Step by Step Handvo – Pics

Well I was feeling bad for not posting enough pictures for Handvo [the sweet-savoury cake]


You shall need: [Makes about 3 handvos as big as the picture below]

For the flour base- [Soak for about 4-5 hours]— you may also use the ready to use handvo ka loth (flour) with gehun ka kakra loth [2:1 ratio]

2 Cup… Rice

1 Cup… Tuvar Dal

1/2 Cup… Chana Dal

1/2 Cup… Dhuli Urad Dal

For the handvo:

Grind the pulses above into a paste

2… Bottle Gourds/Ghiya/Lauki/Doodhi [Peeled and grated]

4-5…Green Chillies [Chipped finely]

2-1/2 Tbsp…Jaggery

1 Tsp…Turmeric Powder

1 Tsp…Chilly Powder

2 Tbsp…Curd Salt to taste

For Handvo Tempering:

3 Tbsp… Oil

1 Tbsp… Rai [Mustard Seeds]

2 Tbsp…Seasme Seeds

To Cook:

1/2 Tbsp Oil [6 times]

1/2 Tbsp…Seasme Seeds [6 times]


  • Take the grated bottle bourd in a big bowl.
  • Add the handvo Spices and mix well while squeezing the lauki. Let the water of the gourd come out.
  • Add the lentils and rice puree and mix well. It should be of a consistency like that of a pan cake but it shall be lumpy due to the lauki.
  • Taste and Adjust the jaggery and salt. It should taste like a sweet-salty batter with a hint of chilly.
  • Heat the oil for tempering, add the mustard seeds and seasme seeds. Add it to the mixture and mix well.
  • Cover it and put it aside for 3-4 hours.

To cook- Side 1

  • Heat a shallow, straight bottom pan on a low flame.
  • Add 1/2 Tbsp oil and seasme seeds. Swirl it around to distribute the seeds.
  • Add about 4 ladle full of the mixture and level it straight on the pan.
  • Cover and cook on the lowest flame.
  • First side usually takes about 15 min.
  • lift one side carefully and see if it has turned nice brown and crisp.
  • Once done, put a thali on the pan and turn the handvo over [uncooked side down]
  • Add another tempering layer of oil and seasme seeds and slide the uncooked side of the handvo in.
  • Cover and cook for another 10 min.
  • Once it if lovely brown, take it out of the pan and let it cook for 2-3 min. [It shall set even more once cooled]
  • Repeat for the remaining batter.


Here are the pics.

  • Peel the Lauki

  • Mix the spices as her the recipe above

  • Add the Ground dal/ready to use handvo mix

  • Add Curd

  • Make the tempering with Mustard Seeds and sesame seeds

  • Add the tempering

  • Set it aside for a couple of hours [Atleast 2]
  • Make the base tempering for the Handvo to be cooked [in a shallow pan].
  • For a pan of size as per the pic, I used 5-6 serving spoons and made a base for handvo
  • Cover with a plate, once the bottom of the handvo is nice and brown, and flip it.
  • Make the tempering again and slide the uncooked/not browned part in the pan.

And it is ready to devour. 🙂




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