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Baked Handvo (Rice, Lentils & Vegetables Savory Gluten Free Snack)

Baked Handvo (Rice, Lentils & Vegetables Savory Gluten Free Snack)

Baked Handvo is a Savory and nutritious, gluten free Snack or Savory cake or Muffins made using Rice, Lentils and Vegetables. It is also a healthy toddler snack or a finger food.
5 from 5 votes
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Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: Gujarati, Indian
Keyword: Baked, Gluten Free, Handvo, Lentils, Rice, Vegan, Vegetables
Prep Time: 30 minutes
Cook Time: 45 minutes
Soaking & Fermentation Time: 13 hours
Total Time: 1 hour 15 minutes
Servings: 4 people
Author: Renu Agrawal-Dongre


  • 1/2 Cup Toor/Arhar/ Dal Yellow Pigeon peas
  • 2 tbsp Urad Dal White …
  • 2 tbsp Yellow Mung Dal I replaced the Green with Yellow, as I did not had Green
  • 1 Cup Rice I used Idli Rice
  • ½ Cup Sour Curd / Yogurt
  • 1.5 Cups grated Bottle Gourd Dudhi/Lauki
  • 3-4 tbsp oil
  • 4 tsp lemon juice
  • ¼ tsp Soda-Bi-Carb
  • 3 tsp Sugar
  • ½ tsp Red chilli powder as per taste
  • 2-3 Green chilli finely chopped
  • ¼ inch Ginger grated ½ tsp ginger paste
  • 2-3 cloves garlic grated Optional
  • 1 tsp mustard seeds Rai
  • 1 tsp sesame seeds Til
  • 1 tsp Carom seeds Ajwain
  • ½ tsp Gluten Free Asafoetida Hing **Please see Notes
  • ½ Cup Chopped Coriander


  • Clean, wash and soak the dals and rice in enough water for at least 4-5 hours.
  • Rinse and drain and blend into a smooth mixture.
  • Transfer the mixture into a wide bowl, add curd, mix and let it ferment overnight. 
  • Preheat the oven to 180 Deg C.
  • Add the grated bottle gourd, 1 tsp oil, lemon juice, salt, red chilli, turmeric, ginger, garlic and mix well. 
  • Now add the Soda-Bi-Carb and give a quick mix.
  • Transfer it into a greased baking dish. Do grease the muffins tins all over as sometimes it becomes difficult to remove. (I used a 6 inch cake tin, and a muffin tin.)
  • Fill the tin only half way, i.e. around 1 inch from the base.
  • In another pan, add the remaining oil, once hot, add the mustard seeds, carom seeds and sesame seeds. Once it pops up, add the hing and switch of the gas.
  • Pour this tadka or the oil mix over the tin.
  • Bake it in a preheated oven at 180 Dec C for 30-40 mins until golden brown on the top and a toothpick inserted comes out clean.
  • The muffins are ready in 25-30 mins, the cake takes around 45 mins.
  • Once done let it cool in the tin for at least 5 minutes on a cooling rack before removing them out.
  • Serve them warm with chutney or tea


  • One can add vegetables of your choice and can add different types.
  • Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu