SPINACH HANDVO

Spinach Handvo is a quick and instant Gujarati savoury cake, made without fermentation. Traditionally, Handvo is prepared using mixed lentils and rice batter that’s fermented overnight — but this instant version skips all that time!
Here, semolina (sooji) and curd create a soft base, while spinach puree adds nutrition, colour, and flavour. It’s lightly spiced, crispy on the outside, and soft inside — a perfect tea-time snack or light meal.
USP of this handvo is
✅ Instant version — no fermentation needed
✅ Loaded with spinach for a healthy twist
✅ Crispy outside, soft inside
✅ Classic Gujarati flavour in a quick modern recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Serve : 3

Ingredients:

For the batter:

1 cup semolina (sooji)

2 tbsp gram flour (besan)

½ cup curd (dahi)

½ cup spinach puree (spinach, coriander, green chillies, ginger blended)

1 small onion ( ground to paste & sautéed)

1 tsp sugar

½ tsp red chilli powder

¼ tsp turmeric powder

Salt to taste

Water as needed (for consistency)

1 tsp fruit salt (eno)

For tempering:

2 tbsp oil

½ tsp mustard seeds

½ tsp cumin seeds

1 tsp sesame seeds

Few curry leaves

Pinch of asafoetida (hing)

Method:

In a bowl, mix semolina, besan, and curd. Let it rest for 10 minutes.

Blend spinach, coriander, green chillies, and ginger into a smooth puree.
Heat one tsp oil, add 1/4 tsp cumin seeds and sauté onion paste.

Add the puree to the rested semolina mixture.

Add sugar, salt, red chilli powder, turmeric, and the sautéed onion paste. Mix well. Adjust consistency with little water if needed (it should be thick yet pourable).

In a non-stick pan, heat oil.

Add mustard seeds, cumin seeds, sesame seeds, curry leaves, and a pinch of hing. Let them splutter.

Just before pouring batter, add fruit salt (eno) and 1 tbsp water to activate it. Gently mix.

Pour the batter into the pan over the tempering.

Cover and cook on low flame until the base turns crisp and golden brown.

Flip carefully and cook the other side until done. Then turn off the flame.

Serve hot with green chutney, tomato ketchup or tea-coffee.