Baked Handvo Recipe - Baked savoury cake of rice and mixed dals.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice ( चावल ) , Split pigeon pea (toor dal/arhar dal) ( तुवर दाल/अरहर दाल )

Cuisine : Gujarati

Course : Snack

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 , Kuzhi Paniyaram , Kanda Poha , Poha Balls . You can also find more Snack recipes like Masala Papdi With Dahi Boondi, Quick Corn Cups, Olive Bread, Quick Oatmeal Cookies. Or try out these recipes from Gujarati Cuisine like Chola Fali Fafda, Kesari Srikhand, Basi Roti Churi, Undhiyo.

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

Ingredients for Baked Handvo

  • Rice 1 cup

  • Split pigeon pea (toor dal/arhar dal) 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.

How to make Baked Handvo

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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