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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
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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)
 
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu