Handvo is a traditional Gujarati savory cake, typically made from lentils, rice, and vegetables. While the authentic recipe involves soaking, grinding, fermenting, and steaming (a process that can take many hours or even overnight), the instant version has become a household favorite for busy mornings. Using semolina (suji), gram flour (besan), rice flour, yogurt, and vegetables, this version is quick, healthy, and equally delicious.
What makes this recipe special is the balance of nutrition and flavor. You get proteins from lentils (besan), carbs from semolina and rice flour, probiotics from yogurt, and essential vitamins from fresh vegetables. And then comes the final touch — a sizzling tempering of cumin, mustard, sesame, curry leaves, and asafetida (hing) — which elevates the taste and aroma to another level.
Ingredients
For the Batter:
½ cup semolina (suji/rava)
¼ cup gram flour (besan)
¼ cup rice flour
½ cup yogurt (curd, preferably slightly sour)
1 small cucumber, grated
1 small carrot, grated
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 green chilli, finely chopped (adjust to spice preference)
2 tablespoons fresh coriander, finely chopped
1 tablespoon ginger-garlic paste
Salt to taste
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
Water as required (to adjust consistency)
1 sachet Eno fruit salt (or ½ tsp baking soda + ½ tsp lemon juice as substitute)
For Tempering (Tadka):
2–3 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 tablespoon sesame seeds
8–10 fresh curry leaves
A pinch of asafetida (hing)
Step-by-Step Method
1. Prepare the Batter
In a mixing bowl, combine semolina, gram flour, rice flour, yogurt, and about ¼ cup water.
Whisk well to form a smooth, lump-free mixture. The batter should be medium consistency — not too thick, not too runny.
Add the grated cucumber, grated carrot, chopped onion, tomato, green chilli, coriander, and ginger-garlic paste. Mix until evenly combined.
Cover and let it rest for 5–10 minutes. This resting time allows the flours to absorb moisture and helps improve texture.
2. Season the Batter
After resting, add salt, turmeric powder, and red chilli powder. Mix again.
Just before cooking each handvo, take a portion of the batter (about 1 cup for one medium handvo), and mix in ¼ teaspoon Eno. Stir gently; don’t over-mix, or the air bubbles will collapse.
Tip: Adding Eno only to the portion you’re cooking ensures the batter stays airy and doesn’t lose its rising power while waiting.
3. Prepare the Tempering (Tadka)
Heat 2 tablespoons oil in a non-stick pan or heavy-bottomed pan on medium heat.
Add cumin seeds, mustard seeds, sesame seeds, hing, and curry leaves. Let them splutter and release their aroma.
Immediately pour the prepared batter into the pan, spreading it evenly like a thick pancake.
4. Cook the Handvo
Sprinkle some sesame seeds on top for extra crunch.
Cover the pan with a lid and cook on medium-low heat for 6–7 minutes, or until the base turns golden brown and crispy.
Flip carefully using a spatula. Drizzle a few drops of oil if needed.
Cook the other side uncovered for 3–4 minutes, until golden.
5. Serve
Remove from the pan and garnish with fresh coriander leaves.
Slice into wedges and serve hot with green chutney, tomato ketchup, or garlic chutney.
Serving Suggestions
With Chutneys: Handvo pairs beautifully with green coriander chutney, mint chutney, or spicy garlic chutney.
With Beverages: A cup of masala chai or buttermilk (chaas) makes it a complete Gujarati-style breakfast.
As a Light Meal: Serve alongside sambharo (Gujarati stir-fried vegetables) or pickle for extra flavor.
Lunchbox Idea: Pack slices of handvo with ketchup for kids — it stays soft even after cooling.
Tips & Tricks
Batter Consistency: Should be like thick pancake batter. Too thin will make handvo soggy; too thick won’t cook evenly.
Vegetable Variations: Add bottle gourd (lauki), spinach, or zucchini instead of cucumber and carrot.
Eno Substitute: If you don’t have Eno, use ½ tsp baking soda + ½ tsp lemon juice just before cooking.
Texture Tip: Cooking on medium-low ensures the handvo cooks evenly inside without burning the crust.
Make Ahead: You can prepare the batter (without eno) and refrigerate for 6–8 hours. Add eno only when ready to cook.
Variations
Traditional Handvo (Baked Version): Instead of cooking on a pan, bake the batter in a greased dish at 180°C for 25–30 minutes.
Mini Handvo (Appe Pan Style): Pour batter into a greased appe/paniyaram pan for bite-sized handvos.
Cheese Handvo: Add a layer of grated cheese on top before covering — melts into a gooey topping.
Protein Boost: Mix in some soaked and crushed moong dal or chopped spinach for extra nutrition.
Spicy Twist: Add chopped green garlic or fresh methi (fenugreek leaves) in winter for a rustic flavor.
Storage & Reheating
Refrigerator: Store leftover handvo slices in an airtight container for up to 2 days.
Freezer: Wrap in cling film and freeze for up to 1 month. Reheat in a pan or oven.
Reheating: Avoid microwaving, as it makes the handvo rubbery. Best reheated on a skillet with a touch of oil.
Cultural Note
Handvo is more than just food; it’s an emotion in Gujarati households. Traditionally, it is made by soaking rice and lentils overnight, fermenting with yogurt, and baking in large vessels. It’s a dish that brings families together, especially during festivals, monsoon mornings, or cozy winter evenings.
The instant version is a modern solution for today’s busy lifestyle, allowing people to enjoy the same authentic taste without hours of preparation. This makes it popular not only in Gujarat but across India and among the Indian diaspora worldwide.
Nutritional Information (per slice, approx. from 2 handvos)
Calories: ~160 kcal
Carbohydrates: 22g
Protein: 5g
Fat: 6g
Fiber: 3g
Rich in: Vitamin A (from carrots), Vitamin C (from tomatoes), Calcium (from yogurt & sesame), Iron (from besan)
Final Thoughts
This Instant Handvo in 15 minutes is proof that you don’t need long fermentations or fancy equipment to enjoy a traditional dish. It’s quick, healthy, flavorful, and adaptable to whatever veggies you have in the fridge.
The crunch of sesame seeds, the aroma of curry leaves, the soft, spongy interior, and the crisp golden crust — everything about handvo is comforting. It’s one of those recipes that once you master, becomes part of your weekly breakfast or snack routine.
So, the next time you’re looking for a wholesome, one-pan dish that’s ready in minutes, try this Instant Handvo — and serve it hot with chutney for the real Gujarati experience!