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Baked Handvo

Baked Handvo

Cooking Time

Preparation Time : 1440

Cook Time : 35

Total Time : 1475

Ingredients

Serves 5

  • 3/4 cup rice

  • 1/2 cup chana dal

  • 2 tbsp. tuvar dal

  • 2 tbsp. masoor dal

  • 2 tbsp. urad dal

  • 1/2 tsp. fenugreek seeds

  • 1/2 cup grated beetroot

  • 1/2 cup grated cucumber

  • 1/2 cup grated green papaya

  • 1/2 cup coriander leaves, chopped

  • 2 green chilies, chopped

  • 1 tbsp. ginger, grated

  • 2-3 tbsp. fresh grated coconut

  • 1 tsp. salt or to taste

  • 1/2 tsp. turmeric powder

  • 1/2 tsps. red chili powder

  • 1 tsp. cumin powder

  • 1 tsp. coriander powder

  • juice of 1/2 lime

  • 2 tbsp. oil

  • 1 tsp. mustard seeds

  • 1/2 tsp. cumin seeds

  • 1 tsp. sesame seeds

  • 1 sprig curry leaves

  • 1/4 tsp. asafoetida

  • 1 dry red chili

  • 1 tbsp. fresh grated coconut to garnish

Directions

  • 01

    Soak the rice, fenugreek seeds and the lentils overnight. Grind to a slightly coarse paste. Add rest of the ingredients and mix well.

  • 02

    Heat oil in a pan and temper with the dry red chilies, mustard seeds and cumin seeds. Saute for a few seconds.

  • 03

    Add the curry leaves, asafoetida and sesame seeds. Saute for a few seconds more. Pour this tempering to the prepare batter and mix well.

  • 04

    Transfer the batter to a greased loaf tin and bake for 30-35 minutes at 180 degrees C. Set aside to cool and them flip it over on a plate.

  • 05

    Garnish with grated coconut and coriander leaves. Slice as desired and pack as a lunch box meal.

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