Originally cooked on charcoal fire, Handvo bursting with flavours is an irresistible savoury cake.

Preparation Method

      For the Handvo Flour
    1. Sieve and clean the dais. Mix them together. In a mixer, dry grind to coarse flour. Keep aside.
      For the Handvo Batter
    1. To the handvo flour, add the grated and squeezed bottle gourd, peas, corn, chillie paste, turmeric powder, curds and water. Cover.
    2. Allow the batter to ferment for 6 hours in a warm place.
    3. Add salt, eno and lemon juice to the batter. Stir rapidly. Add the tempering.
      For the Tempering
    1. On a low flame, in a small pan, heat oil. Add mustard seeds. As they crackle, add asafoetida, red chilies, cloves, cinnamons and bay leaves.
    2. Pour the tempering over the batter. Mix well.
      To Proceed
    1. Spread and level the batter into the ready greased tray. Sprinkle sesame seeds over it.
    2. Pre-heat the oven at 450° F. Bake till the crust is hard and dark brown in colour.
    3. Serve hot with chunda or sweet pickle or green chutney or tomato ketchup.
      Handvo Cooked Without an Oven
    1. Pour the prepared batter in a non stick shallow saucepan, instead of a baking tray.
    2. Cover and cook on a low flame for 20-25 minutes.
    3. Flip handvo to the other side. Cook for another 20 minutes till the crust turns golden brown.
    4. The crust will be golden brown on both sides as cooked originally on a charcoal fire (sagdi).


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    Serves : 6-8
    Ready In : 90 Minutes
    Level :
    Tithi :
    Tastes :
    Cuisine :
      For the Handvo Flour
    1. 150 grams rice
    2. 75 grams tuvar dal (without oil)
    3. 75 grams split bengal gram
    4. 50 grams split black beans
    5. For the Handvo Batter
    6. 350 grams handvo flour
    7. 200 grams bottle gourd (grated)
    8. 3/4 cup green peas (boiled, optional)
    9. 1/2 cup fresh corn (boiled, optional)
    10. 1/2 teaspoon turmeric powder
    11. 2 tablespoons eno fruit salt
    12. 2 teaspoons sugar (optional)
    13. 1/4 teaspoon lemon juice
    14. 2 teaspoons green chillie paste
    15. 1/2 cup sour curds
    16. 2 tablespoons oil
    17. 1 cup water (warm)
    18. salt to taste
    19. For the Tempering
    20. 1/2 teaspoon mustard seeds
    21. 3 cinnamom sticks
    22. 3 cloves
    23. 6 red chillies (kashmiri or boria)
    24. 2 teaspoons white sesame seeds (tal)
    25. 3 bay leaves (tej patta)
    26. pinch of asafoetida
    27. 6 tablespoons oil
    28. Baking tray (greased) or non stick shallow saucepan

    Related Recipes

    1. Sadi Kadhi
    2. Fada Ki Khichdi


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