Handvo (Gujarati Savoury Lentil-Rice Cake)

Ingredients

• •1 cup long-grain white rice
• •1/2 cup split yellow lentils (toor dal)
• •1/4 cup split chickpeas (chana dal)
• •1 cup plain yogurt
• •2 cups zucchini, coarsely grated
• •1 tbsp fresh ginger, grated
• •1 green chili, minced
• •1/2 tsp ground turmeric
• •1 tsp salt
• •1 tsp baking soda
• •3 tbsp vegetable oil
• •1 tsp mustard seeds
• •2 tbsp sesame seeds
• •8 curry leaves

Directions

1. 1Soak rice, toor dal, and chana dal in water for 6 hours, then drain thoroughly.
2. 2Blend the soaked grains with yogurt into a thick coarse batter and ferment covered for about 2 hours.
3. 3Fold zucchini, ginger, chili, turmeric, salt, and baking soda into the fermented batter.
4. 4Heat oil in an oven-safe skillet and crackle mustard seeds, sesame seeds, and curry leaves for 30 seconds.
5. 5Pour in the batter, smooth the top, and bake at 375°F (190°C) for 40–45 minutes until deeply golden.
6. 6Cool 15 minutes before cutting into squares so the centre sets cleanly.

💡 Squeeze only the excess water from the zucchini; leaving some moisture keeps handvo tender during its long bake.

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