Handvo
A savoury fermented rice-and-mixed-lentil cake loaded with bottle gourd and carrots, cooked slow until a thick crust forms on top and bottom.
- Prep
- 480 min
- Cook
- 45 min
- Total
- 525 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 230 kcal
Equipment
- •Handvo pan or heavy kadai
- •Blender
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 8 g
- carbs
- 32 g
- fibre
- 5 g
- protein
- 9 g
- calories
- 230 kcal
Instructions
- 1
Soak the rice and lentils together for 4-5 hours. Blend them coarsely with curd (plain yogurt) into a thick batter.
- 2
Leave the batter to rest and ferment in a warm place overnight (8 hours).
- 3
Mix in the grated bottle gourd, carrot, ginger-chilli paste, turmeric and salt.
- 4
Heat 2 tbsp oil in a heavy pan and sizzle the mustard seeds, sesame seeds, and curry leaves. Stir half into the batter with eno.
- 5
Pour the batter evenly into the same oiled pan. Spoon the remaining sizzled spices (tadka) over the top.
- 6
Cover and cook on low heat for 20 minutes until golden and firm. Flip carefully, or bake at 180°C for 15-20 minutes until crusty.
- 7
Let it cool slightly. Cut into wedges and serve.
Chef's tips
A well-fermented batter gives the best texture and tang. Cooking gently on low heat creates a thick, golden crust.
Ingredient substitutions
- bottle gourd → grated cabbage or bitter gourd
Storage
Keeps refrigerated for 2 days.
Reheating
Reheat wedges in a pan or toaster for a crisp exterior.
Common mistakes to avoid
- •Cooking on high heat, which burns the outside crust before the inside sets.
Serving suggestions
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