Savory Mini Handvo: A Delicious and Healthy Vegetable Cake with Barley
30 minutes
1146 reads
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!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe 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
Related Posts You May Like
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
Leave a Reply
You must be logged in to post a comment.
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.