Sugar-Free Handvo
Discover the wholesome flavor of *Sugar-Free Handvo*, a traditional Gujarati savory cake elevated with a healthy twist, completely free from added sugars. Made from a nutrient-packed blend of dals (chana, urad, and toor) and rice, this handvo offers a perfect balance of protein and carbs, making it a nutritious snack or light meal option. The batter is enriched with grated bottle gourd, yogurt, and aromatic spices like ginger, turmeric, and green chili, creating a wonderfully moist and flavorful base. A tempering of mustard, cumin, and sesame seeds adds a delightful crunch, while baking ensures a golden, crispy crust. This fermented, sugar-free handvo is oven-baked to perfection, delivering a mildly tangy, hearty bite in every square. Serve it warm with green chutney or yogurt for an irresistible, guilt-free treat that's ideal for health-conscious food lovers. Keywords: sugar-free Gujarati recipes, baked handvo, healthy Indian snacks, protein-packed savory cakes, sugar-free fermented dishes.
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Recipe Information
Ingredients
- 0.5 cup Chana dal (split chickpeas)
- 0.25 cup Urad dal (split black gram)
- 0.25 cup Toor dal (pigeon peas)
- 0.5 cup Rice
- 1 cup Grated bottle gourd (lauki)
- 0.5 cup Yogurt (dahi)
- 1 teaspoon Ginger paste
- 1 teaspoon Green chili paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Baking soda
- 3 tablespoons Oil
- 2 tablespoons Chopped coriander leaves
Instructions
Rinse the chana dal, urad dal, toor dal, and rice together under cold water until the water runs clear.
Soak the dal and rice mixture in water for at least 4 hours or overnight, then drain.
Grind the soaked dal and rice mixture into a smooth batter using a little water in a blender or grinding stone.
Transfer the batter to a mixing bowl and mix in yogurt, grated bottle gourd, ginger paste, green chili paste, turmeric powder, and salt until combined.
Cover the batter and let it ferment in a warm place for 8-10 hours or overnight until it slightly increases in volume.
Once fermented, preheat your oven to 350°F (175°C). Grease a baking tin with a little oil.
Heat 1 tablespoon of oil in a small pan, add mustard seeds and cumin seeds, and let them splutter. Remove from heat and add sesame seeds.
Add the tempering to the handvo batter and mix well.
Just before baking, stir in baking soda and mix the batter gently one last time.
Pour the batter into the prepared baking tin and level it with a spatula.
Drizzle the remaining oil on top of the batter to ensure a crispy crust.
Bake in the preheated oven for 35-45 minutes or until the top is golden brown and a toothpick inserted comes out clean.
Remove from the oven and let it cool slightly, then cut into squares.
Garnish with chopped coriander leaves before serving.
Serve warm with green chutney or yogurt on the side.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 162.5 g | 59% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 21.0 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2841 mg | 60% | |
*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.
