Handvo – Gujarati Savory Lentil Cake

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Last Updated on December 14, 2020 by Sandra

Savory Lentil Cake

Gujarat is a state located along India’s northwestern coast. You may not have heard of Gujarat before, but I am sure your have heard of one of its world famous citizens of yesteryear, Gandhi. Yes, Gandhi was a Gujarati.

Gujarati cuisine and culture has a lot of Persian influence due to the Parsi community. The Parsees are Zoroastrians of Iranian decent who fled to India somewhere between 936 A.D and 716 A.D to escape religious persecution in Iran. Except for the Parsees, Gujarati’s are primarily Vegetarian which leads to some uniquely delicious Vegetarian creations like Muthia & Fajetha. Here is another example of the ingenious Gujarati’s to develop a delicious use of vegetables and grains.

There are many variations to Handvo, depending what vegetables you choose to include. Common vegetables used are bottle gourd, cabbage and carrots, however, the varieties are endless. Here is my version of the Gujarati classic.

I had this as an evening snack with a glass of white wine and it was delicious. This also makes a wonderful savory tea time snack.

Handvo

Serves 9
Ingredients:

  • 1/2 cup medium grain brown rice
  • 1/4 cup yellow split peas
  • 1/4 cup split and hulled mung beans
  • 1/4 cup cup urad dal (split black lentils)
  • 1/2 cup carrots, grated
  • 1/2 cup chayote (aka as chow-chow, cho-cho or christophene), grated
  • 1/2 cup cauliflower, finely chopped
  • 1/2 cup yogurt
  • 2 tablespoons lemon juice
  • 3/4 teaspoon Eno fruit salt (or baking soda)
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground chile powder (cayenne pepper)
  • 2 green chiles, finely chopped
  • 1 teaspoon sugar
  • 1 teaspoon ginger paste
  • 1 1/4 teaspoon salt
  • 1 tablespoon mint leaves, finely chopped
  • 2 tablespoons oil
  • 1 sprig of curry leaves
  • a pinch of asoefetida
  • 2 teaspoons sesame seeds
  • 1 teaspoon mustard seed
  • 1/2 teaspoon cumin seed

Preheat oven to 350 F. Spray a square baking dish with non stick spray.
Soak the rice and lentils separately for 6 hours. To grind, add split peas and 1 table of water to a high powered blender or food processor and grind well. Add the mung beans and another tablespoon of water and grind well. Add the urad dal to the blender with another tablespoon of water and grind well. Finally, add the rice and 2 more tablespoons of water and grind well until you have a coarse paste.
Combine chayote, cauliflower and carrot and mix in a bowl. Place in microwave and cook on high for 3 minutes. Let cool for 2 minutes.
Add microwaved vegetables, green chiles, turmeric, chile powder, yogurt, sugar, ginger paste, lemon juice, mint leaves and salt to grinded paste. Stir to combine.
Heat oil in a skillet. Add cumin seed, mustard seed and sesame seeds. After they splutter, add asoefetida and curry leaves. Cook for 1 more minute.
Add fruit salt/baking soda to batter and mix until just combined. Transfer to baking dish. Top with contents of the skillet.
Put in oven. Bake for 40 minutes.

Serve with your favorite chutney.

Gujarat Handvo

This savory lentil cake is so unlike anything I’ve had before. With so many Vegetarians, Indian cuisine really knows how to come up with some versatile ideas.

Lentil Cake
 
 
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Handvo – Gujarati Savory Lentil Cake

There are many variations to Handvo, depending what vegetables you choose to include. I had this as an evening snack with a glass of white wine and it was delicious. This also makes a wonderful savory tea time snack.
Servings: 9
Calories: 91kcal

Ingredients

  • 1/2 cup medium grain brown rice
  • 1/4 cup yellow split peas
  • 1/4 cup split and hulled mung beans
  • 1/4 cup cup urad dal split black lentils
  • 1/2 cup carrots grated
  • 1/2 cup chayote aka as chow-chow, cho-cho or christophene, grated
  • 1/2 cup cauliflower finely chopped
  • 1/2 cup yogurt
  • 2 tablespoons lemon juice
  • 3/4 teaspoon Eno fruit salt or baking soda
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground chile powder cayenne pepper
  • 2 green chiles finely chopped
  • 1 teaspoon sugar
  • 1 teaspoon ginger paste
  • 1 1/4 teaspoon salt
  • 1 tablespoon mint leaves finely chopped
  • 2 tablespoons oil
  • 1 sprig of curry leaves
  • a pinch of asoefetida
  • 2 teaspoons sesame seeds
  • 1 teaspoon mustard seed
  • 1/2 teaspoon cumin seed

Instructions

  • Preheat oven to 350 F. Spray a square baking dish with non stick spray.
  • Soak the rice and lentils separately for 6 hours.
  • To grind, add split peas and 1 tablespoon of water to a high powered blender or food processor and grind well.
  • Add the mung beans and another tablespoon of water and grind well.
  • Add the urad dal to the blender with another tablespoon of water and grind well.
  • Finally, add the rice and 2 more tablespoons of water and grind well until you have a coarse paste.
  • Combine chayote, cauliflower and carrot and mix in a bowl.
  • Place in microwave and cook on high for 3 minutes. Let cool for 2 minutes.
  • Add microwaved vegetables, green chiles, turmeric, chile powder, yogurt, sugar, ginger paste, lemon juice, mint leaves and salt to grinded paste. Stir to combine.
  • Heat oil in a skillet.
  • Add cumin seed, mustard seed and sesame seeds. After they splutter, add asoefetida and curry leaves. Cook for 1 more minute.
  • Add fruit salt/baking soda to batter and mix until just combined.
  • Transfer to baking dish. Top with contents of the skillet.
  • Put in oven. Bake for 40 minutes.
  • Serve with your favorite chutney.

Nutrition

Calories: 91kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 372mg | Potassium: 211mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1242IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Daphne Bryson

    Good Afternoon Mireille, This Savoury Lentil Cake is really interesting. I have a lot of the ingredients, but I do not have asoefedida or chayote. If I missed these ingredients out of the dish, would it make a huge difference to the end result.
    Best Wishes to you.
    Daphne

    • [email protected]

      you can simply add more carrots to replace the chayote and asoefetida is used to mimic the flavor of onion and garlic which many Indian strict vegetarians don't use. so you can use a little onion and garlic instead.

  2. vaishali sabnani

    The handvo is the best of lentil cakes..the original rather the traditional one haste bottle gourd as the veggie,,,,but now people add all types of veggies..so this is more healthy and latest.

  3. Kalyani

    Been on my to-do list for long ! I even bought the ready made mix but yet to try this ! Yours looks perfect , yes Indian vegetarian spread truly is innovative ;-))

  4. Pavani N

    So we finally get to see the post for the picture we have been talking about backstage 🙂
    Handvo is one of the dishes that I've been planning to make for a long time. May be I can make it for next month's BM. Will try!!

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