Breakfast
Jain Handvo
The Quirky Foodster Team
Ingredients
- 200 g (1 cup) rice, rinsed
- 100 g (1/2 cup) split pigeon peas (toor dal)
- 50 g (1/4 cup) split chickpeas (chana dal)
- 50 g (1/4 cup) split green gram (moong dal)
- 50 g (1/4 cup) split black gram (urad dal)
- 240 g (1 cup) plain yogurt
- 200 g (2 cups) bottle gourd (lauki), grated
- 1 tbsp ginger-free green chilli paste (green chillies pounded with a little water)
- 1 tsp turmeric powder
- 1/4 tsp asafoetida
- 2 tsp sugar
- Salt, to taste
- 60 ml (4 tbsp) sesame oil, divided
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- 8-10 fresh curry leaves
- 1/2 tsp baking soda
Method
- Rinse the rice and all four dals together, cover with plenty of water and soak for 6-8 hours or overnight.
- Drain and blend with the yogurt to a coarse, slightly grainy batter (it should not be perfectly smooth). Cover and leave to ferment in a warm spot for 6-8 hours, or overnight.
- Once fermented, stir in the grated bottle gourd, green chilli paste, turmeric, asafoetida, sugar and salt.
- Preheat the oven to 180°C (350°F). Grease a baking dish generously with 1 tbsp of the sesame oil.
- Just before baking, heat the remaining sesame oil in a small pan, add the mustard seeds, cumin seeds, sesame seeds and curry leaves, and let them splutter for 30 seconds.
- Stir the baking soda into the batter, then immediately fold in half the tempering. Pour the batter into the prepared dish and pour the remaining tempering evenly over the top.
- Bake for 35-40 minutes, until a skewer inserted in the centre comes out clean and the top is deep golden.
- Rest for 5 minutes, then cut into squares and serve warm.
Introduction: Handvo is a savoury, cake-like bake from Gujarat made from a fermented batter of rice and mixed lentils,
studded with vegetables. It is traditionally cooked slowly in a heavy pan so the base turns deep golden and
crisp while the inside stays soft, and is a common Jain household breakfast or after-school snack, since it
needs neither onion nor garlic to taste rich and savoury.
Cultural Background: Handvo is a savoury, cake-like bake from Gujarat made from a fermented batter of rice and mixed lentils,
studded with vegetables. It is traditionally cooked slowly in a heavy pan so the base turns deep golden and
crisp while the inside stays soft, and is a common Jain household breakfast or after-school snack, since it
needs neither onion nor garlic to taste rich and savoury.
Tips: A slightly sour, well-fermented batter gives the best flavour — don't rush the fermentation in cool weather. If baking isn't convenient, handvo can be cooked stovetop in a heavy, lidded kadai over very low heat for about 40 minutes, flipping once.
Variations: Stir in grated bottle gourd's cousin, grated raw papaya, for a slightly different texture. Top with extra sesame seeds for a nuttier crust.
Storage: Keeps in an airtight container in the fridge for up to 3 days.
Reheating: Reheat squares in a dry pan over low-medium heat for 2-3 minutes per side to re-crisp, or in an oven at
160°C (320°F) for 8-10 minutes.
Nutrition (approximate, per serving)
Approx. 260 kcal, 10g protein, 9g fat, 34g carbohydrate, 5g fibre per serving.
Vegetarian / Vegan
Vegetarian as written; a plant-based yogurt makes it fully vegan.
FAQs:
Q: Can I skip the fermentation?
A: Yes, in a pinch — add 1/2 tsp baking soda plus 1/2 tsp fruit salt (eno) right before baking, though the flavour will be milder and less tangy.
Q: What can I use instead of bottle gourd?
A: Grated cabbage or grated raw papaya both work well and keep the recipe Jain-appropriate.
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