Handvo - masala loaf recipe no 1 and 2 gluten free

5 servings
15 min
60 min
Very Easy


Number of serving: 5
1 1/4 cup of cream of wheat

1/4 cup of gram flour or besan

1/4 cup of cream of rice

1/4 cup of corn flour

4 tablespoons of oil

2 cup of old or sour yogurt

1 cup water

1/2 teaspoon of baking soda

salt to taste

1 tablespoons of green chili and ginger paste each

2 tablespoons chopped cilantro leaves

1/2 cup peas

1 cup grated Zucchini

1/2 cup frozen corn

1 teaspoon turmeric

1 teaspoon red chili

1 teaspoon coriander, cumin powder

To fry for the top:

2 tablespoons of oil

1 teaspoon mustard seeds

1 teaspoon sesame seeds

1/4 or pinch of astofedia

Gluten Free:

1 cup Rice

1/2 cup udad dal

1/4 cup split chick peas dal- Channa dal

1/2 cup tuver dal

3 cup butter milk 1 cup peas and frozen corn

1 cup shredded snake gourd or dhoodhi /loki

1 cup fengurecreek leaves frozen ,thawed

salt to taste

1 teaspoon baking soda

1 teaspoon turmeric

1 teaspoon red chili

1 teaspoon coriander and cumin powder

1 tablespoon green chili and ginger paste each


  • MIX yogurt and water microwave for 2 Min's or Luke warm then mix with all the flours, rice corn and besan. Leave it overnight in a close space to ferment.
  • ADD all the rest of ingredients. Mix it well and leave for a hour. POUR in a baking dish (no glass)9 by 12 inches.
  • To TOP it off in small frying pan pour 2 tablespoons of oil on a medium heat. Add mustrad seeds and sesame seeds to the oil. Seeds will start popping add astofedia quickly and top it off to batter.
  • BAKE IN A PRE HEATED OVEN TO 350 DEGREE FOR 30 minutes. BROIL for five to seven minutes to make it crispy and brown. COOL it for 15 minutes. CUT into equal squares.
  • SERVE with chutneys and sweet and sour mango pickle called ''CHUNDO''.
  • Gluten Free:
    In a coffee mill ground rice and all the three dals. Follow all the steps listed above in recipe no-1. Handvo recipe no2 is gluten free and stays good for 4-5 days.


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