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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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 (5 ml) 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

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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 (30 ml) 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 (30 ml) 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.

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.