This is a lovely savoury cake dish made out of Handvo flour, which is a coarse flour made of ground mixed lentils and rice. This is one dish that you will not get readily available at restaurants. It is a very popular snack in the Gujarat state in India and is frequently made in Gujarati households. It has a delicious savoury taste and is lovely, fluffy and moist. There are many versions of this cake but this is the simplest and tastiest version which my mum taught me. The two vegetables that I have used, I feel works really well and does not dominate this simple flavour. You can of coarse experiment with any vegetables you like.  Handvo can also be made in advance and you can cut them in squares and pop them into any container. It tastes great with a cup of Indian tea.

Handvo (Indian Savoury Lentil Cake)



6 oz Handvo Flour (Can be bought in all Indian Grocery Stores)

3tbsp Sour Yogurt

5 oz Bottle Gourd/Dhudhi; if you cannot find this then use Courgette instead

2 Small Carrots

2 Handfuls of Chopped Methi/Fenugreek

1 inch Stick Ginger- Finely Grated

Salt to Taste

Pinch of Turmeric

1tsp Sugar

Sesame Seeds- 1 ½ tbsp

Poppy Seeds- 1 ½ tbsp

Whole Cumin- 1 ½ Tbsp

Chilli Flakes for Sprinkling- Optional

1 Sachet Eno/1 tbsp- (Fruit Salt)

Oil for Sprinkling



In a bowl, mix the flour and yogurt until pasty. Cover and leave overnight.

Next day, peel the dhudhi or if you are using courgette then leave the skin on and whizz it up in a food processor until finely chopped. Add this to the flour and yogurt. Again, whizz up the carrots and add to the mixture. Now add the methi, ginger, salt, turmeric and sugar and mix well. At this point you want to get the consistency of a cake mixture so add a little water if needed to achieve this. It should not be too runny or too pourable. Once mixed add 2 tbsp oil and the eno powder and mix thoroughly. Immediately transfer this mixture into any baking tray and sprinkle the sesame seeds, cumin, chilli flakes and poppy seeds. Cook in a pre heated oven at 180c for approximately 20-30minutes. You should have a light golden colour on top.

Serve hot or cold with a nice cup of Indian Chai! Yum.