Baked Handvo or Savory Rice Lentil Cake is a Gujarat Special made with Lauki. Handvo is a classic dish from Gujarat. It’s more of a savory cake made with rice, lentils, and different vegetables. This can be served for breakfast or as a snack or for any meal.
Traditionally it was cooked in a Handvo pan, however, with modern times, there are so many ways to make the Handvo. Since I was doing this snack on both the blogs, I decided to use different vegetables and also the cooking method.
We are on the second day of Mandatory week, where all of us will be doing Handvo from Gujarat. Today’s recipe is going to be Baked Handvo with Lauki. I almost kept the batter the same for both the recipes, with mild changes.
I had referred some handful of sites for reference and came up with my own details for the final one. Handvo has been on my todo list for a long time. I was happy that I was finally striking this off my list.
This dish requires some planning as there is a soaking and fermentation involved and you got to soak the rice and lentils for at least 2 to 3 hours.
I planned this for our Saturday dinner and served it with Green Chutney. We are doing out BM#104 Sweets & Snacks, where its the mandatory week for all members and we are doing Gujarati Handvo. Check out another way of cooking Gujarati Handvo in Cooking 4 all Seasons.
Week 1 – Sweets (Indian Traditional Sweets)
Week 2 – Snacks from the same State (Andhra)
Week 3 – Snacks of our choice (Vada Varieties)
Week 4 – Mandatory Week
Day 1 is Andhra – Palli Pappu Chekkalu
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Step By Step Pictures to make Baked Handvo
Baked Handvo | How to make Savory Rice Lentil Cake
For the batter:
1 cup Rice
1/2 cup Toor Dal
1/4 cup Split Yellow Moong Dal
2 tbsp Chana Dal
2 tbsp Urad Dal
1/2 cup Curds / Sour Yogurt
Salt to taste
1 tsp Sugar
A Pinch Turmeric Powder
1 tbsp Green Chilli Paste
1 tbsp Ginger Paste
2 tsp Red Chilli Powder
1 cup Bottle gourd grated
1 tbsp Baking Soda
1 tsp Lemon Juice
2 tbsp Cooking Oil
A Pinch Asafoetida / Hing
1 tsp Mustard Seeds
Handful Curry Leaves
3 tbsp Sesame Seeds
1 tsp Ajwain / Carom Seeds
How to make Handvo
Wash and soak the rice with all the dals in enough water for 2 hours.
When ready to grind, drain the water and grind to a coarse paste by adding enough water to make a batter of medium thick consistency.
Transfer to a bowl, add curds and mix well. Let it ferment for at least 5 to 6 hrs or overnight.
When ready to make, add in all the spices, pastes and grated bottle gourd and baking soda. Mix well and pour this into a greased baking tray.
Preheat oven at 180° C.
In a nonstick pan, heat oil, temper with mustard seeds, ajwain, hing, curry leaves, and sesame seeds.
Pour this seasoning on the batter. Bake in preheated oven for 1 hour or till the crust is deep golden. It took me about 45 mins to get baked.
Cut into wedges and serve with green chutney.