Baked Handvo (Rice, Lentils & Vegetables Savory Gluten Free Snack)

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Baked Handvo - A Savoury Rice, Lentils and Vegetables Savory Gluten Free Snack or a cake from India. Handvo is a traditional Gujarati snack enjoyed with Green Chutney or Imli Chutney and buttermilk or I can enjoy it as is. The key in making this Handvo is well fermented batter. This can be made using Handvo flour or a batter made from scratch using rice and lentils. And yes if you know me, I have prepared this from scratch. Two reasons, as I do not get Handvo flour here and secondly when you are making it from scratch you are assured of the ingredients going in it.

I have a similar pancake, though not authentic,  made using semolina and loaded with loads of vegetables like Broccoli, carrot pepper's etc. It is not a handvo, but it gives almost a similar taste and is quick and instant one for breakfast or at times our lunch box.

Traditionally Handvo is prepared in a special handvo cooker on gas stove but it can be cooked in a pan or even baked. I always cook it in a pan and since long I wanted to bake this. So I decided to make this Baked Handvo, for the Bakeathon where I am posting 3 bakes in a week on M-W-F along with my fellow bloggers. Since this Baked Handvo is also eaten as a main course meal, I thought of posting this as the third main course meal in this Bakeathon series after Homemade Vegetable Lasagne and Vegetable Shepherd's Pie (Vegan and Gluten Free)

Even though I have not planned on any themes, but at least some weeks turned out to be as such and I am happy for that. Just made this day before yesterday, yes I have to still bake, click and post for the remaining, not sure what I am finally baking but my readers be assured you will be getting the recipes as promised.

I made this Baked Handvo as muffins as well as a small cake. Muffins to lure my little ones and a cake shape as I wanted to try different pans for the same recipe. Just loved this beauties when they came out from the oven. Crunchy on the top, soft on the inside and that lovely golden colour. I was specially happy with the way the 6 inch cake turned out. Looked like a perfect birthday cake :D, and yes my kids celebrated by cutting and singing a song. 😀 :D. The muffins are a good nutritious toddler snack or as a filling and healthy finger food. Just make them bite size and they would be happy to munch on them.

We enjoyed this as our dinner and though we were full, we wanted to have some more. I literally forgot to take a pic before enjoying this, so took at the last. I have used Tarla Dalal's Recipe. Though it is the one of pan fried or traditional method, I have used it and baked it with minor modifications.

So here goes the recipe:

Ingredients

• ½ Cup Toor/Arhar/ Dal (Yellow Pigeon peas)
• 2 tablespoon Urad Dal (White …)
• 2 tablespoon Yellow Mung Dal (I replaced the Green with Yellow, as I did not had Green)
• 1 Cup Rice (I used Idli Rice)
• ½ Cup Sour Curd / Yogurt
• 1.5 Cups of grated Bottle Gourd (Dudhi/Lauki)
• 3-4 tablespoon oil
• 4 teaspoon lemon juice
• ¼ teaspoon Soda-Bi-Carb
• 3 teaspoon Sugar
• ½ teaspoon Red chili powder (as per taste)
• 2-3 Green chili finely chopped
• ¼ inch Ginger grated (½ teaspoon ginger paste)
• 2-3 cloves of garlic grated (Optional)
• 1 teaspoon mustard seeds (Rai)
• 1 teaspoon sesame seeds (Til)
• 1 teaspoon Carom seeds (Ajwain)
• ½ teaspoon Gluten Free Asafoetida (Hing) **Please see Notes
• ½ Cup Chopped Coriander

Instructions

• Clean, wash and soak the dals and rice in enough water for at least 4-5 hours.
• Rinse and drain and blend into a smooth mixture.
• Transfer the mixture into a wide bowl, add curd, mix and let it ferment overnight.
• Preheat the oven to 180 Deg C.
• Add the bottle gourd, 1 teaspoon oil, lemon juice, salt, red chili, turmeric, ginger, garlic and mix well.
• Now add the Soda-Bi-Carb and give a quick mix.
• Transfer it into a greased baking dish. Do grease the muffins tins all over as sometimes it becomes difficult to remove. (I used a 6 inch cake tin, and a muffin tin.)
• Fill the tin only half way, i.e. around 1 inch from the base.
• In another pan, add the remaining oil, once hot, add the mustard seeds, carom seeds and sesame seeds. Once it pops up, add the hing and switch of the gas.
• Pour this tadka or the oil mix over the tin.
• Bake it in a preheated oven at 180 Deg C for 30-40 mins until golden brown on the top and a toothpick inserted comes out clean.
• The muffins are ready in 25-30 mins, the cake takes around 45 mins.
• Once done let it cool in the tin for at least 5 minutes on a cooling rack before removing them out.
• Serve them warm with chutney or tea.

Notes

• One can add vegetables of your choice and can add different types.
• Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)

Recipes Shared in Bake-a-Thon series up-to now

• Chocolate Hazelnut Biscotti ~ A perfect Christmas Treat
• Easy Homemade Baked Falafel (No Canned Beans)
• Sticky Honey Sriracha Cauliflower Wings (Baked & Gluten Free)
• GingerBread Men
• Sugarless & Vegan Apple and Carrot Loaf #BreadBakers
• Whole Wheat Chocolate Avocado Banana Muffins
• Homemade Vegetable Lasagne
• Vegetable Shepherd's Pie (Vegan & Gluten Free)

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