Easy Handvo Recipe

Moist, veggie-packed, and easy to pull off. Learn how to make handvo at home. My version of this traditional Gujarati savoury cake is made with a blend of semolina and chickpea flour and loaded with cabbage, peas, onions, and cilantro. An all-time favourite, it's one healthy Indian recipe that we devour — and make on-repeat!

I've made three Indian savoury snacks this past week: chaat salad with corn, kala chaat salad and this Handvo, and gobbled them down like nobody's business. 

And this handvo recipe is no exception.

Plus, it's quick and easy to make because you don't need fermented batter.

What is it, you ask?

Handvo is a traditional Maharashtrian recipe. It's a type of savoury cakeTypically, it is made by mixing all-purpose flour/Maida the dough with grated bottle gourd or lauki, roasted split urad dal (black gram), and a moong dal mixture. The handvo batter can also be made with rice and lentils, which are fermented overnight. The handvo batter is then steam-cooked in a special handvo steamer or a regular pressure cooker.

The history of handvo dates back to the Mughal time where it was one of the signature dishes for royalty. The tradition of eating handvo still continues, especially during festivals and celebrations.

Actually, we enjoy it regularly. Though it isn't exactly the same as the traditional Gujarati handvo recipe, it is easier to make and embraces the tried-and-true flavours of handvo.

How to make it - with step by step instructions

I love this recipe because it's easy to make, healthy, and most of the preparation is in one mixing bowl. Your hands mix the ingredients, so no special equipment is required. Here's how to make handvo in the oven:

The beauty about this baked handvo is that it's easy to make, healthy, and most of the preparation is in one mixing bowl. Your hands mix the ingredients, so no special equipment is required. Here's how to make handvo in the oven:

1. 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 (Images 1-5).
2. Next, temper the whole spices and sesame seeds in hot oil until golden - Image 6
3. 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 (Image 7). Add the baking soda and ENO (fruit salt). Mix to combine.
4. Pour batter into a lined cake pan, using a flat spatula to spread evenly (Image 8).
5. Top with the remaining curry leaves and seeds and send them to bake for 50-60 minutes (Image 9).
6. Allow to cool before serving with your favorite chutney (Image 10)

What is handvo flour made of?

There are different versions of this recipe out there; it can be made using a blend of rice and various lentils. You can even buy ready-made handvo flour from specialist Indian grocery stores. I'm keeping things simple by using chickpea flour and semolina. I find this blend gives a beautiful texture to my vegetarian Indian savoury cake.

Chickpeas or garbanzo beans are an excellent source of dietary fiber, protein, folate, iron, copper, and phosphorus. Chickpeas also provide B vitamins, magnesium, phosphorus, and, especially, vitamin K.

In 9 out of 12 studies, lacto-ovo vegetarians and vegans had higher overall diet quality compared to nonvegetarians.

Research suggests that vegetarian diets are associated with better health outcomes compared to diets in which animal proteins are prevalent. However, more research is needed to control for known confounders when determining the relationship between eating habits and health.

Desi~licious top tips

• The batter – The best part about handvo is that perfect golden crust accompanied by a moist interior. That's why I use the specific ratio of semolina to chickpea flour. Like with any baking project, exact measurements are vital to ensure success.
• The vegetables – Dice the onions and scallions into very small chunks. If they're too tiny, you'll lose the texture. If too large, they'll be crunchy, and you'll end up with big chunks in your mouth. The same goes with the cabbage; slice thinly. 
• The cilantro: Choose as fresh as possible. This makes all the difference and exudes heaps of flavour.
• Tempering leaves and seeds in oil – Make sure the oil is nice and hot before adding the whole spices. Keep an eye not to burn these; otherwise, the recipe will end up tasting bitter. You want them to be golden.
• Mixing the ingredients: Ensure all the ingredients are nicely mixed before baking in the oven.
• The cake pan: Use a high-quality non-stick pan and always line with parchment paper. I use the oil residue from the pan to oil the sides of my cake pan. 
• Baking time: This will vary depending on your oven and can be from 50-60 minutes. Always check with a fork and make sure it comes out clean to indicate that your handvo is cooked.
• Cool it down: Although it's tempting to dive in and enjoy your creation, let it cool for at least 20 minutes before removing from the pan and serving.

How to serve

Put the kettle on and make a nice cup of masala chai while the handvo cools. Chai and handvo is a stellar combo! We also cherish sipping this Golden Milk Coffee Latte while biting into a big slice.

Variations to try 

You can experiment with the recipe by replacing carrots with mushrooms, or other vegetables of your choice. Be creative and play around with spices and flavors – use different spice combinations (like garam masala + dry ginger powder instead of cumin + coriander) or try different seasonings (paneer masala or chaat masala etc).

