Handvo is a traditional Gujarati tea-time snack. It is a spiced savoury cake made with a fermented rice and lentil batter. Known in Kathiyawad as ondhwo.

Whole round handvo on a round wooden board.

Warm handvo and masala chai made with Gujarati chai masala is a match made in heaven!

As a child, I always looked forward to the day handvo was made — the unmistakeable smell of it baking in the oven always took over the whole house! I’d be waiting at least a couple of days too, since making handvo is a slow process — the prep starts well in advance and takes its sweet time.

The preparation takes some effort but the overall recipe is relatively easy. First, the rice and lentils need to be soaked overnight, then ground the next day to create a batter. This batter is left to ferment for another night until risen almost double in size.

The batter is then flavoured with spices, topped with a tempering and baked until spongy.

We tend to add in grated bottle gourd which keeps the handvo moist. Some even add in mixed vegetables however it is worth noting that authentic Gujarati handvo does not contain mixed vegetables.

Struggling to ferment batter during colder months? Try this Instant Pot Handvo Batter approach for consistent results.

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Handvo flour mix

Rice - short grain rice works better than basmati rice.
Mixed dal (toor and chana dal)
Jowar, green moong dal and urad dal (optional)
Sour yogurt - use low fat yogurt
Salt to taste

You can also purchase handvo no lot from Indian grocery stores and this can save you time and effort.

Spices and vegetables

Dudhi - (grated bottle gourd). Optionally use courgette (zucchini). You could also add grated carrots.
Fresh methi (optional)
Methi achar masala (optional but highly recommend for unique flavour)
Red chilli powder, turmeric and ground cumin coriander powder
Ginger and green chillies crushed
Lemon juice
Sugar
Fresh coriander leaves
Soda bi carb or Eno

Vaghar (tempering)

Oil
Mustard seeds and cumin seeds
Hing
Sesame seeds
Curry leaves
Cinnamon bark and whole clove

Four cut slices of gujarati handvo on a serving board.

Tips

Traditional Handvo uses a mixture of rice and lentils (toor dal, chana dal, urad dal). Soak for at least 6 hours, then grind coarsely for texture.
Ferment the batter overnight for authentic, tangy flavour.
Add moisture-rich vegetables such as grated bottle gourd.
Use oil generously in the tempering for better flavour and the perfect handvo crust.
Do not overfill your tin with handvo batter as it will burn outside and remain undercooked in the centre.
I have used an angel cake tin (fluted cake tin) to allow better heat circulation to the middle of the handvo. This ensures even cooking throughout. However, a square tin works fine too.
Bake on low heat to prevent burning.
To check the handvo is baked, skewer with a toothpick in the centre which should come out clean.
Let it rest for a few minutes after baking before cutting to help it set.

Storage

Handvo should be stored in an airtight container as soon as it cools and kept refrigerated for up to 2 days. Handvo quickly dries out so I recommend eating it on the day it is made. Reheat in the microwave until warm or in the oven on low heat. If it has dried out, gently sprinkle over some water to revive it.

You can freeze handvo for 3 months. First slice the handvo then store in a freezer safe container. Allow to defrost at room temperature then reheat before serving.

A closeup image of a slice of handvo recipe.

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