Perfect Handvo Gujarati Lentil Cake Indian Snacks Video

Some Gujaratis call this delicious tea-time snack Ondhwo. This recipe for Handvo is one I make from scratch, using whole, soaked lentils and rice. No packet mix or handvo flour necessary.

What is Handvo? The famous Gujarati snack

Some might say that Handvo is the more complex cousin of Dhokla. A cacophony of various textures and flavours from ground lentils, rice, spices, vegetables, seeds and nuts. On top of this, there’s a sour dimension courtesy of the fermentation the Handvo batter undergoes. Not only does all of this add multiple layers of interest to the dish, it also makes it lighter on the tummy (in comparison to other Indian snacks). In my Gujarati home, we will eat Handvo any time of the day. Breakfast, lunch, snack, dinner… midnight feast!

Where does Handvo come from?

This savoury preparation comes from Gujarati in western India. Eat it as a tea-time snack or include it as part of a thali. I love it for breakfast!

Why does it have so many different names?

We actually call this dish Ondhwo, since my family have roots in East Africa (Ondhwo or Ondhwa is the name many Gujaratis with ties to East Africa use for Handvo). Although each home will have their own method of preparation, aside from the name, there is no clear cut difference between Handvo and Ondhwo.

What are the different ways to make Handvo?

There are so many different ways to make this dish. Each home will have their own unique method of preparation and there are no right or wrong ways of doing things. Here are some of the most common variations:

Handvo with Handvo flour Handvo with whole lentils and rice Oven-baked Handvo Tawa Handvo (or in a frying pan) Handvo with vegetables Plain Handvo without vegetables Handvo with Idli batter Instant Handvo (no-ferment method using Eno or other leavening agents)

My take on the dish – Perfect Handvo (Gujarati Lentil Cake)

Some people prefer to use shop-bought Handvo flour, which is quicker than soaking whole lentils and rice. I would like to share with you my Handvo recipe without Handvo flour or packet mix because I’m aware it is not always possible to source depending on your location. For the Handvo batter, you will need a combination of Basmati rice, chana daal and toor daal.

How to make vegan Handvo

Simple substitute the yoghurt for a dairy free alternative such as coconut yoghurt or soy yoghurt.

The dark and flavoursome Handvo crust

I am infatuated with a dark, treacle brown crust atop my Handvo. It is the equivalent of a corner piece of brownie or lasagne! Those crispy edges carry so much flavour and texture. In my recipe, I do a double tempering and double bake. For the final tempering, the sesame, mustard and curry leaf oil bakes into the Handvo for the final 10 minutes, leaving behind the most delicious caramelised crust. If you prefer, you can do one tempering and carefully pour it over the batter before it goes into the oven. I’ll leave that choice to you.

What vegetables can I add to my Handvo?

This is such a fantastic raid-the-fridge recipe. You can use practically any vegetables you have to hand. Be sure to cut everything to similar sizes so they cook evenly. Squeeze the water from watery vegetables like Dudhi (bottlegourd), courgettes or carrots. To this recipe I add potatoes, carrots, courgette, onion, peas and sweetcorn. You could also add any of the following (the total weight of veg should be 400g-450g): French beans, broad beans, cabbage, cauliflower, asparagus, leek, swede, turnip, sweet potato, Methi (fenugreek leaves), green garlic. Peanuts are also a common addition to Handvo, but again like all the other vegetables, are optional.

More Indian snack recipes you might like

Dudhi na Muthiya Khandvi Khaman Patra Khichu

How to make Handvo without an oven (tawa/frying pan method)

Handvo needs to be cooked low and slow. If you’d like to make it in a frying pan, you’ll need to do it in two batches, since the mixture must be spread thinly. Temper the ingredients (for tempering two) in a large frying pan and pour HALF of the mixture directly into the frying pan. Cook covered over a low heat for 20 minutes per side. Repeat for the second half of the Handvo batter.

How to make Handvo without a packet mix

This all begins with a blend of lentils washed, soaked and ground. The process is similar to making traditional Dhokla or Dosa batter. The mix then needs to ferment. Add the veggies, spices and bake until golden. A final tempering finishes the handvo off beautifully.

How to make Handvo (Ondhwo): Step-by-step instructions

1. Soak the rice and lentils

3 hours soaking time. Both the rice and lentils should break when pressed between your fingers. Drain it well.

2. Grind the soaked rice and lentils

Use a blender with high power. The mixture should be smooth, creamy and white in colour. You may need to add around 100ml additional water but do not use more than this amount.

3. Add additional ingredients and ferment

Add yoghurt, semolina and fenugreek seeds. Use your hands; the warmth from them will help speed up fermentation. The fenugreek seeds will also help this! Cover and leave the batter in a warm place until it smells sour and begins to bubble slightly. This can take anywhere between 12 and 24 hours depending on how warm it is. Do not add any salt as this will slow the fermentation down.

4. Mix vegetables into the fermented handvo mix

Squeeze water from grated vegetables like carrots, bottlegourds and courgettes, since these contain a lot of excess moisture and can change the texture of the Handvo.

5. Add the first tempering

This helps to keep the Handvo moist and adds extra flavour.

6. Activate the batter

Do this when you’re ready to bake. Mix together the baking powder, bicarbonate of soda and chickpea flour. Whisk it in vigorously. It will double in volume and become light and airy. Immediately pour it into a greased baking tin. This step will make the Handvo much lighter and spongier.

7. Bake Handvo in the oven

Remember that Handvo must be cooked low and slow. 160°C/320°F for 90 minutes, or until a skewer inserted into the centre of the Handvo comes out clean. If you find the top is browning too much, cover the tin with a piece of foil.

8. Add the second tempering and bake again

Make the final sesame seed tempering and spoon it all over the baked Handvo (there’s no need to cool it). Return to a hot oven for around 10 minutes or until the top turns a deep brown colour.