Cheesy Handvo Muffins: A Gujarati Delight
9 hours 30 minutes
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About Cheesy Handvo Muffins: A Gujarati Delight
Experience a delightful twist on the traditional Gujarati Handvo with these savory Cheesy Handvo Muffins! This recipe combines the wholesome goodness of handvo – a baked dish made with lentils, rice, and vegetables – with the irresistible flavor of cheese.The batter, made with handvo flour (easily substituted with a blend of rice and lentil flours), is fermented overnight for a light and fluffy texture. We've simplified the process while retaining the authentic taste, making it perfect for both seasoned cooks and beginners.Prepare to be amazed by the incredible combination of textures and flavors in each bite! These muffins are a perfect appetizer, snack, or even a light meal, and they're guaranteed to impress your friends and family.
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Recipe Time & More
Prep9 hours
Cook30 minutes
Total9 hours 30 minutes
Ingredients
For the Handvo Batter
- 2 cup Handvo Flour if unavailable, substitute with a blend of 1 cup rice flour and 1 cup split chickpea flour (besan).
- 1 cup Yogurt
- 1 cup Water
- 1 1/2 tsp Salt adjust to taste
For the Vegetable Mixture
- 1 cup Bottle Gourd grated
- 1/2 cup Onion finely grated
- 1/2 cup Carrot grated
- 1/2 cup Corn Kernels fresh or frozen, sweet
- 1/2 cup Peas fresh or frozen, green
- 4 tbsp Chili Garlic Ginger Paste
- 1 tbsp Turmeric Powder
- 1 tbsp Chili Powder adjust to taste, red
- 1/2 tbsp Sugar
- 1 tbsp Vegetable Oil for the batter
- 1 cup Cheese grated cheddar or your preferred type
For the Tempering
- 6 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 7-8 Curry Leaves
- 1/2 tsp Asafoetida hing
- 2 tbsp Sesame Seeds
- 2 tbsp Eno Fruit Salt
Instructions
Prepare the Handvo Batter
- Mix handvo flour and yogurt in a large bowl. Gradually add water until you achieve a smooth, slightly thick batter. Add salt and let the batter rest overnight for fermentation.
Prepare the Vegetable Mixture
- Grate all vegetables (bottle gourd, onion, carrot). In a separate bowl, combine the grated vegetables, chili garlic ginger paste, turmeric powder, red chili powder, sugar, salt and oil. Mix well and set aside for 30 minutes to allow excess moisture to release. Squeeze out the excess water from the vegetable mixture.
Make the Tempering
- Heat oil in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, curry leaves, and saute for a few seconds until fragrant.
Assemble and Bake the Muffins
- Preheat oven to 350°F (175°C). Grease a muffin tin well with oil.
- Divide the fermented batter in half. Add eno fruit salt to one half and mix well. Pour half of the batter into each muffin cup, filling them about halfway.
- Top each muffin with half the vegetable mixture, then sprinkle some grated cheese over the mixture.
- Pour the remaining batter into the muffin cups, ensuring they are almost full. Bake for 20-25 minutes or until golden brown and firm to the touch.
- Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Top each muffin with the prepared tempering and serve hot with your favorite chutneys or ketchup.
Recipe Notes
Expert Tips for Perfect Cheesy Handvo Muffins
- For a richer flavor, use a combination of cheeses like cheddar and mozzarella.
- Don't overmix the batter after adding the eno fruit salt, as it might make the muffins tough.
- Adjust the amount of chili powder according to your spice preference.
- If you don't have a muffin tin, you can bake this in a greased baking dish; simply adjust the baking time accordingly.
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Recipe Nutrition
Calories: 660kcalCarbohydrates: 67gProtein: 18gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 30mgSodium: 279mgPotassium: 441mgFiber: 7gSugar: 3gVitamin A: 5666IUVitamin C: 54mgCalcium: 317mgIron: 6mg
Bhumika Gandhi
Articles: 72
3 Comments
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What a great recipe! Thanks for sharing.
Absolutely delicious! Thanks for sharing.
I’m excited to try this recipe!