The recipe has been updated to include Instant Pot version of this recipe! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry I first learned how to make Handvo 12 years ago, when my older son was a baby. We had a nanny who took care of him and cooked amazing meals for us. She would make Handvo at least once a month and I enjoyed every last bit of it. I loved it so much that after she was no longer working for us, I called her one day to get the recipe. I have since made it many times and as much as it needs a bunch of ingredients, it is a no-fail recipe and so worth all the time and effort. The key ingredient in this recipe is the dudhi/lauki/bottle gourd that gives the cake a super moist texture.
Variations
There are 2 ways of making it. First is a quick method where you simply soak the handvo flour in yogurt, oil, and water overnight. The second method is to soak the rice and 3 types of lentils for 6-8 hours, grind them and then let the dough ferment overnight. In this recipe, I am using handvo/ondhawa flour that is sold in Indian grocery stores. I love adding lauki, carrots, and methi to handvo but you can switch up your veggies by using zucchini or spinach.
Process
Here is a step by step recipe. For a printable recipe card and ingredients scroll down to the recipe card: Step 1: Prep the veggies for handvo. Peel and grate the bottle gourd and carrots. Prepare the methi leaves by taking only the leaves and discarding the thicker stem. Wash few times and then chop finely. Step 2: Tempering and batter. Make tempering by heating oil. Add mustard seeds and once they start spluttering, turn the heat off, add sesame seeds and dried red chilies. Add all the ingredients in the batter and mix well. Step 3: Bake. Pre-heat oven to 350 degrees. Prepare a baking pan by greasing all the sides and the bottom. Add baking soda to the batter and mix well. (Note - this should be done just before you are ready to pour the batter into the cake pan). Pour the batter into the cake pan, I used a springform pan, but a bundt cake pan or any baking dish works well. Sprinkle sesame seeds on top. Bake for 30-45 minutes, checking after the first 25 minutes. For my oven, it takes exactly 25 minutes and then I broil for the last 5 minutes to get a crispy browned top Let it cool for 20 minutes and then take it out of the baking pan.
Serving
Handvo can be served warm or at room temperature for breakfast, lunch, snack, or dinner. I love to pair mine with some pickle and ginger tea for breakfast. Handvo can be made ahead and refrigerated for up to a week. I like to cut mine into smaller pieces and then reheat each piece for 20 to 30 seconds in the microwave. Handvo makes for a perfect potluck, picnic, or travel food. Here are some drinks that go well with Handvo:
Fresh Pomegranate Juice Ginger Tea Mango Lassi
Here are some other recipes similar to the Handvo that I know you will love:
Rava Dhokla - Savory, soft steamed semolina cake lightly spiced with ginger, and chilies with a tempering of mustard and sesame seeds Muthia - Mixed vegetable casserole cooked in earthy spices, ginger, and chilies Kothimbir Vadi - A spicy cake loaded with fresh cilantro, chili, and garlic Aloo Chaat - Easy appetizer with spiced potatoes, sweet & tangy chutneys, and lightly sweetened creamy yogurt Sabudana Vada - no-fry spicy tapioca and potato fritters
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