Handvo {Spicy Rice and lentils cake}
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
45 mins
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Resting Time
6 hrs
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Total Time
1 hr 15 mins
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Calories
99 kcal
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Course
Main Course, Snacks
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Cuisine
Indian
Handvo {Spicy Rice and lentils cake}
Description
The Handvo {Spicy Rice and lentils cake} uses a fermented batter made primarily from handvo flour or a soaked and ground mixture of rice and lentils. The batter is combined with fresh grated vegetables such as bottle gourd and carrots, chopped fenugreek leaves, and flavorings including ginger, green chilies, sugar, turmeric, and salt. This mixture is tempered with mustard seeds, sesame seeds, and dried red chilies to enhance aroma and complexity.
The batter is left to ferment for 6 to 8 hours, which develops a mild tanginess and helps create a tender crumb. Baking soda is added before baking to further aid leavening, producing a cake with a golden crust and soft, moist interior studded with vegetables. The tempering oil ingredients add bursts of toasted, slightly spicy flavors throughout the cake.
Handvo is typically served at room temperature and can be enjoyed as a nutritious breakfast, snack, or light meal. Its blend of lentils and rice provides protein and fiber, while the vegetables contribute freshness. The recipe allows for substituting vegetables like zucchini or cabbage as alternatives to bottle gourd. Broiling the finished cake briefly can create a crispier top crust for added texture.
For preparation, the batter requires patience to ferment properly for the best texture and flavor. Using plain yogurt or non-dairy alternatives helps the fermentation process. Baking pans such as springform or bundt pans can be used. The tempering is added to the batter carefully to keep the flavors distinct. Leftovers can be reheated, and the cake stores well for a day or two.
Ingredients
Dough Ingredients
- 2½ cups handwa flour
- ⅓ cup PLAIN yogurt or non-dairy yogurt
- 1 tablespoon neutral cooking oil generic cooking oil
- 1½ cup water warm
Tempering
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ teaspoons mustard seeds
- 1 tablespoon sesame seeds
- 2 dried red chili optional
Vegetables
- 3 cups bottle gourd peeled and grated
- 1 cup carrot peeled and grated
- 1½ cups methi leaves finely chopped
- 1 tablespoon ginger grated
- 4 green chilies minced
- 2 teaspoons sugar
- ¼ teaspoon Turmeric
- salt to taste
Other Ingredients
- 1 tablespoon sesame seeds
- 1 teaspoon baking soda
Part I: Dough
- 1.5 cups handvo flour available in Indian stores
- ¼ cup PLAIN yogurt or non-dairy yogurt
- 1 tablespoon neutral cooking oil generic cooking oil
- ¾ cup water warm
Part II: Vegetables
- 1.5 cups bottle gourd peeled and grated
- 1 cup carrot peeled and grated
- 1 cup methi leaves chopped
- ½ tablespoon ginger grated
- 2 to 3 green chilies minced
- 1 teaspoon sugar
- ¼ teaspoon Turmeric
- kosher salt to taste
Part III: Tempering
- ½ tablespoon neutral cooking oil generic cooking oil
- ¼ teaspoon mustard seeds
- ½ tablespoon brown sesame seeds
- 1 to 2 dried red chili optional
Part IV: Final Ingredients
- ¾ teaspoon baking soda
- ½ tablespoon brown sesame seeds
Instructions
- Mix all dough ingredients in a large mixing bowl and keep in warm place for 6-8 hours.
- Prepare a 7-inch cake pan by greasing the bottom and the sides.
- Make tempering by heating oil in a small sauce pan. Add mustard seeds and once they start spluttering, turn the heat off, add sesame seeds and dried red chilies.
- Mix all ingredients from part I in a large bowl and keep in warm place for 6-8 hours.
- Add the lauki, carrots, methi, ginger, green chilies, sugar, turmeric, and salt to the dough. Pour over the tempering and mix well.
- Make tempering by heating oil in a small pot. Add mustard seeds and once they start spluttering, turn the heat off, add sesame seeds and dried red chillies.
- Pre-heat oven to 350 degrees. Prepare a baking pan by greasing all the sides.
- Add all the ingredients from Part II and the tempering to the dough. Mix well.
- Add baking soda to the batter and mix well. Pour the batter in the cake pan, I used a spring foam pan but a bundt cake pan or any baking dish works well. Garnish with sesame seeds from part IV on top.
- Add 1 cup of water to the Instant Pot insert.
- Bake at 350 F for 30-45 mins, checking after first 25 minutes. For my convection oven it takes exactly 25 mins and then I broil for the last 5 mins to get a crispy browned top.
- Add baking soda to the batter and mix well. Pour the batter in the cake pan. Garnish with sesame seeds from part IV.
- Cover the cake pan with aluminum foil. This will prevent from any steam/water from getting in the handvo.
- Place the cake pan on the trivet, carefully put the trivet with the cake pan in the Instant pot.
- Close Instant Pot lid with pressure value to sealing. Cook on Manual(Hi) for 30 mins followed by NPR.
- Open Instant Pot and carefully take out the trivet with the handvo.
Notes
- Broil the cake in the oven for 5 minutes after baking to achieve a crispy, browned top surface.
- If handvo flour is not available, soaking and grinding equal parts rice and mixed lentils to form a batter works as a substitute; allow this batter to ferment for 6 to 8 hours or overnight.
- Vegetables can be varied according to preference; zucchini or cabbage can replace bottle gourd.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Sodium | 173mg | 7% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1860IU | 37% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 84mg | 8% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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