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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.

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

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.

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


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)

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

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.

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


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.

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

So here goes the recipe:



Ingredients

  • 1/2 Cup Toor/Arhar/ Dal (Yellow Pigeon peas)
  • 2 tbsp Urad Dal (White …)
  • 2 tbsp 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 tbsp oil
  • 4 tsp lemon juice
  • ¼ tsp Soda-Bi-Carb
  • 3 tsp Sugar
  • ½ tsp Red chili powder (as per taste)
  • 2-3 Green chili finely chopped
  • ¼ inch Ginger grated (½ tsp ginger paste)
  • 2-3 cloves of garlic grated (Optional)
  • 1 tsp mustard seeds (Rai)
  • 1 tsp sesame seeds (Til)
  • 1 tsp Carom seeds (Ajwain)
  • ½ tsp 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 tsp 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.
Baked Handvo (Rice, Lentils & Vegetables Savory Gluten Free Snack)
Baked Handvo (Rice, Lentils & Vegetables Savory Gluten Free Snack)


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)

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

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

Baked Handvo is a Savory and nutritious, gluten free Snack or Savory cake or Muffins made using Rice, Lentils and Vegetables. It is also a healthy toddler snack or a finger food.
5 from 5 votes
Print Pin Rate Save
Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: Gujarati, Indian
Keyword: Baked, Gluten Free, Handvo, Lentils, Rice, Vegan, Vegetables
Prep Time: 30 minutes
Cook Time: 45 minutes
Soaking & Fermentation Time: 13 hours
Total Time: 1 hour 15 minutes
Servings: 4 people
Author: Renu Agrawal-Dongre

Ingredients

  • 1/2 Cup Toor/Arhar/ Dal Yellow Pigeon peas
  • 2 tbsp Urad Dal White …
  • 2 tbsp 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 grated Bottle Gourd Dudhi/Lauki
  • 3-4 tbsp oil
  • 4 tsp lemon juice
  • ¼ tsp Soda-Bi-Carb
  • 3 tsp Sugar
  • ½ tsp Red chilli powder as per taste
  • 2-3 Green chilli finely chopped
  • ¼ inch Ginger grated ½ tsp ginger paste
  • 2-3 cloves garlic grated Optional
  • 1 tsp mustard seeds Rai
  • 1 tsp sesame seeds Til
  • 1 tsp Carom seeds Ajwain
  • ½ tsp 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 grated bottle gourd, 1 tsp oil, lemon juice, salt, red chilli, 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 Dec 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)
 
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu



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Baked Handvo (Rice, Lentils & Vegetables Savory Gluten Free Snack) - Baked Handvo is a Savory and nutritious, gluten free Snack or Savory cake or Muffins made using Rice, Lentils and Vegetables. It is also a healthy toddler snack or a finger food.

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Recipe Rating




Darshana Chandarana

Thursday 1st of October 2020

Hi Renu!! When do you add the soda bi-carb in the process. I couldn't locate it in the recipe. Read it twice. I await your soonest reply as I am looking forward to bake it tomorrow. Thanks Darshana

Renu Agrawal Dongre

Friday 2nd of October 2020

Thank you Darshana for pointing this out. Sometimes it gets missed. It is just before adding the ingredients in the pan. I have updated the recipe. Thank You, hope you like it.

veena

Saturday 9th of March 2019

Baked version of Handvo looks so delicious. Loved the tadka on the top.

CookwithRenu

Sunday 10th of March 2019

Thank you

Priya Srinivasan

Wednesday 6th of February 2019

wow, such a wonderful bake! we love handvo's, these baked ones look very tempting with all that tadka on top!!!

Ritu Tangri

Wednesday 30th of January 2019

Omg! This handvo looks so good, so tempting. I have never made handvo, so this could be a good start. Bookmarking

CookwithRenu

Wednesday 30th of January 2019

Thank You

Kalyani

Saturday 12th of January 2019

Mini Handvo Cakes are so much fun, Renu ! glad your kids loved them.. am always looking for healthy savoury bakes and your recipe is being bookmarked to try !

CookwithRenu

Saturday 12th of January 2019

Thank You