Steamed Handvo with Spiced Lentil and Rice Batter

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A savory Gujarati cake made by fermenting a lentil and rice batter, steamed and then pan-fried to a golden crust with mustard seeds and sesame. This Indian-inspired vegetarian recipe, ready in about 755 minutes, pairs toor dal (split pigeon peas), chana dal (split chickpeas), rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Ingredients

• 1/2 cup toor dal (split pigeon peas)
• 1/4 cup chana dal (split chickpeas)
• 1/4 cup rice
• 1/2 cup yogurt
• 1 cup grated bottle gourd (doodhi)
• 1 finely chopped green chili
• 1 tsp ginger paste
• 1/4 tsp baking soda
• 1 tsp mustard seeds
• 1 tbsp sesame seeds
• 1/8 tsp asafoetida (hing)
• 1/4 tsp turmeric powder
• 1 tsp salt
• 2 tbsp oil

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Instructions

1. Step 1: Rinse 1/2 cup toor dal, 1/4 cup chana dal, and 1/4 cup rice thoroughly. Soak them together in water for 6 hours or overnight.
2. Step 2: Drain the soaked dal and rice, then grind with 1/2 cup yogurt and a little water to a thick, slightly coarse batter. Transfer to a bowl.
3. Step 3: Stir in 1 cup grated bottle gourd, 1 finely chopped green chili, 1 tsp ginger paste, 1 tsp salt, 1/4 tsp turmeric powder, and 1/8 tsp asafoetida into the batter.
4. Step 4: Cover and ferment the batter in a warm place for 8-12 hours until it becomes slightly bubbly.
5. Step 5: Once fermented, gently stir in 1/4 tsp baking soda and mix well.
6. Step 6: Heat a non-stick skillet over medium heat and add 2 tbsp oil. Add 1 tsp mustard seeds and 1 tbsp sesame seeds to the hot oil, letting them crackle for 30 seconds.
7. Step 7: Pour the batter evenly into the skillet, spreading it to about 1-inch thickness. Cover and cook on medium-low heat for 15-20 minutes until the bottom is golden and set.
8. Step 8: Carefully flip the handvo using a spatula and cook the other side for another 10 minutes until golden and cooked through.
9. Step 9: Remove from heat, let cool slightly, then cut into squares and serve warm.