Vegan, Gluten-free Handvo (Savoury Gujarati Teacake)

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Fuel your autumn days with this wholesome, vegan, and gluten-free Handvo!✨

Handvo is a traditional savoury cake from Gujarat, that can be enjoyed for breakfast, lunch, or as a light dinner. It’s traditionally made from lentils and rice, but this version uses samo (barnyard millet) and sabudana (sago), making it not only gluten-free and dairy free but also suitable for fasting during Navratri or Ekadashi, providing the necessary nourishment and energy. Pair it with green chutney or coconut chutney for added flavour, or enjoy it as a standalone dish.

Made with samo (barnyard millet), sabudana (sago), seasonal veggies, and a flavourful tadka of sesame and cumin, this dish is a delicious way to stay nourished while observing your fast or crave a savoury cake with a cuppa chai on a Sunday. Handvo offers a light, easily digestible meal that keeps you energised without compromising on taste.

Here’s why this Handvo is the perfect light meal or snack:
Vegan & Gluten-Free
Easy to Digest
Packed with Energy
Flavourful and Satisfying

Ayurvedic Health Benefits

  • Samo (Barnyard Millet) is light and easy to digest, samo is perfect for fasting, offering cooling and grounding properties that support digestion and balance vata. It’s high in fiber and essential minerals like magnesium and iron.

  • Sabudana (Sago) is a great source of energy and nourishment during fasting, sabudana helps strengthen digestion and pacifies pitta.

  • Sesame Seeds are rich in healthy fats and are a powerhouse of calcium, iron. They nourish the tissues and are grounding, making them perfect for fasting days, especially during vata season.

  • Ginger and Green Chili adds warmth and aids digestion, enhancing the metabolism without overwhelming the digestive system and keeping your digestive fire (agni) balanced.

Ingredients:
1 cup samo 
1/4 cup sabudana (sago)
Salt to taste
1/2 cup non-dairy yogurt (coconut, almond, or soy)
1 tbsp red chili powder
Ginger and green chili paste 
Vegetables of your choice that you eat during fast (crushed) 
3 tbsp oil 
3 tbsp sesame seeds 
1 tbsp cumin seeds
1 dry red chili

Method:

  1. Soak the samo and sabudana: In a bowl, soak 1 cup of samo and ¼ cup of sabudana for at least 4 hours, or until they soften.

  2. Prepare the batter: After soaking the samo and sabudana, drain some of the excess water and liquidise into a smooth runny batter. Combine with ½ cup of yogurt and allow to ferment for 1-2 hours.

  3. Add veggies/spices: Incorporate the crushed vegetables of your choice (carrots, cabbage, etc.) into the batter and mix well. Stir in salt to taste, 1 tbsp red chili powder, and ginger-green chili paste.

  4. Make the tadka (tempering): Heat 3 tbsp oil in a roasting pan. Add 3 tbsp sesame seeds, 1 tbsp cumin seeds, and 1 dry red chili. Let them splutter.

  5. Combine: Pour the hot tadka into the batter and mix thoroughly.

  6. Cook: Grease a pan or baking dish, pour in the batter, and spread it evenly. Bake at 180°C (350°F) for about 45-60 minutes or until golden and crispy on top. Alternatively, you can cook it on a stovetop on low heat, covered, until cooked through.

  7. Serve: Slice and serve the handvo warm with a side of chutney or as a standalone snack.