Bottle Gourd Muffins

Name: Bottle Gourd Muffins
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1/2 cup rice; 1/4 cup split Bengal gram lentil; 1/4 cup split & skinned black gram; 1/2 cup curd (for fermentation); 1/2 tsp ENO or baking soda (for fluffiness); 1/2 cup grated bottle gourd (lauki); 1/4 cup boiled corn kernals; 1/4 cup grated carrot; 2 tbsp oil; 1 tsp ginger-green chili paste; 1 tbsp Salt or to taste; 1 tsp turmeric; 1 tsp red chili powder; 1 tsp sesame seeds; 1 cup Water; 2 tbsp oil; 1 tsp mustard seeds; 1 tsp sesame seeds; 1/2 tsp Asafoetida

Unnati Bhavsar @unnatisfoodmagic

Ahmedabad

Handvo muffins are a modern, bite-sized adaptation of the traditional Gujarati savory cake known as Handvo. These muffins are crafted from a fermented batter comprising rice and mixed lentils, combined with vegetables like bottle gourd (lauki), carrots, and corns. Seasoned with spices such as ginger, green chilies, and tempered with mustard and sesame seeds, they are baked until golden brown, resulting in a crispy exterior and a soft, flavorful interior. Handvo muffins are not only gluten-free and protein-rich but also serve as a nutritious snack or meal option, especially appealing to children and convenient for lunchboxes or on-the-go consumption.

#CA2025
#CookpadApron2025
#cookpadindia

Unnati Bhavsar @unnatisfoodmagic

Ahmedabad

#CA2025
#CookpadApron2025
#cookpadindia

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Ingredients

1 Hour

4 people

Batter:
1/2 cuprice
1/4 cupsplit Bengal gram lentil
1/4 cupsplit & skinned black gram
1/2 cupcurd (for fermentation)
1/2 tspENO or baking soda (for fluffiness)
1/2 cupgrated bottle gourd (lauki)
1/4 cupboiled corn kernals
1/4 cupgrated carrot
2 tbspoil
1 tspginger-green chili paste
1 tbspSalt or to taste
1 tspturmeric
1 tspred chili powder
1 tspsesame seeds
1 cupWater
Tadka (for crunch & flavor):
2 tbspoil
1 tspmustard seeds
1 tspsesame seeds
1/2 tspAsafoetida

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Steps

1 Hour

1

Wash and soak the rice, chana dal, and urad dal together for 4–5 hours.
2

Drain and grind to a slightly coarse batter using minimal water. Mix in the curd and let the batter ferment overnight or for 6–8 hours in a warm place.
3

After fermentation, stir the batter gently.
4

Add grated lauki, corn, carrot, oil, ginger-green chili paste, salt, turmeric, red chili powder, and sesame seeds. Mix well.
5

Just before baking, add ENO or baking soda and mix gently. You’ll notice the batter turning light and airy.
6

Preheat oven to 180°C (350°F). Grease muffin trays or line with paper cups. Pour batter into moulds, filling each about ¾ full.
7

In a small pan, heat oil. Add mustard seeds and let them splutter. Add sesame seeds and a pinch of hing.
8

Pour this tempering over the batter or directly into muffin moulds for extra crunch on top.
9

Bake for 20–25 minutes or until golden and a toothpick comes out clean.
10

Let them cool slightly. Serve warm with chutney or enjoy as-is for a wholesome snack! I served with Flavored Hung Curd and some Avocado - Pomegranate Salad.

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Unnati Bhavsar @unnatisfoodmagic

on May 09, 2025 07:07

Ahmedabad

By Profession I'm a Creative Web and Software Designer and Developer, I run my small IT firm.I love cooking and always excited for new experiments and innovative dishes 😋Follow for detailed video recipes on YouTube @unnatisfoodmagic