Handvo Recipe from Gujrat

handvo recipe | how to make gujarati handvo recipe | mixed dal handvo with detailed photo and video recipe. a healthy and tasty mixed lentil vegetable cake recipe from the popular gujarati cuisine. it is generally prepared from lauki or bottle gourd combined with mixed lentil dough and baked till it attains cake-like texture. it is generally served with spicy green chutney for breakfast and snacks.

handvo recipe | how to make gujarati handvo recipe | mixed dal handvo with step by step photo and video recipe. gujarati cuisine has to offer myriad colourful recipes which can be easily relished for breakfast and dinner. generally, it is either prepared with besan or perhaps with a combination of lentils. one such healthy and a popular baked recipe similar to the cake recipe is vegetable based handvo recipe.

i have posted quite a few gujarati cuisine recipes till now in my blog, but personally, i feel handvo recipe is the most healthy recipe. basically, the recipe is full of nutrients particularly a protein-packed filling spicy bread. the texture and appearance is very similar to any popular cake recipe, but has to offer a lot more benefits compared to it. i personally prepare it breakfast and i prepare it well ahead in advance like the previous day. it makes my life easier early morning and i just heat for 1-2 minutes in the microwave before serving. the savory handvo cake can be served as it is, but i personally recommend to serve it with spicy green chutney. in addition you can also serve it with a combination of green chutney and imli chutney too.

the gujarati handvo recipe can be overwhelming especially for the beginners hence, sharing some tips and suggestions for it. firstly, lauki or bottle gourd is generally added to this vegetable and lentil based cake. but that is optional and can use any choice of veggies like pumpkin, sweet potato etc. secondly, i have used eno fruit salt for hastening the fermentation but as an alternative, you can use baking soda too. also, ensure to ground the lentil to a thick batter with less water while grounding. finally, the recipe is generally served for breakfast but can also be easily adapted for evening tea time snacks. serve it with green chutney, tomato ketchup and/or imli chutney.