A fermented rice-and-lentil savoury cake loaded with bottle gourd, carrot and spring onion, tempered with mustard and curry leaves for a crisp golden base.
Handvo is a classic Gujarati fermented savoury cake made from a coarse batter of rice and mixed dals, folded with grated bottle gourd and vegetables. A pinch of MSG rounds out the savoury depth alongside the tempering of mustard, sesame and curry leaves.
For the batter
For tempering
Chef Ajay Chopra
Wash rice, chana dal, tur dal, urad dal, and methi seeds. Soak for 4–5 hours, then grind into a coarse batter with a little water. Add curd, mix well, and ferment overnight or 8 hours.
Once fermented, add grated lauki, carrot, and spring onion. Stir well. Season with salt, hing, turmeric, sugar, black pepper, peanuts, ginger–chilli paste, and MSG. Mix thoroughly.
Heat oil in a non-stick pan, add mustard seeds, then jeera, sesame seeds, hing, and curry leaves. Let them splutter. Pour the batter over the tempering, spread evenly, cover, and cook on low heat 5–8 minutes until crisp at the base.
Flip if desired to cook on both sides, or let it cook on one side until done. Rest for 5 minutes, then slice and serve with green chutney, sweet chutney, or chai.
Fermenting the rice-and-dal batter builds a naturally savoury, tangy base and makes the handvo lighter and easier to digest.
Because MSG carries about 70% less sodium than table salt, a small amount here deepens the umami while keeping the added salt in check.
Chef's tip: Chef's tip: Pour the batter straight over the hot tempering and cook on a low flame — this is what gives handvo its signature crisp, golden crust.
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