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You need to prepare rice.
You need to prepare chana dal.
You need to prepare toor dal.
Provide urad dal.
Use curd.
Provide grated cabbage.
You need to prepare grated carrot.
Prepare coriander leaves.
Prepare ginger paste.
Use green chilli finely chopped.
Provide sugar.
Prepare red chilli powder.
Provide haldi powder.
You need to prepare oil.
Provide salt.
Provide eno/ fruit salt.
Provide For tempering.
Provide oil.
Provide mustard seeds.
Prepare jeera powder.
Use curry leaves.
You need to prepare hing.

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Firstly take a large mixing bowl add rice, chanadal, tur dal & urad dal,add enough of water to this and soak this for 4-5 hrs,drain.
To this add curd and blend to a smooth but slightly coarse paste.
To the blended paste add grated cabbage, carrot, coriander leaves, ginger paste, chopped green chilli, turmeric,sugar, red chilli powder oil and salt. Mix well making sure the batter is slightly thick like idli batter consistency. Now add 1 tsp eno/fruit salt and mix gently (or else ferment overnight if u do not prefer to use eno).
Transfer the batter into the round cake mould (dia 7 inch) make sure to grease mould with oil to avoid sticking & line butter paper at bottom of the tin. Now prepare tempering by heating 3 tsp oil, once the oil is hot add all tempering items, allow this to temper and pour the tempering over handvo batter.
Place the handvo tin into the preheated oven and bake at 180 degree Celsius for 30 mins. Bake till the toothpick inserted comes out clean & crisp top layer is formed..
Let it cool in room temperature, once cooled demould and cut into pieces and serve with green chutney or tomato ketchup.

Spiced with fresh ginger and green chilies. Handvo is a popular Gujrati snack. Handvo is a popular Gujrati snack. This is a baked, spicy lentil cake made with rice and different lentils fermented batter mixed with spices. Handvo (Gujarati: હાંડવો) is a vegetable cake originating from the Gujarat, India.

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