Gluten-Free Handvo
Savor the goodness of **Gluten-Free Handvo**, a wholesome and flavorful baked snack that doubles as a satisfying breakfast or teatime treat. This delicious Indian savory cake is made with a nutritious blend of **rice, Bengal gram, and lentil flours**, combined with the natural sweetness of grated bottle gourd and carrot. Spiced with green chilies, ginger, turmeric, and a hint of red chili powder, it offers a delightful kick in every bite. What sets this dish apart is its aromatic tempering of **mustard seeds, cumin, sesame, fenugreek, and curry leaves**, which lends a delightful crunch and an irresistible fragrance. Gluten-free and packed with protein, fiber, and veggies, this handvo is baked to golden perfection, making it a guilt-free indulgence. Serve it warm with your favorite chutney or a steaming cup of tea for a nourishing and flavorful experience!
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Recipe Information
Ingredients
- 1 cup Rice flour
- 1 cup Bengal gram flour (besan)
- 1 cup Lentil flour (mix of urad and toor dal flours)
- 1 cup Yogurt
- 1 cup Grated bottle gourd (lauki)
- 1 cup Grated carrot
- 2 pieces Chopped green chilies
- 1 teaspoon Ginger paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Eno fruit salt (or gluten-free baking soda)
- 1 teaspoon Salt
- 2 tablespoons Oil
- 8 pieces Curry leaves
Instructions
In a large mixing bowl, combine rice flour, Bengal gram flour, and lentil flour. Add yogurt and mix thoroughly until you get a smooth batter.
Add grated bottle gourd, grated carrot, chopped green chilies, ginger paste, turmeric powder, red chili powder, and salt. Mix well.
Cover the bowl and let the batter rest for about 15 minutes to allow the flours to absorb moisture.
Preheat your oven to 360 degrees Fahrenheit (180 degrees Celsius). Grease a baking dish or cake tin with a little oil.
After the resting period, add eno fruit salt to the batter and mix gently. Do not overmix as it may deflate the batter.
In a small pan, heat 2 tablespoons of oil. Add mustard seeds, cumin seeds, sesame seeds, fenugreek seeds, and curry leaves. Sauté for a minute until the seeds splutter.
Pour half of the tempering over the batter and mix lightly.
Pour the batter into the prepared baking dish. Pour the remaining tempering over the top, spreading the seeds and curry leaves evenly.
Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the Handvo to cool slightly, then cut into squares or wedges and serve warm. Enjoy as a wholesome snack or breakfast with chutney or tea.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 314.2 g | 114% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 43.9 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 757 mg | 58% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3703 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
