Prep.15 min., Cooking time 30 min., Qty. 4 Plates
Ingredients:
For Batter:
Rice 1/3 cup
Skinned and Split Bengal Gram 1/3 cup
Split Black Gram dehusked 1 tbsp
Fenugreek ¼ ts
Semolina ¼ cup
Oil 1 ts
Jaggery 1 ts
Curd 1 cup
For Tempering:
Oil 2 tbsp
Mustard Seeds ½ ts
Cumin Seeds ½ ts
Curry Leaves 5 Leaves
Asafoetida Powder Pinch
Sesame Seeds 1 tbsp
Ginger-Garlic-Chilli Paste 1 tbsp
Onion chopped 1
For Mixture:
Bottle Gourd grated 100 gm
Corn granules 2 tbsp
Green Gram Sprout 2 tbsp
Horse Gram Sprout 2 tbsp
Turmeric Powder Pinch
Soda-bi-Carb Pinch
Salt to taste
For Garnishing and Serving:
Sesame Seeds for garnishing
Chutney for Serving
Method:
For Batter:
Take Rice, Skinned and Split Bengal Gram, Split Black Gram and Fenugreek in a grinding jar altogether and grind to fine flour. Take the flour in a bowl. Mix Semolina and Oil. