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Learn how to bake moist Handvo cake in the oven at home with this easy-to-follow recipe! My version of this traditional Gujarati savoury cake is made with a healthy blend of semolina and chickpea flours, with thinly sliced cabbage, frozen peas, diced onion and yogurt folded into the cake batter. It’s a healthy cake recipe that we make on-repeat, and devour.
“A fabulous recipe! Love the use of vegetables in this savoury cake, really delicious!” ~Mia
Ah, the pursuit of healthy Indian recipes among my Desi health enthusiasts is quite the quest. Yet, amidst the quest for wellness, as a dietitian, I firmly believe there’s always space for culinary delights that bring joy and maintain that perfect balance in our diet.
Speaking of culinary adventures, this week has been a whirlwind of flavours! From the vibrant Chaat Salad with Corn to the tantalizing Kala Chaat Salad—I’ve been savouring them like there’s no tomorrow. And of course, the star of the show? The Handvo, stealing the spotlight.
And the best part? This recipe is a time-saver! No need for a fermented batter—quick and easy, just the way I like it. It’s a great shortcut to the authentic flavours of Handvo without the wait, fitting perfectly into hectic schedules.
Nutrition highlights
This savoury Indian cake is a nutritional powerhouse, offering a range of benefits to support your well-being.
- Protein-Packed: Chickpea flour brings a substantial protein punch to support muscle health.
- Vitamins and Minerals: A diverse mix of ingredients provides essential nutrients like iron and vitamin C for overall wellness.
- Fibre Goodness: To support gut health.
- Iron Boost: Contains iron to fuel your body’s energy needs.
What is it, you ask?
It’s not just any savoury cake—it’s a taste of tradition straight from Maharashtra.
Traditionally, a Handvo batter recipe includes a mix of all-purpose flour (maida), grated bottle gourd (lauki), roasted split urad dal (black gram), and a blend of moong dal. But here’s the secret: this batter isn’t rushed; it’s left to ferment overnight, letting those flavours mingle and deepen. And the cooking process? It’s an art, whether it’s in a specialized Handvo steamer or a regular pressure cooker.
Its history is fascinating, reaching back to the Mughal era when it delighted royalty. Today, it still graces our tables during special celebrations.
For me, it’s more than just a ceremonial dish; it’s a regular joy. While our version might differ a bit from the traditional Gujarati recipe, it’s a familiar taste that brings comfort and happiness every time.
What is handvo flour made of?
What makes up Handvo flour? Well, there’s no single answer—recipes vary. Traditionally, it involves a mix of rice and lentils, but you can find pre-made Handvo flour at Indian specialty stores. My go-to blend? Chickpea flour and semolina. This simple combination creates a delightful texture for my vegetarian Indian savoury cake.
How to make Handvo recipe in the oven
The beauty of this baked Handvo lies in its simplicity—it’s easy, healthy, and made mostly in one mixing bowl. No fancy equipment needed. Here’s how it’s done in the oven:
Combine ingredients:
Temper spices:
Blend the batter:
Prepare for baking:
Add toppings and bake:
Place the pan in a preheated oven at 350°F (180°C) and bake (middle shelf) for 1 hour and 10-15 minutes. To check for doneness, insert a fork into the center; if it comes out clean, your Handvo is ready.
Cool and serve:
Serve with chutney. I particularly love it with Avocado Cilantro Lime Dressing.
Tip for the newbie cook
- Perfect Batter – The magic of Handvo is in its golden crust and moist center. This recipe strikes the right balance by using a specific ratio of semolina to chickpea flour. Accurate measurements matter in baking to get that ideal texture.
- Fresh Cilantro – Go for the freshest cilantro you can find. It brings out heaps of flavour, making a real difference to the cake’s flavour.
How to serve this savoury Indian cake
When it’s time to serve this savoury Indian cake, here’s a tip: as the Handvo cools, brew a steaming cup of Masala Chai. Trust me, the pairing is stellar!
Creative variations to try
Give your Handvo a fresh twist! Swap carrots for mushrooms or any veggies that pique your interest—it’s your chance to experiment.
Why not explore new spice blends? Think garam masala with dry ginger powder or curry powder instead of the usual cumin and coriander.
And there’s more to explore! Consider trying different seasonings—perhaps the creamy indulgence of paneer masala or the zesty tang of chaat masala.
It’s all about crafting your signature Handvo.
Food safe storage
- Refrigeration: Once cooled completely, store the Handvo in an airtight container or wrap it tightly in a wrap. It stays fresh in the refrigerator for up to 3-4 days.
- Warming Instructions: To reheat, preheat your oven to 350°F (180°C). Place the Handvo slices on a baking sheet and cover loosely with foil to prevent excessive browning. Warm in the oven for about 10-15 minutes until heated through. Alternatively, you can microwave individual slices for about 30-45 seconds until warm.
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Excited to try this Handvo recipe with cabbage? Share your kitchen adventures by dropping a comment, rating the recipe, or snapping a pic for Instagram with #desiliciousrd. Can’t wait to feast my eyes on your culinary creations!
