Low Sodium Handvo

Delight in the wholesome goodness of **Low Sodium Handvo**, a healthier twist on the traditional Gujarati savory cake. Made with a nutrient-rich blend of rice, chana dal, toor dal, and other lentils, this recipe brings a perfect balance of flavor and nutrition. The batter is infused with grated bottle gourd, ginger, green chili, and turmeric and fermented for a light, spongy texture. A tempered topping of mustard seeds, sesame seeds, and curry leaves adds a fragrant crunch without heavy reliance on salt. Whether baked to golden perfection or steamed for a softer finish, this low-sodium Handvo is a heart-healthy and satisfying snack or meal that pairs beautifully with chutney or tea. Perfect for anyone looking to enjoy a classic Indian dish with a nutritious, low-sodium upgrade!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup Rice
• 0.5 cup Chana dal (split chickpeas)
• 0.5 cup Toor dal (split pigeon peas)
• 0.25 cup Urad dal (split black gram)
• 0.25 cup Moong dal (split green gram)
• 1 cup Yogurt
• 1 tablespoon Ginger paste
• 1 teaspoon Green chili paste
• 1 cup Grated bottle gourd (lauki)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Baking soda
• 1 teaspoon Sugar
• 2 teaspoons Erythritol (sugar substitute)
• 1 tablespoon Lemon juice
• 2 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1 tablespoon Sesame seeds
• 10 leaves Curry leaves
• 0.25 teaspoon Asafoetida (hing)
• 2 cups Water

Directions

Step 1

Rinse the rice and all the dals together in a bowl. Add 2 cups of water and soak them for at least 6 hours or overnight.

Step 2

Drain the water from the soaked rice and dal mixture. Grind it into a coarse paste using a food processor or blender, adding some water if necessary.

Step 3

Transfer the ground mixture into a large bowl. Add yogurt, ginger paste, green chili paste, grated bottle gourd, turmeric powder, sugar, and erythritol. Mix well to combine all the ingredients. Allow the batter to ferment for 4-6 hours, preferably in a warm place.

Step 4

Preheat your oven to 350°F (175°C). Grease a baking dish or prepare a steaming vessel.

Step 5

After fermentation, add lemon juice and baking soda to the batter. Mix well and adjust the consistency with water if required; it should be neither too thick nor too runny.

Step 6

Heat oil in a small pan over medium heat. Add mustard seeds and let them crackle. Then add sesame seeds, curry leaves, and asafoetida. Saute for a minute and pour this tempering over the batter.

Step 7

Mix the batter gently to incorporate the tempering. Pour the batter into the prepared baking dish or steaming bowl.

Step 8

Bake the Handvo in the preheated oven for about 30-40 minutes or until golden brown on top and a toothpick inserted comes out clean.

Step 9

If steaming, place the batter-filled dish in a steamer and steam for about 35-40 minutes.

Step 10

Allow the Handvo to cool slightly, then cut into pieces and serve warm or at room temperature. Enjoy your healthy, low-sodium Handvo as a snack or a main dish.

Nutrition Facts

Serving size	(1531.0g)

Amount per serving	% Daily Value*
Calories	1804.8

Total Fat 47.6g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 2.3g
Cholesterol 14.7mg	0%
Sodium 1942.6mg	0%
Total Carbohydrate 275.8g	0%
Dietary Fiber 55.4g	0%
Total Sugars 44.5g
Protein 87.5g	0%

Vitamin D 117.6IU	0%
Calcium 849.3mg	0%
Iron 20.5mg	0%
Potassium 4632.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.8%

Protein: 18.6%

Carbs: 58.6%