Name: Baked Handvo recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 35 min
Total time: 1475 min
Yield: 5
Ingredients: 3/4 cup rice; 1/3 cup chaana 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; handful of coriander leaves, chopped; 2 green chilies, chopped; 1 tsp. grated ginger; 2-3 tbsp. fresh grated coconut; salt to taste; 1/2 tsp. turmeric powder; 1/2 tsp. red chili powder; 1 tbsp. coriander-cumin powder; juice of 1/2 lime; Tempering -; 2 tbsp. oil; 1 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1 tsp. sesame seeds; 1/4 tsp. asafoetida; 1 dry red chili; 1 tbsp. fresh grated coconut to garnish; 1 tbsp. chopped coriander leaves

ABOUT Baked Handvo RECIPE

If you are craving for some healthy and nutritious snack, go ahead and dish out this simple delicacy of a traditional Gujarati snack in a baked form. Relish as a tea-time snack, for breakfast or as an appetizer with green chutney.

Ingredients Serving: 5

3/4 cup rice
1/3 cup chaana 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
handful of coriander leaves, chopped
2 green chilies, chopped
1 tsp. grated ginger
2-3 tbsp. fresh grated coconut
salt to taste
1/2 tsp. turmeric powder
1/2 tsp. red chili powder
1 tbsp. coriander-cumin powder
juice of 1/2 lime
Tempering -
2 tbsp. oil
1 tsp. mustard seeds
1/2 tsp. cumin seeds
1 tsp. sesame seeds
1/4 tsp. asafoetida
1 dry red chili
1 tbsp. fresh grated coconut to garnish
1 tbsp. chopped coriander leaves

Instructions

Soak rice, fenugreek seeds and the lentils overnight. Grind to a slightly coarse paste.
Add rest of the ingredients and mix well.
Heat oil in a pan and temper with the dry red chilies, mustard seeds and cumin seeds. Saute for a few seconds. Add curry leaves, asafoetida and sesame seeds. Saute.
Pour this tempering to the prepare batter and mix well.
Transfer the batter to a greased loaf tin and bake for 30-35 minutes at 180 degrees C.
Garnish with grated coconut and coriander leaves. Slice as desired and serve with mint chutney for a tea-time snack, appetizer, brunch or breakfast.

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