Handvo Recipe | Mixed Dal Handvo | How To Make Gujarati Handvo

handvo recipe

Handvo Recipe: A healthy and delicious mixed lentil vegetable cake recipe from popular Gujarati cuisine It is typically made by combining lauki or bottle gourd with mixed lentil dough and baking it until it has a cake-like texture. For breakfast and snacks, it is typically served with a spicy green chutney.

Gujarati cuisine has a plethora of colourful recipes that can be enjoyed for breakfast and dinner. In general, it is made with besan or a combination of lentils. Vegetable-based handvo recipe is one such healthy and popular baked recipe similar to cake recipe.

The handvo recipe is the healthiest. Essentially, the recipe is high in nutrients, especially a protein-packed filling spicy bread. The texture and appearance are very similar to any popular cake recipe, but it must provide far more benefits. The savoury handvo cake can be served on its own, but it is best with a spicy green chutney. You can also serve it with a combination of green chutney and imli chutney.

The gujarati handvo recipe can be intimidating, especially for beginners, so I’m going to share some tips and suggestions for it. First and foremost, lauki or bottle gourd is commonly added to this vegetable and lentil-based cake. However, this is optional, and you can use any type of vegetable you want, such as pumpkin or sweet potato. Second, I used eno fruit salt to speed up the fermentation, but baking soda can also be used as an alternative. Also, grind the lentils to a thick batter using less water while grinding. Finally, while the recipe is typically served for breakfast, it is easily adapted for evening tea time snacks. Serve with green chutney, tomato ketchup, and/or imli chutney as desired.

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handvo recipe

Handvo Recipe

Handvo is a traditional Gujarati one-pot dish made with rice, lentils, mixed vegetables, and aromatic Indian spices. It's both delicious and nutritious. With a cup of tea, serve it with green chutney or pickle.
Prep Time 15 mins
Cook Time 30 mins
Total Time 4 hrs 45 mins
Course Breakfast, Snack
Cuisine gujrati
Servings 1 cake


Handvo Batter :

  • 1 cup  rice
  • 1/2 cup  chana dal
  • 1/4 cup  toor dal
  • 2 tbsp  urad dal
  • 1/2 cup  curd / yogurt
  • 1 cup  bottle gourd / lauki  (grated)
  • 1/2 cup  cabbage  (grated)
  • 1/4 cup carrot (grated)
  • 3 tbsp  coriander (finely chopped)
  • 1/2  tsp  ginger paste
  • 1  green chilli  (finely chopped)
  • 1/2 tsp  sugar
  • 1/4 tsp  kashmiri red chilli powder
  • 1/4 tsp  turmeric / haldi
  • 2 tsp  oil
  • 3/4 tsp  salt
  • 1 tsp  eno / fruit salt

For Tempering:

  • 3 tsp  oil
  • 3/4 tsp  mustard
  • 1/2 tsp  cumin / jeera
  • 1 tsp sesame / til
  • few curry leaves
  • pinch  hing / asafoetida


  • First, soak 1 cup rice, 1/2 cup chana dal, 1/4 cup toor dal, and 2 tbsp urad dal for 3-4 hours in a large bowl.
  • Drain the water and place it in a blender.
  • add ½ cup curd and blend to a smooth but slightly coarse paste
  • Pour the batter into a mixing bowl. If you do not want to use eno fruit salt, cover and leave to ferment overnight.
  • 1 cup grated bottle gourd, 1/2 cup grated cabbage, 1/4 cup grated carrot, and 3 tablespoons coriander You can add any vegetables you want.
  • 1/2 teaspoon ginger paste, 1 green chilli, 1/2 teaspoon sugar, 1/4 teaspoon chilli powder, 1/4 teaspoon turmeric, 2 teaspoon oil, and 3/4 teaspoon salt
  • Mix thoroughly, making sure the batter is slightly thick, like idli batter.
  • Now, gently fold in 1 tsp eno / fruit salt. If you don't want to use eno fruit salt / soda, you can substitute 1/4 tsp baking soda or ferment overnight.

In The Oven, Bake Handvo:

  • Pour the batter into the round cake pan (dia: 7 inch, height: 4 inch). To avoid sticking, grease the mould with oil and line the bottom of the tray with butter paper.
  • Heat 3 tsp oil in a small saucepan to prepare the tempering.
  • Once the oil is hot, add 3/4 teaspoon mustard, 1/2 teaspoon cumin, 1 teaspoon sesame, a few curry leaves, and a pinch of hing.
  • Allow to sputter before pouring the tempering over the handvo batter.
  • Place the handvo tin in a preheated oven and bake for 30 minutes at 180 degrees Celsius.
  • Bake until a toothpick inserted into the centre comes out clean and a crisp top layer has formed.
  • Finally, serve the Gujarati handvo (vegetable lentil cake) with green chutney.

Handvo On The Tawa:

  • To begin, heat a pan with 3 tsp oil.
  • Once the oil is hot, add 1/2 teaspoon mustard, 1/2 teaspoon cumin, 1 teaspoon sesame, a few curry leaves, and a pinch of hing.
  • Tempering should be sautéed and sputtering. Also, evenly distribute the tempering over the tawa.
  •  1½ cup handvo batter, evenly distributed
  • Cover and cook for 5 minutes, or until the top layer is dry.
  • Gently turn the pan over to ensure that the bottom layer has crisped up.
  • Cover and continue to cook for another 5 minutes, or until the handvo are completely cooked.
  • Finally, serve the Gujarati handvo (vegetable lentil cake) with green chutney.
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  • First, make a thick batter because the batter becomes watery when the vegetables are added.
  • Also, for a more robust flavour, add fenugreek leaves to the handvo.
  • In order to avoid adding eno / baking soda, ferment the batter overnight after grinding.
  • Additionally, just before baking, add eno / baking soda. Otherwise, the handvo will be hard.
  • Finally, when preparing gujarati handvo on tawa, prepare it slightly thinner than when baking in the oven.


What is the composition of Handvo flour?

This flour is made from rice and various lentils. The traditional method of making this flour is to first wash and sun-dry the lentils for a few days before grinding them into flour.

What else can Handvo batter be used for?

You can also use a combination of rice and oats or poha. Simply soak with the rice. Spinach– Along with other vegetables, you can add cleaned and chopped spinach leaves to the batter. If bottle gourd or lauki are not available, you can substitute grated zucchini in the handvo batter.

What material is Handvo made of?

Handvo is a savoury baked snack made of mixed lentils and rice.

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