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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


  • 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 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.


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
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