Who says that cake always needs to be sweet! No way, presenting the Gujarati Handvo, the Indian Savory cake, my type of a cake that’s savory mind you not spicy. This cake was introduced into my life by my friend’s family whenever I used to visit them for breakfast.
She belonged to a Gujarati family and they generally live in a joint family with all uncles, aunts and cousins together. Breakfast in their household was always a major affair. They had atleast 4 to 5 things on a plate for breakfast where the entire family would sit together and enjoy it with loads of masala chai (Indian spiced tea).
This Indian Savory cake goes best with a green chutney and always with chai and ofcourse with great conversations with friends and family around 🙂
Wishing you all a ‘Gezellig’ time ahead with friends with this cake.
Gujarati Handvo
| Prep Time | 13 hours |
| Cook Time | 1 hour |
| Servings |
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- 1 cup Rice (any asian rice)
- 1/4 cup Chana Daal (Yellow Split Peas)
- 1/4 cup Urad dal split (White Split Peas)
- 1/4 cup Moong Daal (Split Moong beans)
- 1 tsp Turmeric Powder
- 1 inch Ginger, minced
- 1 medium Green Chilli (optional)
- 1-2 tsp Salt
- 1 tsp Sugar
- 1/2 cup Plain Greek yoghurt
- 2 tbsp Oil
- 1 cup Shredded Bottle Gourd/OPOS/Zucchini
- 1 tsp Fresh Lime Juice
- 1 tsp Baking powder
- 1/2 tsp Fruit Salt/Baking Soda
- 1 tbsp Sunflower/Vegetable Oil
- 1 tsp Mustard seeds
- 1/8 tsp Asafoetida / Hing
- 1 tsp Unroasted Sesame Seeds
- 2 tsp Oil to grease the baking tray
Ingredients
For the cake
For Seasoning/Topping
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- Wash and soak rice, lentils in about four cups of water for at least four hours.
- Drain the water and blend soaked rice, lentil, ginger, green chili lightly coarse texture, (try not to use any water).
- Add yogurt, turmeric, salt, sugar and asafoetida, blend it again for few more seconds.
- Transfer the mix into a bowl and let the mix ferment for about 10 to 12 hours in room temperature. It should be well covered
- After 12 hours, add the opo squash, 2 tablespoons of oil, lemon juice to the fermented mix and mix it well.
- Add the baking powder and fruit salt/baking soda to the mixture and mix, this will make the handvo mix light and fluffy.
- Grease the 8×8 baking tray generously and pour the handvo mix into the greased pan. Tap the pan; it will help spreading the mix evenly.
- Sprinkle the sesame seeds over the handvo batter.
- Heat the oil for seasoning in a small pan over medium heat, after oil is moderately hot add the mustard seeds and asafoetida as mustard seeds crack, turn off the heat.
- Drizzle the seasoning over the top of the sesame seeds.
- Cover the tray with aluminum foil and bake at 200 deg Cel, preheated oven for 20 minutes.
- Bake until top of the handvo is light golden brown or until knife inserted in center of the cake comes out clean.
- Let the Handvo cool off for about 15 minutes. Cut them in sixteen pieces. Handvo is ready to serve.
Preparations
- Preheat the oven to 200 deg C for 20 minutes.
Serving -
- Serve this with a green chutney or tomato ketchup and with some hot Indian Masala Chai.
- This cake can be stored in the fridge upto a week and had best for breakfast or in the evening time with tea or coffee.
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