How to make Baked Handvo - Baked savoury cake of rice and mixed dals.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Spilit Pigeon Pea

Cuisine : Gujarati

Course : Snacks and Starters

Baked Handvo

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Baked Handvo checkout Baby Uttapam, Masala Dosa, Neer Dosa, Noodle Cakes with Sliced Chicken . You can also find more Snacks and Starters recipes like Paneer Frankie, Potato Capsicum Fry, Cornmeal Crust Pizza, Apricot And Honey Bar.

Baked Handvo Recipe Card

Baked Handvo
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Prep Time : 3.30-4 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Baked Handvo Recipe

  • Rice 1 cup

  • Spilit Pigeon Pea 1/2 cup

  • Split green gram skinless (dhuli moong dal) 1/4 cup

  • Split Bengal gram (chana dal) 2 tablespoons

  • Split black gram skinless (dhuli urad dal) 2 tablespoons

  • Sour yogurt 1/2 cup

  • Soda bicarbonate 2 teaspoons

  • Salt to taste

  • Sugar 4 teaspoons

  • Red chilli powder 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Oil 4 tablespoons

  • Whole dry red chillies 2

  • Bay leaf 1

  • Asafoetida a pinch

  • Mustard seeds 1 teaspoon

  • Lemon juice 1 tablespoon

Method

Step 1

Soak rice with all dals in five cups of water for two hours. Drain. Grind to a coarse paste and add water to make a batter of medium thick consistency. Mix in yogurt and a teaspoon of soda bicarbonate.

Step 2

Cover batter and keep in a dark place for two to three hours so that it ferments. Add salt, sugar, red chilli powder, turmeric powder to the batter and mix.

Step 3

Preheat the oven to 200°C. Heat oil in a pan, add whole red chillies, bay leaf, asafoetida and mustard seeds. Sprinkle remaining soda bicarbonate on batter and pour lemon juice on it. Immediately pour hot tempering on this and whisk briskly.

Step 4

Grease small moulds. Pour batter in each till half full. Put some water in a baking tray and place the moulds on it.

Step 5

Cook in the preheated oven at 200°C for twenty to twenty five minutes. Demould the handvo. Serve with green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.