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Saturday, 5 May 2018

Baked Handvo - Healthy Gujarati Snack



           Handvo is a traditional Gujarati snack that can be had as an appetizer, tea-time snack or for breakfast. It can be cooked through various methods - by baking, steaming or pan frying. So this is the former method. It is generally cooked with a rice-lentil combo with various grated veggies added to it. 

            In this particular recipe I added grated green papaya, cucumber and beetroot. So if you are craving for some healthy and nutritious snack, go ahead and dish out this simple delicacy by following a step by step pictorial recipe. 








  • 3/4 cup rice
  • 1/3 cup chana dal
  • 2 tbsp. tuvar dal
  • 2 tbsp. masoor dal
  • 2 tbsp. urad dal
  • 1/2 tsp. fenugreek seeds
  • 1/2 cup grated beetroot
  • 1/2 cup grated cucumber
  • 1/2 cup grated green papaya
  • handful of coriander leaves, chopped
  • 2 green chilies, chopped
  • 1 tsp. ginger, grated
  • 2-3 tbsp. fresh grated coconut 
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • juice of 1/2 lime
Tempering - 
  • 2 tbsp. oil
  • 1 tsp. mustard seeds 
  • 1/2 tsp. cumin seeds
  • 1 tsp. sesame seeds
  • 1 sprig curry leaves
  • 1/4 tsp. asafoetida
  • 1 dry red chili 
  • 1 tbsp. fresh grated coconut to garnish 
  • 1 tbsp. chopped coriander leaves to garnish 





          Soak the rice, fenugreek seeds and the lentils overnight. Grind to a slightly coarse paste. Add rest of the ingredients and mix well. 

          Heat oil in a pan and temper with the dry red chilies, mustard seeds and cumin seeds. Saute for a few seconds. 

           Add the curry leaves, asafoetida and sesame seeds. Saute for a few seconds more. Pour this tempering to the prepare batter and mix well.

          Transfer the batter to a greased loaf tin and bake for 30-35 minutes at 180 degrees C. Set aside to cool and them flip it over on a serving plate

           Garnish with grated coconut and coriander leaves. Slice as desired and serve with mint chutney for a tea-time snack, appetizer, brunch or breakfast. They can also be relished as an after-school snack or as a lunch box meal. 





                              Soak rice, fenugreek seeds and the lentils overnight. Grind to
                              a slightly coarse paste.



                                        Add rest of the ingredients and mix well. 



                                 Heat oil in a pan and temper with the dry red chilies, mustard
                                 seeds and cumin seeds. Saute for a few seconds. Add curry leaves,
                                 asafoetida and sesame seeds. Saute for a few seconds more. 



                                    Pour this tempering to the prepare batter and mix well.



                                  Transfer the batter to a greased loaf tin and bake for 30-35
                                   minutes at 180 degrees C.  




                      Garnish with grated coconut and coriander leaves. Slice as desired and 
                      serve with mint chutney for a tea-time snack, appetizer, brunch or 
                      breakfast. They can also be relished as an after-school snack or as a lunch 
                      box meal. 










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