Gujarati Vegetable Handvo with Spiced Yogurt Dip

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A savory baked lentil and rice cake studded with mixed vegetables, served with a cooling cumin-spiced yogurt dip. This Indian-inspired vegetarian recipe, ready in about 55 minutes, pairs rice, chana dal (split chickpeas), yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup rice
• 1/2 cup chana dal (split chickpeas)
• 1/2 cup yogurt
• 1/2 cup grated carrot
• 1/2 cup finely chopped cabbage
• 1 small green chili, finely chopped
• 1 tsp ginger paste
• 1/4 tsp baking soda
• 1 tsp salt
• 1 tsp mustard seeds
• 1 tbsp sesame seeds
• 2 tbsp oil
• 2 tbsp chopped coriander leaves
• 1/2 tsp cumin powder
• 1 cup plain yogurt for dip
• 1/2 tsp roasted cumin powder
• 1/4 tsp salt for dip
• 1 tsp lemon juice for dip

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Instructions

1. Step 1: Soak 1/2 cup rice and 1/2 cup chana dal separately in water for 4 hours. Drain well and blend together with 1/2 cup yogurt, 1 tsp ginger paste, and 1 small finely chopped green chili into a smooth batter. Transfer to a bowl, cover, and ferment in a warm place for 8 hours or overnight.
2. Step 2: After fermentation, stir 1/4 tsp baking soda and 1 tsp salt into the batter. Add 1/2 cup grated carrot, 1/2 cup finely chopped cabbage, and 2 tbsp chopped coriander leaves. Mix gently.
3. Step 3: Preheat oven to 350°F (175°C). Heat 2 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and wait for them to pop. Add 1 tbsp sesame seeds and stir for 30 seconds until fragrant. Pour this tempering into the batter and mix well.
4. Step 4: Grease a 9-inch round baking dish with oil and pour the batter evenly. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted comes out clean.
5. Step 5: Meanwhile, prepare the yogurt dip by combining 1 cup plain yogurt with 1/2 tsp roasted cumin powder, 1/4 tsp salt, and 1 tsp lemon juice. Mix well and chill.
6. Step 6: Let the handvo cool for 10 minutes before slicing. Serve warm with the spiced yogurt dip on the side.