Savory Mini Handvo: A Delicious and Healthy Vegetable Cake with Barley
30 minutes
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About Savory Mini Handvo: A Delicious and Healthy Vegetable Cake with Barley
Craving a flavor adventure? These savory Mini Handvo cakes offer a delightful twist on a traditional Gujarati and Marwari dish, delivering a burst of taste in every bite.Imagine the wholesome goodness of barley and lentils mingling with grated bottle gourd and aromatic spices. These bite-sized treats are incredibly flavorful and surprisingly easy to whip up.Perfect for breakfast, brunch, or a satisfying snack, Mini Handvo are a healthy and versatile option any time of day. Enjoy!
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Soaking Mixture
- 1 cup Barley
- 1/3 cup Chickpea split
- 1 tbsp Mung Bean
- 1 tbsp Gram black
- 1/3 cup Pigeon Pea
Batter Ingredients
- 3 tbsp Yogurt
- 1 cup Bottle Gourd grated
- 1/8 tsp Turmeric powder
- 1/2 tsp Chili Powder red
- Salt to taste
- 1/2 tsp Sugar
- 3 tbsp Oil
- 1 tbsp Ginger-Garlic-Chili Paste
Tempering Ingredients
- 1/8 tsp Sesame Seeds
- 1/8 tsp Mustard Seeds
- 3 Chillies dried, red
- 1 pinch Asafoetida
Instructions
- Soak the barley in a bowl. In a separate bowl, soak the chana dal, moong dal, urad dal, and toor dal together. Soak all the dals and barley for 3 hours.
- Grind the soaked barley and dals together until smooth. This forms the base of the handvo batter.
- In a large bowl, combine the ground barley-dal mixture with the yogurt, grated bottle gourd, turmeric powder, red chili powder, salt, sugar, oil, and ginger-garlic-chili paste. Mix well to ensure all ingredients are evenly incorporated.
- Cover the bowl and let the batter rest for at least 6 hours. This allows the flavors to meld and the batter to ferment slightly, resulting in a lighter, more flavorful handvo.
- Heat a little oil in a pan over medium heat. Add the mustard seeds and sesame seeds. Once they start to splutter, add the asafoetida and dried red chilies.
- Pour a portion of the batter into the pan, spreading it evenly to form a small, round cake. The batter should have a consistency similar to idli or dhokla batter.
- Cover the pan with a lid and cook for about 8 minutes. Covering the pan traps steam and helps the handvo cook evenly.
- Carefully flip the handvo and cook for another 5 minutes, or until golden brown and cooked through. The handvo is ready when it's firm to the touch and has a slightly crispy exterior.
- Serve the Mini Handvo hot and enjoy!
Recipe Notes
Expert Tips
- For a crispier handvo, you can add a tablespoon of semolina (rava/sooji) to the batter.
- Don't overmix the batter. A slightly lumpy batter is ideal for a soft and fluffy handvo.
- Adjust the spice level according to your preference. Add more green chilies for a spicier handvo, or reduce the amount for a milder flavor.
Storage Instructions
- Store leftover handvo in an airtight container in the refrigerator for up to 3 days.
- Reheat in a microwave or on a skillet until warmed through.
Also See
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Recipe Nutrition
Calories: 551kcalCarbohydrates: 82gProtein: 19gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 51mgPotassium: 531mgFiber: 21gSugar: 6gVitamin A: 848IUVitamin C: 65mgCalcium: 124mgIron: 6mg
Anushka Ovalekar
Articles: 4
4 Comments
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Looks so incredible! Thank you for sharing.
Absolutely fantastic! Thanks for the recipe.
I’m in love with this recipe already!
This looks incredible! Thank you.