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Oven-Baked Handvo Recipe (Gujarati Savoury Cake)
Video
Ingredients
Handvo batter
- 1½ cup semolina
- ½ cup chickpea flour
- 2 cup yogurt, 2% fat, Are fermented foods good for gut health?
- 3 cup cabbage, green, washed and thinly sliced
- ⅔ cup peas, frozen
- 1 onion, large, diced in very small chunks
- 5 scallions, finely chopped
- 1 cup cilantro, washed, finely chopped
- 2 green chilies, optional – you can add more or less
- 2 tsp sea salt
- 6 cloves garlic, crushed
- 1 tsp turmeric powder
- 3 tbsp lemon juice, approximately juice of 1 lemon
- ½ tbsp baking soda
- 1 tsp ENO, fruit salt
Tempering of seed and curry leaves
- ⅓ cup olive oil
- 1 tbsp dried curry leaves
- 1 tsp mustard seeds
- 2 tsp sesame seeds
Instructions
- Preheat the oven to 350 F (180 C or gas mark 4)
- In a large mixing bowl, add semolina, chickpea flour, yogurt, cabbage, peas, onion, scallions, coriander leaves, chillies, salt, garlic, turmeric, and lemon juice and mix well.
- Heat the oil in a small pan and fry the curry leaves, mustard and seasme seeds until golden.
- Pour the oil and add it to the semolina-vegetables batter, along with half of the tempered curry leaves and seeds. Mix well. Save the remaining leaves and seeds for the topping.
- Add the baking soda and ENO (fruit salt) to the batter. Mix to combine and pour into cake pan, flatten with a spatula, add the remaining curry leaves and seeds and send to bake immediately.
- Bake in the oven for 1 hour and 10-15 minutes (middle shelf). Always check with a fork and make sure it comes out clean — indicating the handvo is cooked through
- Let it cool for at least 30-40 minutes in the cake pan before removing and serving.
Notes
Tip for the Newbie Cook
- Perfect Batter – The magic of Handvo is in its golden crust and moist center. This recipe strikes the right balance by using a specific ratio of semolina to chickpea flour. Accurate measurements matter in baking to get that ideal texture.
- Fresh Cilantro – Go for the freshest cilantro you can find. It brings out heaps of flavour, making a real difference to the cake’s flavour.
Creative Variations to Try
- Give your Handvo a fresh twist! Swap carrots for mushrooms or any veggies that pique your interest—it’s your chance to experiment.
- Why not explore new spice blends? Think garam masala with dry ginger powder or curry powder instead of the usual cumin and coriander.
- And there’s more to explore! Consider trying different seasonings—perhaps the creamy indulgence of paneer masala or the zesty tang of chaat masala.
Food Safe Storage
- Refrigeration: Once cooled completely, store the Handvo in an airtight container or wrap it tightly in a wrap. It stays fresh in the refrigerator for up to 3-4 days.
- Warming Instructions: To reheat, preheat your oven to 350°F (180°C). Place the Handvo slices on a baking sheet and cover loosely with foil to prevent excessive browning. Warm in the oven for about 10-15 minutes until heated through. Alternatively, you can microwave individual slices for about 30-45 seconds until warm.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
Can you use fine semolina
Thanks for the lovely video. I tried your recipe and the middle part
did not cook. Where did I go wrong?
Hi Jasmin, it could be a number of things – like any cake, I would advise you to check the middle by using a pick or fork and continuing to bake it until done. Factors that affect cooking are different oven brands, containers used for baking and accuracy in measuring the ingredients. Even things like your yogurt being too runny. Hope this helps and let me know how you go.
This looks like a recipe I’d like to try! Could you make the video available? Thanks!
Hi Alim, thanks for asking; the video can be found in the recipe card (right at the bottom of the page). Hope this helps, and let me know how you go. Best, Shahzadi
Ah yes! Thanks for your reply. I was seeing the page correctly, but my browser wasn’t. The video showed up when I used a different browser.
Wonderful, thanks and enjoy the recipe 🙂
Thanks!! I made it its delicious!! Everyone loved it!!!
What a delight to hear this, Preet! I appreciate the feedback so much 🙂
Hi there, fruit salt mean ENO?
What temperature do you bake it?
Look delicious
Hi Preer, thanks for reaching out! Temp is in the recipe card in the instructions (350 F). yes, ENO 🙂
Hi I tried and it was lovely
Hi Azra, that’s amazing to hear! Thanks for sharing your feedback, I appreciate it! Warmly, Shahzadi
Hello. I would love to try out this recipe. What size pan would I need? 9 inch?
Yes, that’s exactly what I used. Enjoy 🙂
Yes, that’s exactly what I used 🙂
Hi can I just use chickpea flour and cornmeal and also what can I substitute for eno?
hello, thanks for asking. I have not tried this with cornmeal but it could work. I don’t have a substitute for eno, however baking soda with lemon should do the trick 🙂
Can you let me know if you use coarse semolina or fine semolina? Thank you
Hello, I use coarse semolina. Enjoy!
A fabulous recipe! Love the use of vegetables in this savory cake, really delicious!
thanks, Miya! So glad you enjoyed this one! It’s one of our faves!
am so delighted to hear that! Enjoy 🙂