Crispy Handvo Cake
A savory Indian rice-and-lentil cake studded with vegetables, pan-fried until golden and crispy outside. No soaking required—use instant grits and quick oats as the base for a weeknight shortcut.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 8g
Ingredients
- ¾ cup quick oats or instant grits
- 1 can (15 oz) cooked chickpeas or canned, drained
- 1 tbsp ginger-green chili paste (jarred or fresh)
- ½ medium carrot, grated
- 2 stalks green onions, chopped
- ¼ tsp turmeric powder
- ⅛ tsp asafoetida (hing)
Instructions
- 1
Mix oats, chickpeas, ginger-chili paste, carrot, green onions, turmeric, and hing in a bowl with 0.25 cup water until thick and cohesive.
- 2
Heat 2 tbsp oil in a 10-inch skillet over medium-high until shimmering, about 90 seconds.
- 3
Pour the batter into the skillet and spread into a 0.5-inch-thick cake, pressing gently with a spatula.
- 4
Cook without stirring for 6–7 minutes until the bottom is golden brown and crispy. Edges should curl slightly.
- 5
Flip the cake carefully and cook the other side for 4–5 minutes until also golden and crispy throughout.
- 6
Slide onto a cutting board. Cut into wedges and serve hot with yogurt, chutney, or pickled onions on the side.
Tools you’ll need
- 10-inch nonstick or cast iron skillet
- mixing bowl
- wooden spoon or spatula
- spatula for flipping
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