Low Fat Handvo
Enjoy a healthier twist on a traditional Gujarati favorite with this **Low Fat Handvo** recipe! Made with a nourishing blend of rice and lentils like chana dal, toor dal, urad dal, and moong dal, this baked savory cake is packed with plant-based protein and fiber. The addition of grated bottle gourd (lauki) and carrots brings a fresh burst of flavor and nutrients, while a yogurt-based fermentation process ensures a light and tangy texture. This oil-light version uses a tempered mix of mustard seeds, cumin, sesame, and curry leaves to infuse authentic flavors without compromising on health. Perfect as a wholesome snack or tea-time treat, this **low-calorie handvo** is a guilt-free way to enjoy the comforting flavors of Gujarati cuisine.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.5 cup Chana dal (split chickpeas)
- 0.25 cup Urad dal (split black gram)
- 0.25 cup Toor dal (pigeon peas)
- 0.25 cup Yellow moong dal (split yellow gram)
- 0.5 teaspoon Fenugreek seeds
- 1 cup Yogurt (low-fat)
- 1 cup Grated bottle gourd (lauki)
- 1 cup Grated carrot
- 1 teaspoon Green chili paste
- 1 teaspoon Ginger paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Baking soda
- 1 tablespoon Sesame seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 1 tablespoon Oil (for tempering)
- 1 teaspoon Salt
Instructions
Rinse rice and all the dals together under running water until the water runs clear. Soak them with fenugreek seeds in enough water for at least 6-8 hours or overnight.
Drain the soaked grains and grind them into a smooth paste using a blender or mixer with 1 cup of water. The batter should be of thick consistency.
Transfer the batter to a bowl, add yogurt, cover, and allow it to ferment in a warm place for 10-12 hours or overnight until it rises and develops a slightly tangy aroma.
Once fermented, add grated bottle gourd, grated carrot, green chili paste, ginger paste, turmeric powder, baking soda, and salt to the batter. Mix well until all ingredients are incorporated.
Preheat the oven to 350°F (180°C). Lightly grease a baking dish or pan.
Heat oil in a small pan over medium heat. Add mustard seeds, cumin seeds, and let them splutter. Add curry leaves and sesame seeds, and sauté for a few seconds.
Pour the tempering over the batter and gently fold it in.
Pour the batter into the prepared baking dish. Sprinkle some additional sesame seeds on top if desired.
Bake in the preheated oven for about 40-45 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the handvo to cool slightly before slicing. Serve warm or at room temperature, and enjoy this delicious low-fat handvo with tea or as a snack.
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3635 mg | 158% | |
| Total Carbohydrate | 249.9 g | 91% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 50.6 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1060 mg | 82% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4578 mg | 97% | |
*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.
