Handvo with idli batter step-by-step recipe with photos.
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.
This dish is:
- 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 from outside, soft, and melt-in-mouth from inside savoury cake is a must-try.
Step by step instructions
1. Grind soaked lentils and green chillies into a thick paste
2. Saute spinach along with ginger and garlic
3. Combine the ingredients in a large bowl
4. Mix well. Handvo batter is ready
5. Prepare the tempering in a non-stick pan
6. Pour handvo batter and let it cook
7. Carefully flip it to cook on the other side
8. Serve warm handvo on its own or with chutney
Handvo with idli batter
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
- 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