Instant Millet Handvo

Ingredients

• 1 cup little millet (kutki), soaked for 3-4 hours and drained
• ¼ cup split Bengal gram (chana dal), soaked for 3-4 hours and drained
• ¼ cup split skinless green gram (dhuli moong dal), soaked for 3-4 hours and drained
• ¼ cup split skinless black gram (dhuli urad dal), soaked for 3-4 hours and drained
• ¼ cup shredded cabbage
• ¼ cup grated carrot
• ⅓ cup grated bottle gourd
• ½ cup yogurt
• 2 tablespoons ginger-green chilli paste
• ½ teaspoon red chilli powder
• ½ teaspoon turmeric powder
• Salt to taste
• 1 teaspoon fruit salt
• 2 tablespoons oil + for greasing
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ½ teaspoon asafoetida (hing)
• 2 teaspoons white sesame seeds
• 8-10 curry leaves
• 3 green chillies, slit
• Chopped fresh coriander leaves to sprinkle

Method

1. Preheat oven to 180⁰ C. Grease a mithai tray with some oil.
2. Put split Bengal gram into a grinder jar, add split green gram and split black gram and grind coarsely. Transfer the mixture into a big bowl, add little millet, cabbage, carrot, bottle gourd, yogurt, ginger-green chilli paste, red chilli powder, turmeric powder and salt and mix well.
3. Add fruit salt and mix well.
4. Pour the batter into the greased tray and spread the batter evenly on it.
5. Keep the tray on the preheated oven and bake for 25-30 minutes.
6. Bring the tray out of the oven, let it cool and demould. Cut into squares and arrange on a plate.
7. Heat oil in a small non-stick pan, add mustard seeds and once they start to splutter, add cumin seeds, asafoetida, white sesame seeds, curry leaves and green chillies and mix well.
8. Pour this tempering over handvo squares, arrange them on a serving platter, sprinkle coriander leaves and serve.