Baked Handvo

Name: Baked Handvo
Cuisine: Indian
Ingredients: 3/4 cup rice; 1/3 cup chana dal; 2 tbsp. tur dal; 2 tbsp. masoor dal; 2 tbsp. urad dal; 1/2 tsp. fenugreek seeds; 1/2 cup grated beetroot; 1/2 cup grated cucumber; 1/2 cup grated green papaya; handful coriander leaves, chopped; 2 green chilies, chopped; 1 tsp. ginger, grated; 2-3 tbsp. fresh grated coconut; to taste salt; 1/2 tsp. turmeric powder; 1/2 tsp. red chilli powder; 1 tsp. cumin powder; 1 tsp. coriander powder; 1/2 juice of lime; Tempering -; 2 tbsp. oil; 1 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1 tsp. sesame seeds; 1 sprig curry leaves; 1/4 tsp. asafoetida; 1 dry red chilli; 1 tbsp. fresh grated coconut to garnish; 1 tbsp. chopped coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dussehra - In this particular recipe I added grated green papaya, cucumber and beetroot. So if you are craving for some healthy and nutritious snack, go ahead and dish out this simple delicacy.

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dussehra - In this particular recipe I added grated green papaya, cucumber and beetroot. So if you are craving for some healthy and nutritious snack, go ahead and dish out this simple delicacy.

Saved

Ingredients

3/4 cuprice
1/3 cupchana dal
2 tbsp.tur dal
2 tbsp.masoor dal
2 tbsp.urad dal
1/2 tsp.fenugreek seeds
1/2 cupgrated beetroot
1/2 cupgrated cucumber
1/2 cupgrated green papaya
handfulcoriander leaves, chopped
2green chilies, chopped
1 tsp.ginger, grated
2-3 tbsp.fresh grated coconut
to tastesalt
1/2 tsp.turmeric powder
1/2 tsp.red chilli powder
1 tsp.cumin powder
1 tsp.coriander powder
1/2 juice of lime
Tempering -
2 tbsp.oil
1 tsp.mustard seeds
1/2 tsp.cumin seeds
1 tsp.sesame seeds
1 sprigcurry leaves
1/4 tsp.asafoetida
1dry red chilli
1 tbsp.fresh grated coconut to garnish
1 tbsp.chopped coriander leaves to garnish

Saved

Steps

1

Soak the rice, fenugreek seeds and the lentils overnight. Grind to a slightly coarse paste.
2

Add rest of the ingredients and mix well.
3

Heat oil in a pan and temper with the dry red chilies, mustard seeds and cumin seeds. Saute for a few seconds. Add curry leaves,
asafoetida and sesame seeds. Saute for a few seconds more.
4

Pour this tempering to the prepare batter and mix well.
5

Transfer the batter to a greased loaf tin and bake for 30-35
minutes at 180 degrees C.
6

Garnish with grated coconut and coriander leaves. Slice as desired and serve with mint chutney.