Instant Handvo in Just 15 Minutes!

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Description

Handvo is a traditional Gujarati savory cake made with rice, lentils, and vegetables, usually fermented overnight. But this instant version skips the long fermentation and is ready in just 15 minutes! It’s light, fluffy, nutritious, and flavored with spices and veggies. Perfect for a healthy breakfast, snack, or even a light dinner, this dish is a wholesome treat packed with protein and fiber.

Ingredients For Instant Handvo in Just 15 Minutes!

  • 1 cup semolina (sooji/rava)

  • ½ cup gram flour (besan)

  • ½ cup yogurt (curd, whisked)

  • ½ cup grated bottle gourd (lauki/doodhi) – or zucchini

  • 2 tbsp grated carrot (optional)

  • 1 tbsp ginger-green chili paste

  • ½ tsp turmeric powder

  • 1 tsp red chili powder

  • 1 tsp cumin-coriander powder

  • Salt to taste

  • 1 tsp sugar (optional, balances flavors)

  • 1 tsp lemon juice

  • 1 tsp eno fruit salt (or ½ tsp baking soda + 1 tsp lemon juice)

  • Water as required (to adjust batter consistency)

For Tempering:

  • 1 tbsp oil

  • ½ tsp mustard seeds

  • ½ tsp sesame seeds

  • Few curry leaves

  • 2 dry red chilies (optional)

 Instructions

  1. Prepare the Batter:

    • In a bowl, mix semolina, gram flour, yogurt, grated bottle gourd, carrot, ginger-chili paste, turmeric, chili powder, cumin-coriander powder, salt, sugar, and lemon juice.

    • Add water little by little to form a thick but pourable batter.

  2. Leavening:

    • Just before cooking, add eno fruit salt (or baking soda + lemon juice). Mix gently – batter will turn airy and rise.

  3. Cooking (Pan Method):

    • Heat 1 tbsp oil in a non-stick pan. Add mustard seeds, sesame seeds, curry leaves, and dry red chili – let it crackle.

    • Pour the batter immediately, spread evenly, cover with lid, and cook on low flame for 7–8 minutes until golden.

    • Flip carefully, cook the other side for 5–6 minutes until crisp and cooked through.

  4. Serve Hot:

    • Slice like a cake and serve warm with green chutney or ketchup.

 Notes

  • Always add eno/baking soda just before cooking, otherwise batter won’t rise well.

  • Bottle gourd keeps handvo soft and moist. If not available, use zucchini or grated cucumber.

  • Cook on low flame to ensure inside cooks well.

  • Can be made in an appe pan for bite-sized mini handvo.

Tips

  • Add spinach, peas, or corn for variety.

  • For extra crunch, sprinkle sesame seeds on top before covering.

  • To make it vegan, replace yogurt with vegan yogurt or lemon juice + water.

  • Leftovers can be stored in fridge, reheat by steaming or pan-frying.

 Servings

This recipe serves 3–4 people.

Nutritional Info (per serving, approx.)

  • Calories: 180 kcal

  • Protein: 6 g

  • Carbs: 28 g

  • Fiber: 4 g

  • Fat: 5 g

  • Sugar: 2 g

 Health Benefits

  • High Protein & Fiber: Gram flour and semolina provide protein and satiety.

  • Gut Friendly: Yogurt adds probiotics.

  • Low in Fat: Only a small amount of oil is used.

  • Packed with Veggies: Bottle gourd, carrots, and other veggies boost nutrition.

  • Diabetic Friendly: Balanced with complex carbs and protein.

Q/A

Q1: Can I bake this handvo instead of pan-cooking?
👉 Yes! Bake at 180°C (350°F) for 20–25 minutes in a greased tin, then broil for 2–3 minutes for a crispy top.

Q2: Can I skip bottle gourd?
👉 Yes, but it keeps the handvo soft. Replace with zucchini or carrots.

Q3: How do I know it’s cooked inside?
👉 Insert a toothpick – if it comes out clean, it’s done.

Q4: Can I prepare the batter in advance?
👉 You can prep everything except adding eno/baking soda. Add that only right before cooking.

Q5: What’s the best chutney to pair with it?
👉 Green coriander-mint chutney or tangy tamarind chutney pairs beautifully.

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