Vegetable Handvo
Handvo is a savory, spiced vegetable cake from Gujarat, India, traditionally made with a fermented batter of rice and lentils. This recipe uses readily available flours and vegetables for a quicker, yet authentic-tasting, vegan snack or light meal.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten, mustard, and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
batter
- 0.75 cuprice flour
- 0.5 cupchickpea flour
- 0.25 cupsemolina
- 0.5 cupdairy-free yogurt
- 10 gginger, grated
- 1 pcsgreen chili, finely chopped
- 0.5 tspturmeric powder
- 0.25 tspasafoetida
- 1 tspsugar
- 1 tspsalt
- 0.75 cupwater
vegetables
- 0.5 cupbottle gourd, grated
- 0.25 cupcarrot, grated
- 0.25 cupspinach, finely chopped
leavening
- 0.5 tspbaking soda
- 1 tbsplemon juice
tempering
- 2 tbspvegetable oil
- 1 tspmustard seed
- 1 tspsesame seed
- 8 pcscurry leaf
Equipment
grater · baking pan · small pan · whisk · oven · large mixing bowl
The method
Step by step
- 1
In a large mixing bowl, combine the rice flour, chickpea flour, and semolina.
About 1 min
- 2
Add the dairy-free yogurt, grated ginger, chopped green chili, turmeric powder, asafoetida, sugar, and salt to the flour mixture.
About 2 min
- 3
Gradually add water, mixing well to form a thick, smooth batter without lumps.
About 3 min
Cook’s note: The batter should be thick enough to coat the back of a spoon.
- 4
Stir in the grated bottle gourd, grated carrot, and chopped spinach into the batter.
About 2 min
- 5
Cover the bowl and let the batter rest for at least 30 minutes, or up to 2 hours, at room temperature.
About 30 min
Cook’s note: This resting period allows the semolina to soften and the flavors to meld.
- 6
Preheat your oven to 180°C (350°F).
About 10 min
- 7
Grease a 20cm (8-inch) round baking pan or an equivalent-sized rectangular pan.
About 1 min
- 8
Just before baking, add the baking soda and lemon juice to the batter.
About 1 min
Cook’s note: The lemon juice activates the baking soda, creating air bubbles for a fluffy texture.
- 9
Mix gently until just combined; do not overmix.
About 1 min
- 10
Pour the batter into the prepared baking pan and spread evenly.
About 1 min
- 11
For the tempering, heat the vegetable oil in a small pan over medium heat.
About 2 min
- 12
Add the mustard seeds and let them splutter.
About 1 min
- 13
Stir in the sesame seeds and curry leaves and cook for about 30 seconds until fragrant.
About 1 min
- 14
Pour the hot tempering mixture evenly over the top of the handvo batter in the baking pan.
About 1 min
Cook’s note: This creates a delicious, crispy crust.
- 15
Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
About 45 min
Cook’s note: Baking time may vary depending on your oven and pan size.
- 16
Remove from the oven and let it cool in the pan for 10-15 minutes before slicing.
About 15 min
Cook’s note: Cooling helps the handvo set and makes it easier to cut.
- 17
Slice into squares or wedges and serve warm with green chutney or ketchup.
Keep it good
Store leftover handvo in an airtight container in the refrigerator.
Reheat slices in a microwave or a pan until warmed through.
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