HANDVO (Spicy rice and lentil cake)

HANDVO (Spicy rice and lentil cake)

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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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Part 1

450g handvo flour
3 tbsp dairy free yoghurt (optional)
400-450ml water (APPROX)
1/2 lemon (juice only)

Part 2

1 tbsp white or black sesame seeds
0.25 tsp cinnamon powder
2 tsp salt
0.25 tsp chilli powder
1 green chilli chopped into 8 pieces
0.25 tsp turmeric
0.25 tsp Coriander and Cumin powder (optional)
1 tsp eno (raising agent)

Part 3

1 courgette
1 carrot
1 potato (small)
1 onion
2 cloves garlic
1 handful of peas
1 tsp grated ginger

Part 4 - tempering

2 tbsp oil
1 cinnamon stick (~10 cm)
0.5 tsp Cumin seeds
0.5 tsp mustard seeds
1 chopped chilli
0.25 tsp chilli flakes /powder
2 tbsp sesame seeds
Bay leaves (optimal)
2 Small handful Fresh Coriander chopped

Part 5

2 tbsp sesame seeds

Starting each morning by taking a moment to enjoy the lentil things in life 😉 This is a recipe I shared a while back which makes the ultimate breakfast dish, packed with plenty of plantbased protein and fibre! Have you tried it yet?


  • Mix all ingredients from part1 in a large bowl and keep in a warm place overnight (should form a liquid paste like semolina or cream of wheat)
  • Mix in all ingredients from part 2, followed by eno
  • Grind all vegetables from part 3 in a food processor (excluding the peas) and add to mixture
  • Pour the mixture in a baking tray
  • Add 2 tablespoons off oil to a saucepan and once heated, add the cumin and mustard seeds. Once they start to pop add the remaining ingredients in part 5 and toast for 2-3 minutes until fragrant
  • Pour the tempering on top of the mixture in the tray, evenly spread
  • Sprinkle with sesame seeds, and bake at 180 c for 45-50 minutes until golden Brown on the top
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