There are many different combinations of ingredients for Handvo. I am introducing the following recipe, which is very simple to prepare and produces a delicious vegetable cake! Shak Handvo can be served warm or at room temperature for breakfast, lunch, a snack or dinner. I love to pair mine with some pickles and ginger tea for breakfast. Shak Handvo can be made ahead and refrigerated for up to a week. I like to cut it into smaller pieces and then reheat each piece for 20-30 seconds in the microwave. Handvo makes for a perfect potluck, picnic or travel food." Lalitha
1/2 kg (1.1 lb) mixed vegetables, e.g., peas, onions, French (green) beans, cauliflower, carrots, white bottle gourd or your favourite vegetables
1/2 kg (1.1 lb) potatoes salt to taste
1 cup milk
1 cup rice flour
4 tbsp chopped coriander (cilantro) leaves
ginger (chopped finely)
a few curry leaves
white sesame seeds dried whole or flaked
Boil the mixed vegetables. Boil, peel and mash the potatoes into a smooth pulp. Add the boiled vegetables to the potato pulp. Then add salt, milk, rice flour and coriander leaves. Mix well.
If you are using the optional ingredients, heat the oil of your choice. Add mustard seeds. Once they start sputtering, add ginger and chopped curry leaves. Turn the heat off. Add sesame seeds and chilies. Add this mixture to the dough and mix well.
Preheat oven to 350F. Prepare a baking pan by greasing all the sides and the bottom. Spread the dough evenly and press it lightly with the heel of your palm.
If desired, sprinkle a little rice flour, bread crumbs or sesame seeds on top of the dough before baking. This will form a brown crust.
The total baking time is 30-45 minutes. Lalitha bakes it for 25 minutes at 350F and then broils it for 5 minutes (which gives it a crispy browned top). Let it cool for 20 minutes, then remove it from the baking pan.
From the kitchen of Lalitha Mahadevan
Article: Diversity in the Kitchen: India