Grits Handvo – an Indian savory cake

2 C yellow corn grits/polenta (Bobs Red Mill brand), millet rawa, or raagi rawa
1-2 tbs cream of wheat (Sooji, Optional)
1 TBS chickpea flour or besan as thickening agent (optional)
Or handva flour in place of Sooji + Besan
2 tbs flax meal
5 small or 2 large zucchini, grated
1 small bottle gourd, grated (Doodhi)
1-2 onions, finely chopped (Optional)

1-2 tsp dry achar masala (Optional) or a Spicy blend of Cayenne Pepper, Crushed Red Pepper, Red Chili Powder
4-5 tbs dry methi kasoori or 1 C fresh methi leaves (optional)
2 tbs toasted sesame seeds
1/8 tsp turmeric
1 bunch finely chopped fresh coriander
1 tbs grated ginger
6-8 finely chopped green chilies to taste
3-4 Fresh green garlic shoots (optional)
2 tbs lemon juice to taste
1 C plant based yogurt (optional, use water instead)
1/2 – 1C water
Salt to taste
2 ½ tsp Eno Fruit Salt

Dry roasted curry leaves
Sesame seeds
Mustard seeds


  1. Preheat oven to 350F
  2. Mix all above ingredients well except Fruit Salt. Consistency should be similar to Adai batter (cake batter). Set aside for 2 hrs.
  3. Mix in Fruit Salt just before placing in the oven. Pour about 1 in. deep in a glass or ceramic pan.
  4. Sprinkle Seasoning on top of batter
  5. Bake for 50-60 mins or toothpick comes out clean
  6. Broil on High for 1 min. to brown the top or 400F for 1-4 mins.
  7. Should turn out crispy on the top and bottom

Recipe courtsey Anjana!
ENJOY with or without Coriander Chutney! Makes a great snack, and great for school lunch box!

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