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+ servings

Handvo with idli batter

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 1 vote
Course Breakfast, Main Course, Snack
Cuisine Gujarati, Indian
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


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 tsp turmeric powder
  • 2 tsp sesame seeds
  • 1 tsp oil
  • Salt to taste

For the tempering

  • 5 tbsp oil
  • 1 tsp mustard seeds
  • 2 tsp sesame seeds
  • 1 tsp 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 tsp 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


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.
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