Mixed Vegetable Handvo Recipe is a Savory Rice & Lentil Cake that is fillled with the goodness of vegetables. This gluten free and vegan cake recipe is a healthy and delicious option for breakfast. It is a Gujarati recipe which you can either serve it for your breakfast or for your tea time/evening snacks.
Vegetable Handvo is an easy to make and you can also pack it in your and your kid's lunch box with Dhaniya Pudina Chutney or Lahsuni Pudina Chutney.
If you like this recipe, you can also try other other Gujarati recipes such as
Cuisine: Gujarati Recipes
Course: Indian Breakfast
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok), Glass Mixing Bowl, Convection Microwave Oven
Cooks in 35 M
Total in 50 M
To begin making the Vegetable Handvo recipe, soak the coarsely ground rice and lentils overnight using yogurt (curd/ dahi) in a bowl.
Add some warm water (1 tablespoon at a time) to bring the batter to a very thick consistency.
Ferment the batter overnight or for 10-12 hours. Once it is fermented, add shredded veggies in the morning along with chopped onion, lemon juice, sugar, red chili powder, turmeric powder, salt and ginger garlic green chili paste. Mix well.
Mix Enos fruit salt with 1 tablespoon of water and add to the batter. Bring the batter to a thick consistency using a little water.
Heat oil in a heavy bottomed pan on low heat and add mustard seeds and red chilies. Fry them till they attain a deep color and a smoky flavor.
Next, add in the sesame seeds. Add curry leaves and once everything starts crackling, remove from the heat and add it to the batter.
To make handvo, grease a medium sized non stick pan with a little oil. Heat it and pour in the batter. Sprinkle the black and white sesame seeds, cover the pan and reduce the heat.
Cook for approximately 10 minutes. When cooked, it will leave sides. Turn it over and cook for another 5 minutes.
Remove from the pan and slightly cool the handvo. It is ready to be served.
Vegetable Handvo Recipe is easy to make and you can also pack it in your and your kid's lunch box with Dhaniya Pudina Chutney or Lahsuni Pudina Chutney.
While soaking the rice and lentils, don’t be tempted to make the batter loose. As next morning veggies will be added and they will add their natural water to it.
The consistency of the batter should be approximately that of fritters. (However a thicker one is preferable)
Feel free to use veggies of your choice – peas, courgettes, cabbage, beans, etc Note: Do not be intimidated with the amount of chilies. Both, the whole red ones and fresh green ones add a different flavor to the dish.
You can keep the lentils and rice ground separately in separate containers and use them at your convenience.
There are special pans in which handvo is traditionally made, however, you can use a non-stick pan (as suggested in this recipe)
The preparation time does not include the soaking and fermenting time.