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Baked Handvo

Baked savoury cake of rice and mixed dals. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Rice, Spilit Pigeon Pea
Cuisine Gujarati
Course Snacks and Starters
Prep Time 3.30-4 hour
Cook time 51-60 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Baked Handvo

  • 1 cup Rice
  • 1/2 cup Spilit Pigeon Pea
  • 1/4 cup Split green gram skinless (dhuli moong dal)
  • 2 tablespoons Split Bengal gram (chana dal)
  • 2 tablespoons Split black gram skinless (dhuli urad dal)
  • 1/2 cup Sour yogurt
  • 2 teaspoons Soda bicarbonate
  • to taste Salt
  • 4 teaspoons Sugar
  • 2 teaspoons Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 4 tablespoons Oil
  • 2 Whole dry red chillies
  • 1 Bay leaf
  • a pinch Asafoetida
  • 1 teaspoon Mustard seeds
  • 1 tablespoon Lemon juice

Method

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  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.
  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.
  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.
  4. Grease small moulds. Pour batter in each till half full. Put some water in a baking tray and place the moulds on it.
  5. Cook in the preheated oven at 200°C for twenty to twenty five minutes. Demould the handvo. Serve with green chutney.

Nutrition Info

Calories 2072
Carbohydrates 63.6
Protein 290.4
Fat 72.8
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