Oats Handvo (Baked)
Baked
- Time
- 50 min
- Serves
- 6
- Calories
- 180 kcal
- Protein
- 8 g
About this recipe
Handvo is a Gujarati cake, savory and spongy, built on besan but endlessly variable with grains and vegetables. This version uses rolled oats ground into flour, creating a bake that is nuttier and more textured. Made vegan with soy yogurt and oil, it loses nothing in richness—grated bottle gourd and carrot release moisture as the cake steams, keeping everything tender. Ginger and chilli paste run through the batter, giving each bite subtle heat that builds as you eat. Mustard and sesame seeds crackled in oil and scattered on top add nutty crunch and bitterness. The finished handvo is golden, fine-crumbed, and substantial enough for breakfast or snack. The technique is grinding rolled oats to coarse flour (not too fine or handvo becomes gluey) and letting batter rest 15 minutes so oats fully hydrate. Squeezing grated vegetables removes excess moisture that would make handvo soggy. Many skip squeezing and end up dense. Using Eno creates lighter crumb—more forgiving for beginners. Shortcut: buy oat flour. This is high-protein and fiber-rich, making it satisfying. Serve warm with any chutney. Leftover keeps for four days and reheats gently in oven.
Ingredients
Method
- 1 Mix oats, besan, soy yogurt, dudhi, carrot, ginger-chilli paste, salt and 1 tbsp oil; rest 15 min.
- 2 Stir in Eno; pour into a greased 8-inch oven-safe pan.
- 3 Heat remaining oil; crackle mustard and sesame; pour over the batter.
- 4 Bake at 190 C for 28 min until top is golden and a skewer comes out clean.
- 5 Rest 5 min, slice and serve with chutney.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
