Cheese Muffin Handvo

4.50 from 4 votes

Handvo is a Gujarati baked dish made from various dals and rice, vegetables, sesame and spices today we give it a little twist with cheese.
Prep Time 9 hours
Cook Time 30 minutes
Total Time 9 hours 30 minutes
Served AsBreakfast, Snacks
CuisineBreakfast, Indian
Servings 4


  • 2 cup flour handvo flour
  • 1 cup cheese
  • 4 tbsp. yoghurt
  • 1 cup water
  • 2 cup vegetables grated, bottle gourd, onion, carrot, sweet corn, green peas
  • 4 tbsp chili garlic ginger paste
  • 1 tbsp Turmeric Powder
  • 1 tbsp red chilli powder
  • 2 tbsp eno fruit salt
  • 1 teaspoon vegetable oil
  • Salt as per taste
  • 1/2 tbsp sugar

For tempering

  • 6 tbsp vegetable oil
  • 1 teaspoon cumin seed
  • 1 teaspoon mustard seeds
  • 7-8 curry leaves
  • 1/2 teaspoon asafetida
  • 2 tbsp sesame seeds


  • Mix the flour, yoghurt in a pan
  • Add a cup of water or little more if required to soak the mixture
  • Add salt and let the mixture rest overnight
  • Add little salt to the grated vegetables and let it stand. After a half hour, squeeze the water out of the vegetables and dispose the water
  • Take the fermented mixture and add the vegetables, chilli garlic ginger paste, oil, chilli powder, haldi and sugar. Mix well.
  • Prepare the tempering: heat the oil. Add mustard seeds and allow them to pop.
  • Now add asafetida, cumin seeds, chilli and curry leaves. Once the mixture is boiling, add the sesame seeds and turn the heat down.
  • Grease the cupcake tray with vegetable oil and keep it ready
  • Preheat oven to 300 F. Divide the flour mixture in half, and add half the quantity of fruit salt. Mix we'll and pour it equally into the moulds
  • Fill the moulds upto 1 tbsp add grated cheese and add top of handva mixer.
  • Bake the handva for 20 minutes or till the crust is golden brown and the handva has shrunk a little from the sides.
  • Remove the tray from the oven and cool for ten minutes.
  • Then remove the cupcake handva and serve with spicy mint and coriander chutney, sweet imli chutney and tomato ketchup.
  • Add the tempering on each of them.

Please appreciate the author by voting!

4.50 from 4 votes

Recipe Nutrition

Calories: 660 kcal | Carbohydrates: 67 g | Protein: 18 g | Fat: 36 g | Saturated Fat: 10 g | Polyunsaturated Fat: 14 g | Monounsaturated Fat: 8 g | Trans Fat: 0.1 g | Cholesterol: 30 mg | Sodium: 279 mg | Potassium: 441 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 5666 IU | Vitamin C: 54 mg | Calcium: 317 mg | Iron: 6 mg

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