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Best Easy Handvo Recipe

Name: Best Easy Handvo Recipe
Total time: 60 min
Yield: 150 g
Ingredients: rice 1.25 cups; split yellow moong dal 0.5 cups; chana dal 0.25 cups; bottle gourd, grated 1.5 cups; plain yogurt 0.5 cups; baking soda 0.5 tsp; oil 2 tbsp; mustard seeds 1 tsp; cumin seeds 1 tsp; curry leaves 10 pieces; hing (asafoetida) 0.25 tsp; turmeric powder 0.5 tsp; green chili, finely chopped 2 pieces; ginger, grated 1 tbsp; sugar 1 tsp; salt 1.5 tsp

Handvo is a traditional Indian dish with authentic regional flavors and aromatic spicing. This beloved preparation is a family favorite that showcases the incredible diversity of Indian cuisine.

Cook 60 min Difficulty NORMAL 230 kcal

#vegetarian #diabetic friendly #mediterranean

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Ingredients

Main ingredients

rice 1.25 cups
split yellow moong dal 0.5 cups
chana dal 0.25 cups
bottle gourd, grated 1.5 cups
plain yogurt 0.5 cups
baking soda 0.5 tsp
oil 2 tbsp

Seasonings/Sauce

mustard seeds 1 tsp
cumin seeds 1 tsp
curry leaves 10 pieces
hing (asafoetida) 0.25 tsp
turmeric powder 0.5 tsp
green chili, finely chopped 2 pieces
ginger, grated 1 tbsp
sugar 1 tsp
salt 1.5 tsp

Nutrition summary

Carbohydrates 34 g 59%

Protein 7 g 12%

Fat 6 g 29%

Serving size 150g

Cooking steps

1

Combine rice, moong dal, and chana dal; rinse thoroughly and soak in water for 6 hours, then drain.
2

Grind the soaked grains with yogurt to form a thick, slightly coarse batter. Let the batter ferment, covered, in a warm place for 8 hours or overnight.
3

Mix grated bottle gourd, green chili, ginger, turmeric powder, sugar, and salt into the fermented batter.
4

Dissolve baking soda in 2 teaspoons of water; stir into the batter just before steaming or baking.
5

Heat 2 tbsp oil in a small pan; add mustard seeds, cumin seeds, curry leaves, and asafoetida. Allow to splutter and pour the tempering over the batter, mixing lightly.
6

Transfer the batter to a greased 9-inch baking pan. For crusty edges, drizzle a little oil around the sides. Bake at 350°F (175°C) for 40-45 minutes until golden and set, or steam for 30-35 minutes if preferred.
7

Cool for 10 minutes, then cut the Handvo into squares. Serve warm.

Personalized Q&A

Q. What's the key ingredient in this Handvo recipe?

The key ingredients in this Best Easy Handvo Recipe are the combination of rice and lentils (split yellow moong dal and chana dal), which create the characteristic texture and taste of traditional Handvo. Grated bottle gourd is also essential for moisture, softness, and authentic flavor.

Q. Which seasoning gives Handvo its distinctive aroma?

Mustard seeds, cumin seeds, curry leaves, and a pinch of asafoetida are tempered in hot oil and added to the batter. This spice tempering is what gives Handvo its signature aroma and authentic flavor, making it a standout among savory Indian cakes.

Q. How do I avoid a dense or undercooked Handvo center?

To ensure Handvo cooks evenly, use a preheated oven at 350°F, and don't overfill the pan—about 1 to 1.5 inches thick is ideal. Letting the batter ferment well and baking until the top is golden ensures the center is cooked through with a light, crumbly texture.

Q. What are the calories and nutrition highlights per serving?

Each 150g serving of Handvo delivers about 230 kcal, with approximately 34g carbohydrates, 7g protein, and 6g fat. Carbohydrates make up about 59% of the calories, protein 12%, and fat 29%, making it a balanced, wholesome dish.

Q. Can Handvo be considered diabetic- or vegetarian-friendly?

Absolutely. This recipe is fully vegetarian with no meat, poultry, or seafood. Each serving contains 34g carbs and 230 kcal, fitting the 'diabetic friendly' criteria for light main meals when portioned sensibly and enjoyed with non-starchy sides.

Best Easy Handvo Recipe

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