Nut-Free Handvo
Dive into the wholesome flavors of the "Nut-Free Handvo," a delicious gluten-free and vegetarian Indian savory cake that's perfect for allergy-conscious eaters. This innovative twist on traditional Handvo skips the nuts but packs in nutritious ingredients like rice, lentils, and grated bottle gourd, creating a moist and satisfying texture. The batter is infused with warming spices such as turmeric and cumin, then tempered with a crunchy mix of mustard seeds, sesame seeds, and curry leaves for an irresistible aroma and flavor. Baked to golden perfection, this dish is as versatile as it is flavorful—serve it warm with your favorite chutney or pickles for a hearty snack or light meal. With simple prep, bold seasonings, and allergy-friendly adjustments, Nut-Free Handvo is a delightful addition to your healthy Indian cuisine repertoire.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.5 cup Chana dal (split chickpeas)
- 0.5 cup Urad dal (split black gram)
- 0.25 cup Moong dal (split green gram)
- 1 cup Yogurt
- 1 cup Bottle gourd (grated)
- 1 tablespoon Ginger (grated)
- 1 Green chili (finely chopped)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Mustard seeds
- 1 tablespoon Sesame seeds
- 0.25 teaspoon Asafoetida (hing)
- 2 tablespoons Oil
- 10 leaves Curry leaves
Instructions
Rinse rice, chana dal, urad dal, and moong dal together under running water. Drain them well.
Soak the rinsed rice and dals in 3 cups of water for 6-8 hours, or overnight for best results.
Drain the soaked mixture and transfer it to a blender. Add yogurt and blend until you obtain a smooth and thick batter.
Pour the batter into a bowl. Add grated bottle gourd, ginger, green chili, turmeric powder, salt, and sugar. Mix well to combine.
Preheat the oven to 180°C (350°F). Grease a baking dish or a deep cake tin with a bit of oil.
In a small bowl, mix baking soda with a tablespoon of water and add it to the batter. Fold gently until well incorporated.
Heat oil in a small pan on medium heat. Once hot, add mustard seeds, and let them splutter.
Add sesame seeds, asafoetida, and curry leaves to the oil. Sauté for 30 seconds, or until fragrant.
Pour the tempered oil mixture into the prepared batter and mix well.
Transfer the prepared batter into the greased baking dish, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
Once baked, remove from the oven and let it cool slightly.
Cut the Handvo into slices and serve warm with chutney or pickles of choice.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 232.8 g | 85% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 42.5 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 836 mg | 64% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3731 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.
