Baked Handvo

About this recipe

Handvo is a patient cook's reward—a baked savoury cake that requires forethought because the rice-and-lentil batter needs to sour overnight. That's where all the tang and lift come from, the slow fermentation that turns simple flour into something with character and lightness. We bake it instead of pan-frying, which means you get a sesame-crusted golden top and a soft, bottle-gourd-studded interior all in one tray, with minimal oil and zero mess. The base is equal parts rice and lentils (moong, masoor, or a combination) ground together with grated bottle gourd, then left to ferment with a little yogurt overnight. That fermentation is not optional; it's the whole point. The eno is only there as insurance, but a properly fermented batter barely needs it. By morning, the batter should smell slightly sour and look a little risen. The mustard seeds tempered in hot oil go into the batter before it goes into the tin, but the finishing touch is what seals it—a scatter of sesame seeds on top that bake to a perfect crunch. Don't skip this step; it's the difference between handvo and a bland vegetable cake. Bake it at 180 degrees Celsius for 35 to 40 minutes, turning the tray once halfway through so it browns evenly. Cut it into squares once it's cooled enough to hold together, and serve it with green chutney made from coriander and raw chilli. It's brilliant for lunchboxes because it doesn't fall apart, it keeps well for three days, and it's genuinely high-protein. Handvo freezes beautifully and reheats without drying out; you can even eat it cold if you're in a rush.