Entree: India – Gujarat – Handvo (Savory Gujarati lentil and rice vegetable cake, baked or pan-cooked until crisp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 6 hrs

Total 6 hrs 50 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 cup rice, soaked 4–6 hours
- 1 cup chana dal (split chickpeas), soaked 4–6 hours
- 1/2 cup plain yogurt
- 2 cups grated bottle gourd (lauki), excess moisture squeezed out
- 1 small carrot, grated (about 1/2 cup)
- 2 green chilies, finely chopped
- 1 tsp grated fresh ginger
- 1 tsp salt, adjust to taste
- 1/2 tsp turmeric powder
- 1 tsp sugar (optional, helps fermentation)
- 1 tsp baking soda or 1 tsp fruit salt (use right before cooking)
- 2 tbsp (30 ml) oil for the batter
- For tempering:
  - 2 tbsp (30 ml) oil
  - 1 tsp mustard seeds
  - 1 tbsp sesame seeds
  - 8–10 curry leaves
  - Pinch of asafoetida (hing)
- 2 tbsp chopped fresh cilantro for garnish

Show original ingredient measurements

- 1 cup (200 g) rice, soaked 4–6 hours
- 1 cup (200 g) chana dal (split chickpeas), soaked 4–6 hours
- 1/2 cup (120 g) plain yogurt
- 2 cups (200 g) grated bottle gourd (lauki), excess moisture squeezed out
- 1 small carrot, grated (about 1/2 cup / 50 g)
- 2 green chilies, finely chopped
- 1 tsp (5 g) grated fresh ginger
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) sugar (optional, helps fermentation)
- 1 tsp (5 g) baking soda or 1 tsp fruit salt (use right before cooking)
- 2 tbsp (30 ml) oil for the batter
- For tempering:
  - 2 tbsp (30 ml) oil
  - 1 tsp (5 g) mustard seeds
  - 1 tbsp (9 g) sesame seeds
  - 8–10 curry leaves
  - Pinch of asafoetida (hing)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Drain the soaked rice and chana dal. Grind together with the yogurt and 1/4–1/2 cup (60–120 ml) water to a coarse batter (slightly grainy, like a thick pancake batter). Transfer to a bowl, cover, and let ferment 6–8 hours or overnight at room temperature.
2. After fermentation, stir in the grated bottle gourd, grated carrot, green chilies, ginger, turmeric, salt, sugar (if using), and 2 tbsp oil. If the batter is very thick, add up to 2–4 tbsp (30–60 ml) water to reach a thick pourable consistency.
3. Just before cooking, sprinkle the baking soda or fruit salt over the batter and fold gently to combine.
4. Heat 2 tbsp oil in a large nonstick skillet or ovenproof pan over medium heat. Add mustard seeds; when they pop, add sesame seeds, curry leaves, and a pinch of asafoetida. Pour the batter into the pan and spread evenly to about 3/4-inch (2 cm) thickness.
5. Cover and cook on low–medium heat for 10–12 minutes until the bottom is set and golden brown. Finish by either:
   - Baking: transfer the pan to a preheated 375°F (190°C) oven and bake 20–25 minutes until a crust forms and a skewer comes out clean.
   - Or stovetop: carefully flip the handvo using a plate and cook the other side covered for another 8–10 minutes until crisp.
6. Remove, garnish with chopped cilantro, cut into wedges, and serve warm.