• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spicytamarind
  • Recipes
  • Meal Plan
  • Diets
    • Gluten-free
    • Eggless Cakes and Cookies
    • Grain-free
    • Refined Sugar-free Desserts
    • Festival Food
    • Vrat/Fasting Food
    • Vegan
  • Collection
    • Indian Pickle Recipes
    • Indian pizza recipes
    • Deepavali or Diwali recipes
    • Durga puja recipes
    • Ganesh Chaturthi Recipes and Festival Meal Plans
    • Holiday Season Baking
  • Ingredients
  • Basics
    • Spice blends
    • Homemade Rice Flour
    • Homemade Butter
    • How to make Ghee
    • How to make thick yogurt (curd or dahi) at home
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Meal Plan
  • Diets
  • Ingredients
  • Collection
  • Basics
  • Spice blends
×

Home » Breakfast & Brunch » Handvo made with idli batter

Handvo made with idli batter

Published: May 31, 2020 · by Shilpa · 2 Comments

Jump to Recipe
Handvo is a savoury vegetable cake that is a popular Gujrati food. It is a mix of fermented lentils and rice which is loaded with vegetables and cooked.

Handvo with idli batter step-by-step recipe with photos.

Jump to:
  • What is handvo
  • Ingredients to make handvo with idli batter
  • Step by step instructions
  • Bonus
  • Recipe card
  • Comments

What is handvo

Handvo is a savoury vegetable cake originating from Gujarat. It is part of Gujarati cuisine and is a popular snack across India. It is a mix of fermented lentils and rice which is loaded with vegetables and cooked. It is a simple and easy dish that is healthy and nutritious that is great for breakfast and lunchbox.

Typically, to make handvo, the lentils are soaked, ground and fermented; but here I am using idli batter and adding a few other lentils to it. It’s a great way to make a variation of regular idli or use up any extra idli batter. Traditionally, bottle gourd and fenugreek leaves are added in handvo, but you may add vegetables of your choice. In this recipe, I have used spinach and carrots.

Ingredients to make handvo with idli batter

Idli batter: Idli batter is a fermented batter made with rice and urad dal (black gram).

Toor dal and urad dal: Soaked toor dal (pigeon pea) and chana dal (Bengal gram) are ground into a smooth paste and added to the handvo batter.

Vegetables: I use spinach and carrot in the batter. However, you may add vegetables of your choice like bottle gourd, cabbage, etc.

Spices: I use mustard seeds, sesame seeds, turmeric powder, and hing.

Other ingredients: I also use ginger, garlic, and green chilli in the batter making it very flavourful and delicious.

Step by step instructions

Soak the lentils for 4-6 hours. Grind soaked lentils and green chillies into a thick paste (steps 1,2).

Saute spinach along with ginger and garlic (steps 3,4).

Combine the ingredients in a large bowl snd mix well. Handvo batter is ready (steps 5,6).

handvo steps 1-6.

Prepare the tempering in a non-stick pan with mustard seeds, hing, and sesame seeds (steps 7,8).

Pour the handvo batter and let it cook (steps 9,10).

Carefully flip it to cook on the other side (steps 11,12).

handvo steps 7-12.

Serve warm handvo on its own or with chutney

Bonus

This dish is:
- gluten-free
- vegan friendly
- loaded with vegetables
- very healthy as the batter is fermented
- perfect for lunchboxes as they stay soft and fresh for a long time

This easy, healthy, and delicious breakfast/snack is a perfect way to give a twist to your regular idlis. The bonus is that you can load it with hidden vegetables!

This crispy outside, soft, and melt-in-mouth savoury cake is a must-try.

Recipe card

Handvo with idli batter

Shilpa
Handvo is a savoury vegetable cake that is a popular Gujrati food. It is a mix of fermented lentils and rice which is loaded with vegetables and cooked.
5 from 2 votes
Print Recipe Pin Recipe
Course Breakfast, Main Course, Snack
Cuisine Gujarati, Indian
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients
  

For the batter

  • 2 cups idli batter see notes
  • ½ cup pigeon pea (toor dal)
  • ½ cup Bengal gram (chana dal)
  • 3-4 green chillies as per taste
  • 1 inch ginger grated
  • 2-3 cloves garlic grated
  • ½ cup spinach cleaned and chopped
  • 2 small carrots grated
  • ½ teaspoon turmeric powder
  • 2 teaspoon sesame seeds
  • 1 teaspoon oil
  • Salt to taste

For the tempering

  • 5 tablespoon oil
  • 1 teaspoon mustard seeds
  • 2 teaspoon sesame seeds
  • 1 teaspoon asafoetida hing

Instructions
 

  • Soak toor dal and chana dal for 5-6 hours or overnight
  • Wash them thoroughly and grind into a thick paste along with green chillies
  • Heat 1 teaspoon oil in a pan. Add ginger and garlic, and saute well
  • Add chopped spinach and saute until it shrinks and is cooked. Let it cool down completely
  • Combine together all ingredients of handvo batter along with cooked spinach
  • Heat oil in a non-stick pan and add mustard
  • Once it crackles, add hing and sesame seeds
  • Carefully pour the handvo batter
  • Cover and let it cook for 15-18 minutes on low to medium flame
  • Once it is cooked and the sides are browned, carefully flip the handvo
  • Cover and cook for a further 8-10 minutes. Insert a toothpick to check if it is completely cooked
  • Transfer to a plate, slice and serve

Notes

Click here to see the recipe for idli batter.
Nutrition Facts
Handvo with idli batter
Amount Per Serving
Calories 83 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 38mg2%
Potassium 96mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 1226IU25%
Vitamin C 2mg2%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @spicytamarind or tag #spicytamarind!

« Baked Sev
Lauki Halwa | Doodhi Halwa »

Reader Interactions

Comments

  1. Vasundhara Rao

    May 21, 2021 at 10:53 pm

    5 stars
    Awesome

    Reply
    • Shilpa

      May 22, 2021 at 8:24 am

      Glad you liked it! Thanks Vasundhara 🙂
      - Shilpa

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Namaste. My name is Shilpa. Born and brought up in the colourful, beautiful country India, I now reside in Melbourne with my family Read More…

Malabar spinach chutney step-by-step recipe with photos. About this recipe Malabar spinach chutney is an easy and delicious chutney made with Basella alba (basale soppu). Also called 'basale soppu' chutney in Kannada, it is very popular in coastal regions of Karnataka. This delicious chutney can be served with a South Indian breakfast. It can also...

Read More

Ragi bread step-by-step recipe with photos. About this recipe Ragi bread is a healthy and delicious bread made with finger millet flour and bread flour. This millet bread slices well and is perfect for sandwiches or toast. The ragi flour not only adds a unique flavour but also adds a lovely colour to the bread....

Read More

Sprouted ragi flour step-by-step recipe with video and photos. About this recipe Ragi is a gluten-free grain that is associated with several health benefits. Finger millet has gained immense popularity over the last few years and is widely used. I use it regularly not just in traditional dishes, but also for making cookies, bread, etc....

Read More

Footer

  • Privacy Policy
  • Disclaimer
  • About
  • Contact

COPYRIGHT © 2022 SPICYTAMARIND.COM.AU