Low Sodium Handvo
Discover the wholesome goodness of Low Sodium Handvo, a traditional Gujarati savory cake reimagined with a heart-healthy twist! Made from a nutrient-dense blend of rice and five types of dals—chana, toor, urad, moong, and bottle gourd—this recipe is naturally rich in protein and fiber. Fermented with yogurt for added gut health benefits, the batter is infused with aromatic ginger, green chili, and a touch of sugar substitute (erythritol) to create a perfect balance of flavors. A light tempering of mustard seeds, sesame seeds, curry leaves, and asafoetida adds a delightful crunch and fragrant finish. Baked or steamed to golden perfection, this low-sodium Handvo is a guilt-free, diabetic-friendly snack or light meal that pairs wonderfully with tea or chutney. Ideal for those seeking healthier options without compromising taste, this recipe is your go-to for a delicious and heart-conscious culinary experience.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.5 cup Chana dal (split chickpeas)
- 0.5 cup Toor dal (split pigeon peas)
- 0.25 cup Urad dal (split black gram)
- 0.25 cup Moong dal (split green gram)
- 1 cup Yogurt
- 1 tablespoon Ginger paste
- 1 teaspoon Green chili paste
- 1 cup Grated bottle gourd (lauki)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Baking soda
- 1 teaspoon Sugar
- 2 teaspoons Erythritol (sugar substitute)
- 1 tablespoon Lemon juice
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 tablespoon Sesame seeds
- 10 leaves Curry leaves
- 0.25 teaspoon Asafoetida (hing)
- 2 cups Water
Instructions
Rinse the rice and all the dals together in a bowl. Add 2 cups of water and soak them for at least 6 hours or overnight.
Drain the water from the soaked rice and dal mixture. Grind it into a coarse paste using a food processor or blender, adding some water if necessary.
Transfer the ground mixture into a large bowl. Add yogurt, ginger paste, green chili paste, grated bottle gourd, turmeric powder, sugar, and erythritol. Mix well to combine all the ingredients. Allow the batter to ferment for 4-6 hours, preferably in a warm place.
Preheat your oven to 350°F (175°C). Grease a baking dish or prepare a steaming vessel.
After fermentation, add lemon juice and baking soda to the batter. Mix well and adjust the consistency with water if required; it should be neither too thick nor too runny.
Heat oil in a small pan over medium heat. Add mustard seeds and let them crackle. Then add sesame seeds, curry leaves, and asafoetida. Saute for a minute and pour this tempering over the batter.
Mix the batter gently to incorporate the tempering. Pour the batter into the prepared baking dish or steaming bowl.
Bake the Handvo in the preheated oven for about 30-40 minutes or until golden brown on top and a toothpick inserted comes out clean.
If steaming, place the batter-filled dish in a steamer and steam for about 35-40 minutes.
Allow the Handvo to cool slightly, then cut into pieces and serve warm or at room temperature. Enjoy your healthy, low-sodium Handvo as a snack or a main dish.
Nutrition Facts
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1943 mg | 84% | |
| Total Carbohydrate | 275.8 g | 100% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 44.5 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 849 mg | 65% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4633 mg | 99% | |
*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.
