Discover the wholesome delight of Moong Dal Handvo, a savoury cake from the heart of Gujarat. This protein-packed version uses moong dal for a lighter, quicker, and incredibly satisfying snack or light meal that anyone can master at home.
What Exactly Is Handvo?
Handvo is a traditional
Gujarati savoury cake, celebrated for its unique texture and flavour. It’s crisp and golden on the outside, yet wonderfully soft and fluffy on the inside. Traditionally, it's made from a fermented batter of rice and various lentils, which gives it a distinct, tangy taste. This batter is then enriched with grated vegetables, most commonly bottle gourd (lauki/dudhi), and an aromatic blend of spices. While it looks like a cake, it's entirely savoury and serves as a popular breakfast, a fulfilling evening snack with chai, or even a light dinner. Every family in Gujarat often has its own treasured variation of this beloved dish.
The Moong Dal Advantage
While traditional Handvo often uses a mix of lentils and rice, this recipe focuses purely on moong dal (split yellow gram). This substitution offers several benefits. Moong dal is renowned for being lighter and easier to digest compared to other lentils. A batter made solely from moong dal often requires less soaking time. Furthermore, it gives the Handvo a beautiful golden colour and a slightly different, yet equally delicious, flavour profile. It’s also an excellent source of plant-based protein, making this version of Handvo a particularly nutritious option. This recipe is perfect for those looking for a gluten-free alternative to versions that include semolina or wheat.
Ingredients You Will Need
For the Batter:
1 cup yellow moong dal, soaked for at least 3-4 hours
1 cup grated bottle gourd (lauki/dudhi)
¼ cup plain yogurt (dahi), slightly sour is ideal
1-inch piece of ginger, grated
2-3 green chillies, finely chopped (adjust to your spice level)
¼ cup chopped coriander leaves
½ teaspoon turmeric powder
A pinch of asafoetida (hing)
1 teaspoon sugar (optional, for balancing flavours)
Salt to taste
1 teaspoon fruit salt (like Eno) or ½ teaspoon baking soda
For the Tempering (Tadka):
2 tablespoons oil (groundnut or any neutral oil)
1 teaspoon mustard seeds
1 teaspoon sesame seeds
8-10 curry leaves
1-2 dried red chillies, broken (optional)
Step_by_Step Cooking Guide
1. Prepare the Batter: Drain the soaked moong dal completely. In a blender, combine the dal, ginger, and green chillies. Grind to a thick, slightly coarse paste. You want a texture similar to idli batter, not a perfectly smooth puree. Use a little water only if absolutely necessary to get the blender moving.
2. Combine the Ingredients: Transfer the batter to a large mixing bowl. Add the grated bottle gourd, yogurt, turmeric powder, asafoetida, coriander leaves, sugar, and salt. Mix everything thoroughly. The bottle gourd will release some moisture, so the batter should not be too runny. Let this mixture rest for about 15–20 minutes.
3. Ready for Cooking: Just before you are ready to cook, add the fruit salt (Eno) or baking soda to the batter and gently mix it in one direction until it becomes light and airy. Do not over–mix. This step is crucial for a fluffy texture, so you must cook the Handvo immediately after.
Cooking the Handvo to Perfection
1. Prepare the Tempering: Heat the oil in a heavy–bottomed, non–stick pan or kadai over medium heat. Add the mustard seeds. Once they start to crackle, add the sesame seeds, curry leaves, and broken red chillies. Sauté for a few seconds until fragrant.
2. Cook the First Side: Pour the entire batter evenly over the tempering in the pan. Do not stir. Cover the pan with a lid and reduce the heat to low. Let it cook for 10–15 minutes, or until the bottom is a deep golden brown and crispy. The top surface should look mostly set.
3. Flip and Finish: Gently loosen the edges with a spatula. To flip, you can either use two large, flat spoons or place a plate over the pan, carefully invert it, and then slide the Handvo back into the pan, uncooked side down. Cover and cook on low heat for another 7–10 minutes until the other side is also golden and a knife inserted into the center comes out clean.
