25-Minute Handvo: Crispy Lentil-Rice Cake
A savory Indian baked cake made from ground lentils and rice flour, studded with veggies and spiced with ginger and green chili. Golden-brown, crispy-edged, and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 10g
Ingredients
- 1 cup yellow split lentils (moong dal), rinsed
- ½ cup rice flour
- 1.5 tbsp ginger and green chili paste
- ¾ cup finely diced carrot and zucchini (mixed)
- 2 tbsp sesame seeds
- 3 tbsp coconut oil (or neutral oil)
- 1 pinch salt and pepper to taste
Instructions
- 1
Soak lentils in water for 5 minutes, then drain well and grind to a coarse paste with just enough water to move the blender.
- 2
Mix lentil paste with rice flour, ginger-chili paste, diced vegetables, sesame seeds, and salt until fully combined.
- 3
Heat oil in an 8-inch round cake pan or skillet over medium-high until shimmering, about 1 minute.
- 4
Pour batter into the hot pan and smooth the top with a spoon.
- 5
Bake in a 375°F oven for 12–15 minutes until edges turn golden and a toothpick inserted in the center comes out clean.
- 6
Cool for 2 minutes, then cut into wedges and serve warm with chutney or yogurt.
Tools you’ll need
- blender or food processor
- 8-inch round cake pan or cast-iron skillet
- mixing bowl
- spoon
- oven (preheated to 375°F)
- toothpick
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