Baked Handvo Rice Lentils Vegetables Savory Gluten Free Snack Recipes

BAKED HANDVO | HOW TO MAKE SAVORY RICE LENTIL CAKE

Steps:

• Wash and soak the rice with all the dals in enough water for 2 hours.
• When ready to grind, drain the water and grind to a coarse paste by adding enough water to make a batter of medium thick consistency.
• Transfer to a bowl, add curds and mix well. Let it ferment for at least 5 to 6 hrs or overnight.
• When ready to make, add in all the spices, pastes and grated bottle gourd and baking soda. Mix well and pour this into a greased baking tray.
• Preheat oven at 180° C.
• In a nonstick pan, heat oil, temper with mustard seeds, ajwain, hing, curry leaves, and sesame seeds.
• Pour this seasoning on the batter. Bake in preheated oven for 1 hour or till the crust is deep golden. It took me about 45 mins to get baked.
• Cut into wedges and serve with green chutney.

BAKED HANDVO (RICE, LENTILS & VEGETABLES SAVORY GLUTEN FREE SNACK)

Steps:

• 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

HANDVO RECIPE (OVEN BAKED & STOVETOP)

Steps:

• Add rice and lentils to a large pot and rinse well a few times. Drain the water. Soak it in enough water for 3 to 4 hours.
• Drain the water and add the rice, lentils, plain yogurt/curd and ½ cup to a grinder jar.
• Blend to a smooth yet slightly coarse and thick batter (idli batter consistency). Add more water carefully if required, we want a thick batter.
• Cover and ferment overnight or skip the fermentation to use baking soda or eno.
• When you are ready to make the handvo, grate the vegetables and chop the greens. If you want to bake, preheat the oven to 180°C (350°F) for at least 15 mins.
• Add the vegetables, salt, turmeric, ginger paste, hing, green chili, red chili powder and sugar to the batter. Stir well. Taste test and adjust the seasonings.
• Pour oil to a 6 or 7 inch skillet and heat it on a low heat. Add mustard and jeera seeds. When they splutter, add curry leaves. Fry until they turn crisp.
• Add the sesame seeds and spread them well all over the pan. (If you intend to bake then set aside half of the tempering.)
• While you perform the above step, add baking soda to the batter and pour lemon juice over it. The mixture will get frothy. Mix it well with the batter.
• Pour the batter to the hot skillet as much as you want. Gently spread the top evenly. (for baking, sprinkle the tempering we set aside all over on the top)
• To bake in oven: Turn off the stove and transfer the skillet to the oven and bake for 35 to 45 minutes until a tester inserted comes out clean. The baking time depends on the pan size. For a 6 to 7 inch skillet it takes 35 to 40 mins. For the top golden crust you may broil for 2 mins.
• Stovetop: Cover and cook on a low heat, until the top layer becomes almost dry and the bottom layer turns golden brown. This takes about 5 to 7 mins, flip it gently. The cook time depends on how much batter you pour and the size of your pan.
• Cook the other side until crisp and golden. Flip again and cook on a medium heat until crusty.
• Repeat with the remaining batter to make handvo.
• Remove the handvo to a wired rack and cool before cutting it. Serve with chutney or any sauce.