Gujarati Handvo Recipe

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‘Handvo’ the name itself describes its traditional connection. It’s a famous Gujarati flavorsome cake. The crispy flavours coming out of flours are made of rice, corn and Chana Dal.


  • 2- Cups (chawal) Rice
  • ¼- Cups split black lentils (urad Dal)
  • ¼- Cups split green gram (moong dal)
  • ¼- Cups wheat (optional)
  • ¼- Cups split Bengal gram (chana dal)
  • 1 cup sour curd
  • 1- Cups arhar (toovar Dal)
  • 2½- Cups shredded bottle gourd
  • 4- tbsps oil
  • 1 tsp- soda
  • ½- tbsps lemon juice
  • 2 tbsp- sugar
  • 1 tsp- chilli powder
  • 3 tbsp- green chilli
  • 1/2 tsp- turmeric powder
  • Ginger paste
  • Salt to taste

For The Temper

  • 2 tsp- mustard seeds
  • 2 tsp- carom seeds
  • 2 tsp- sesame seeds
  • 1/2 tsp- asafoetida
  • 4 tbsp oil


  • Clean and drench the dals and rice together for about 4-5 hours. Trench it and keep aside.
  • Grate it to make a paste then add curd.
  • Keep it for fermenting all night.
  • Mix the grated pumpkin, some oil, lemon juice, sugar, soda, turmeric and chilli powder, green chilli and ginger paste and salt.
  • Dispense the batter on a greasy plate or thali.
  • For tempering, crackle some mustard seeds in the heated oil in a pan.
  • Put some asafoetida, sesame seeds and ajwain to fry.
  • As soon as sesame seeds turn golden in colour, dispense this on the batter.
  • Cook in the preheated oven at the temperature of 200 degree C for about 30-35 minutes until the outer layer gets golden brown.

The crispy crunchy Handvo is ready to delight your family. Sure, you’ll not leave a single piece once you have it. Surprise your friends and kids by preparing this traditional enjoyable dish this weekend.