Steamed Handvo with Spiced Lentil and Rice Batter
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 (vegetarian) 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Cover and ferment the batter in a warm place for 8-12 hours until it becomes slightly bubbly.
- Step 5: Once fermented, gently stir in 1/4 tsp baking soda and mix well.
- 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.
- 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.
- Step 8: Carefully flip the handvo using a spatula and cook the other side for another 10 minutes until golden and cooked through.
- Step 9: Remove from heat, let cool slightly, then cut into squares and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Steamed Handvo with Spiced Lentil and Rice Batter take to make?
Total time is about 755 minutes (720 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 Handvo with Spiced Lentil and Rice Batter?
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 toor dal (split pigeon peas) from drying out.
Can I substitute ingredients in Steamed Handvo with Spiced Lentil and Rice Batter?
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 Handvo with Spiced Lentil and Rice Batter 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 Handvo with Spiced Lentil and Rice Batter 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.
