Steamed Gujarati Handvo with Lentils and Bottle Gourd

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory Gujarati cake made from mixed lentils and grated bottle gourd, steamed to a moist, spongy texture and tempered with mustard seeds and sesame. This indian-inspired vegetarian (vegetarian) ready in about 65 minutes pairs chana dal, toor dal, rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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.

Prep: 30 min Cook: 35 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1/2 cup chana dal, 1/2 cup toor dal, and 1/4 cup rice, then soak them in water for 4 hours. Drain and grind to a coarse batter adding water as needed to get a thick pancake batter consistency.
  2. Step 2: Transfer the batter to a bowl and mix in 1 cup grated bottle gourd, 1 finely chopped green chili, 1 tsp grated ginger, 1/2 cup yogurt, 1 tsp salt, 1/4 tsp turmeric powder, and 1/4 tsp baking soda. Stir well and set aside for 30 minutes to ferment slightly.
  3. Step 3: Heat 2 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and wait for them to crackle. Add 1 tbsp sesame seeds, a pinch of asafoetida, and 8 curry leaves. Sauté for 30 seconds until fragrant, then pour this tempering into the batter and mix gently.
  4. Step 4: Grease a round deep baking dish or thali with oil. Pour the batter into it and spread evenly. Steam the batter in a steamer or large pot with a lid for 30-35 minutes until a toothpick inserted comes out clean and the top is firm.
  5. Step 5: Remove from steamer, let it cool for 5 minutes, then cut into squares and serve warm with green chutney or yogurt.

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Frequently asked questions

How long does Steamed Gujarati Handvo with Lentils and Bottle Gourd take to make?

Total time is about 65 minutes (30 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Gujarati Handvo with Lentils and Bottle Gourd?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chana dal from drying out.

Can I substitute ingredients in Steamed Gujarati Handvo with Lentils and Bottle Gourd?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Gujarati Handvo with Lentils and Bottle Gourd for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Steamed Gujarati Handvo with Lentils and Bottle Gourd vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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