Handvo With Coriander Chutney Recipe

A crispy savory cake made from lentils for protein, bottle gourd for for vitamins and minerals and spices. Roast this delicacy a handvo cake and enjoy it as breakfast or snack. Serve it with coconut chutney, mint and cilantro chutney or simply ketchup.

Nutritional info

  • 80.4 kcal
  • 7.3 gm
  • 2.6 gm
  • 32.5 mg
  • 1.1 mg
  • 4.9 mg
    Vitamin C
  • 62.1 mcg
    Vitamin A
  • 3.7 gm
    Total Fat
6.0 Tsp(19.0 gm) Rice Flour
4.0 Tsp(10.0 gm) Besan
1/2 Tsp(2.0 gm) Suji
100.0 Ml(100.0 ml) Unsalted Buttermilk
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
5.0 Grated Tbsp(54.0 gm) Bottle Gourd
1/4 Grated Tsp(0.47 gm) Ginger
1/4 Tsp(1.0 gm) Green Chilli Paste
1/4 Tsp(0.73 gm) White Til
1/4 Tsp(1.0 gm) Fruit Salt
1/4 Tsp(0.93 gm) Rai
0.13 Tsp(0.56 gm) Salt
1.0 Tsp(3.0 ml) Oil
1.0 Chopped Cup(44.0 gm) Coriander Leaves
2.0 Chopped Tsp(4.0 gm) Green Chilli
2.0 Tbsp(21.0 gm) Peanuts
1.0 Tbsp(12.0 ml) Lemon Juice
1.0 Tsp(4.0 gm) Salt
20.0 Ml(20.0 ml) Water
  • For handvo

    In a bowl add 6 tsp rice flour, 4 tsp besan, 1/4th tsp chopped green chillies, 4.5 tbsp grated bottle gourd, 1/8th tsp salt, 1/4th tsp fruit salt, buttermilk and mix all ingredients well.

  • In a pan heat 1 tsp oil, add 1/4th tsp rai, 1/4th tsp white til.

  • Pour the handva mixture.

  • Cover and cook till crisp, flip and cook on another side.

  • For coriander chutney

    In a blender add 1 cup chopped coriander leaves, 2 tsp chopped green chilli, 2 tbsp peanuts, 1 tbsp lemon juice, 1 tsp salt. Pulse till smooth.