Nutritional highlights

For our family, this handvo recipe makes ten servings (slices). One slice provides:

Calories - 237 calories

Fat Daily Value (DV): 15%

Protein Daily Value (DV): 16%

Carbohydrates Daily Value (DV): 10%

This recipe is:

• Reduced in sodium (salt)
• Lower in fat
• A source of fibre
• A good source of iron

*Percent Daily Values are based on a 2000 calorie diet.

21-Day Reset Meal Plan

Hitting the reset button with three weeks of wholesome food.

• Delicious dietitian-approved plant forward recipes bursting with healthy ingredients
• Everything you need to enjoy nourishing meals and snacks
• Done-for-you meal plan complete with grocery list 
• Meal prep guide to make the most of your time in the kitchen & save money! 

More easy and healthy snack recipes you may like:

• Spicy BBQ Corn (Butta)
• Crispy Sweet Potato Wedges
• Tofu Chutney Recipe With Dill

What's your go-to snack to beat the afternoon slump? Have you homemade handvo before? Share in the comment section below!

If you try this recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can't wait to see your photos.

Want a FREE delicious offer?

Easy Handvo Recipe

Author Shahzadi Devje

4.8 from 5 votes

Print Pin

Moist, veggie-packed and easy to pull off. Learn how to make handvo at home. My version of this traditional Gujarati savoury cake is made with a blend of semolina and chickpea flour and loaded with cabbage, peas, onions and cilantro. An all-time favourite, it's one healthy Indian recipe that we devour — and make on-repeat!

Prep Time25 mins

Cook Time1 hr

Total Time1 hr 25 mins

Course: Breakfast, Side, Snack

Cuisine ethnic recipe, Indian, South Asian

Servings: 10 people

Ingredients

Handvo batter

• ▢ 1½ cup semolina
• ▢ ½ cup chickpea flour
• ▢ 2 cup yogurt 2% fat
• ▢ 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
• ▢ ½ tbsp sea salt
• ▢ 6 cloves garlic crushed
• ▢ ¼ 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
• Pour batter into a cake pan, using a flat spatula to spread evenly
• Top with the remaining curry leaves and seeds on send to bake for 50-60 minutes
• Bake in the oven for 50-60 mins at 350 F (180 C or gas mark 4). Always check with a fork and make sure it comes out clean — indicating your handvo is cooked through
• Let it cool for at least 20 minutes before removing from the pan and serving

Notes

• The batter – The best part about handvo is that perfect golden crust accompanied by a moist interior. That's why I use the specific ratio of semolina to chickpea flour. Like with any baking project, exact measurements are vital to assuring success.
• The vegetables – Dice the onions and scallions into very small chunks. If they're too tiny, you'll lose the texture. If too large, they'll be crunchy, and you'll end up with big chunks in your mouth. The same goes with the cabbage; slice thinly. 
• The cilantro: Choose as fresh as possible. This makes all the difference and exudes heaps of flavour.
• Tempering leaves and seeds in oil – Make sure the oil is nice and hot before adding the whole spices. Keep an eye not to burn these; otherwise the recipe will end up tasting bitter. You want them to be golden.
• Mixing the ingredients: Ensure all the ingredients are nicely mixted before baking in the oven.
• The cake pan: Use a high-quality non-stick pan and always line with parchment paper. I use the oil residue from the pan to oil the sides of my cake pan. 
• Baking time: This will vary depending on your oven and can be from 50-60 minutes. Always check with a fork and make sure it comes out clean to indicate that your handvo is cooked.
• Cool it down: Although it's tempting to dive in and enjoy your creation, let it cool for at least 20 minutes before removing from the pan and serving.

Nutrition Facts

Easy Handvo Recipe

Amount Per Serving

Calories 237 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g10%

Cholesterol 6mg2%

Sodium 577mg24%

Potassium 285mg8%

Carbohydrates 30g10%

Fiber 3g12%

Sugar 5g6%

Protein 8g16%

Vitamin A 311IU6%

Vitamin C 18mg22%

Calcium 92mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.

Shahzadi Devje

Shahzadi is an award-winning registered dietitian (RD) regulated by the College of Dietitians of Ontario and certified diabetes educator (CDE), approved by the Canadian Diabetes Educator Certification Board. A YouTuber and notorious foodie, she's dedicated to helping you end your cooking wars, transform your health, and be the best version of yourself! Shahzadi is an on-air nutrition expert for CTV Your Morning and a regular contributor for Global News and other national media outlets.