Savaury Cake


Far Handva Flour

3/4 cup rice

1/2 cup red split gram

1/2 cup yellow split gram

2 tbsp wheat

2 tbsp Bengal gram

2 tbsp white split gram

(All ground together)

1 cup sour yogurt

1/2 tsp baking soda

1 cup grated bottle gourd

2-3 tbsp oil

1 tsp sugar

2 tsp ginger-chilli paste

1 tsp fruit salt

A pinch of asafoetida

Salt to taste

For Tempering

4-5 tbsp oil

1 tsp mustard seeds

2 tsp sesame seeds

3-4 round dried red chillies

A pinch of asafoetida

A few curry leaves


1. Soak handva flour mixture in sour yogurt to which soda has been added, for six hours or overnight.

2. Grease a six-cup capacity baking dish with a little oil. Preheat the oven to 150° C, Add grated gourd, salt, ginger-chilli paste, sugar, asafoetida, two tablespoons of oil and fruit salt to the fermented batter and mix it with a little water.

3. Mix the batter very lightly and pour it into the greased baking dish.

4. Place the batter in the freezer until you get the tempering ready.

5. In a small vessel, heat four tablespoons of oil; add mustard and sesame seeds. When they splutter, add asafoetida, red chillies and curry leaves.

6. Remove the handva from the freezer and pour the tempering over the top and bake it in the preheated oven for twenty to twenty five minutes or until golden on top.

7. Remove from oven and cool. Cut into squares and serve with green chutney or sweet- sour pickle, accompanied by buttermilk.


Serve 6-8 

Do you have any questions?

Watch Now