish is versatile, filling, and delicious. Make it for your family, or pack it in your kids’ lunchboxes for a nutritious, satisfying meal!
