Rice and lentils spicy cake (gujarati handvo)

By daksha
(3.00/5 - 1 vote)


- 1 cup Rice (1 year old rice is best but don't use basmati rice)
- 1/2 cup Red gram / Pigeon pea (arhar dal)
- 1/4 cup White split gram beans(urad dal)
- 1/4 cup Bengal gram (chana dal)
- 1/4 cup Split green gram (moong dal)
- 1 cup yougurd
- 1 small grated Bottle gourd (doodhi / lauki)
- 1 tablespoon peanuts
- 1 teaspoon Eno or fruit salt
- 1 teaspoon Garam masala powder (indian spices powder)
- 1 teaspoon Sesame seeds (Til)
- 1 tablespoon Sugar
- 1 teaspoon Chili powder
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Green chili and Ginger paste
- Salt to taste

For the Tempering:
- 4 tablespoons Oil
- 2 Tej Patta (Bay Leaf or Cassia Leaves)
- 1 teaspoon Black mustard seeds
- 1/2 teaspoon Cumin seed
- 1 teaspoon White sesame seeds
- 1/2 teaspoon Asafoetida
- 1/4 teaspoon Red chili powder
- 2 dry Red chili


Step 1

Mix all lentils(dal) and rice, wash and soak for 2 to 4 hours.

Step 2

Now drain and grind to a thick paste, add the sour curds. Allow to ferment 6 to 7 hours.

Step 3

For the tempering, heat the oil and add the mustard seeds and fry until they crackle, add cumin seeds, bay leaf, dry chili, sesame seeds, asafoetida, and continue to fry.

Step 4

When the sesame seeds are golden in colour, add 1/4 teapoon red chili powder in fry pan and pour this over the batter.

Step 5

Now allow the batter to ferment 6 to 7 hours.
Add the grated Bottle gourd, sugar, chili powder, turmeric powder, garam masala powder, peanuts, green chili-ginger paste and salt and fruit salt mix well.

Step 6

Take out bay leaf and red chili, pour this batter into a greased tin,on the top sprinkle sesame seeds.

Step 7

Bake in a preheated oven at 180 degree C for 30 to 35 minutes till the crust is golden brown.

Step 8

Cut and serve with garlic chutney.Tips:
- In one dish lentils, rice, vegetables all are complete meal .
- In this dish you can add your choice vegetables and make variation in this dish.

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By daksha

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