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.

An angled view of a golden-yellow handvo placed on a cake stand against a backdrop of plants.

“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 which, let me share my love affair with the Persian Love Cake—it’s like a flavourful dance of roses and cardamom lingering in my thoughts.

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:

A hand holds a small ramekin, pouring lemon juice into a bowl filled with chopped scallions.
Step 1: In a large mixing bowl, add semolina, chickpea flour, yogurt, finely diced cabbage, peas, onions, scallions, coriander leaves, chopped chillies, salt, minced garlic, turmeric, and lemon juice.
A hand holds a wooden utensil, stirring a mixture of cabbage, peas, and yogurt in a bowl.
Mix thoroughly for an even distribution of ingredients. Remember to keep onions and scallions medium-sized for texture. And thinly slice the cabbage.

Temper spices:

A pan of oil, seeds and curry leaves.
Step 2: Heat oil until hot in a pan. Add mustard seeds, cumin seeds, fenugreek seeds, and sesame seeds. Temper until golden, ensuring the oil is hot but not smoking to prevent bitterness.

Blend the batter:

A hand pouring a white powder into a mixture of vegetables and yogurt.
Step 3: Pour the fragrant oil mixture into the semolina-vegetable batter. Add half of the tempered curry leaves and seeds. Stir well, reserving the rest for topping. Sprinkle in baking soda and ENO (fruit salt), ensuring thorough mixing to activate the leavening agents.

Prepare for baking:

Small portion of a thick vegetable-yogurt mixture placed in a lined cake pan.
Step 4: Transfer the batter to a lined cake pan. Use a quality non-stick pan and line it with parchment paper for easy removal. Utilize leftover oil from the pan to oil the sides of the cake pan.
Using a spatula, hand flattens the vegetable-yogurt semolina mixture.
Spread the mixture evenly with a flat spatula.

Add toppings and bake:

Hand uses a spoon to drizzle an oily seeded mixture onto the vegetable-semolina-yogurt mixture.
Step 5: Sprinkle the reserved curry leaves and seeds evenly on top of the batter.
Hand uses a spoon to spread an oily seeded mixture onto the vegetable-semolina-yogurt mixture.
Use the back of a spoon to spread the seeds over the top.

Place the pan in a preheated oven set to 350°F (180°C) and bake for 50-60 minutes. Check for doneness by inserting a fork—when it comes out clean, your Handvo is done.

Cool and serve:

Hand holds a cake pan with backed handvo topped with seeds.
Step 6: Let the Handvo cool for at least 20 minutes. Carefully loosen the edges of the Handvo from the pan using a spatula.
Hand peels off parchment paper off a baked handvo (vegetable cake).
Remove from the pan and peel off the parchment paper.

Serve with chutney. I particularly love it with Avocado Cilantro Lime Dressing.

An angled view of a golden-yellow handvo placed on a cake stand against a backdrop of green leaves.

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.
Side view of a golden-yellow handvo cake with a missing slice.

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!

And if you’re up for a unique flavour experience, try enjoying it alongside my Turmeric Golden Milk Coffee Latte or Chai Spiced Apple Cider. The creamy latte or spiced cider complements the savoury flavours of Handvo, resulting in a delightful fusion that’s simply irresistible.

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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Side view of a yellow cake topped with seeds and leaves and lemon slices.

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!

Desi~liciously Yours, Shahzadi

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An angled view of a golden-yellow handvo placed on a cake stand against a backdrop of green leaves.
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Get the Recipe:

Oven-Baked Handvo Recipe (Gujarati Savoury Cake)

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 10 people
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.

Video

Ingredients
 

Handvo batter

  • 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
  • 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

  • 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

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:

Calories: 237kcal (12%)Carbohydrates: 30g (10%)Protein: 8g (16%)Fat: 10g (15%)Saturated Fat: 2g (10%)Cholesterol: 6mg (2%)Sodium: 577mg (24%)Potassium: 285mg (8%)Fiber: 3g (12%)Sugar: 5g (6%)Vitamin A: 311IU (6%)Vitamin C: 18mg (22%)Calcium: 92mg (9%)Iron: 2mg (11%)

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.

Cuisine: ethnic recipe, Indian, South Asian
Course: Breakfast, Side, Snack
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.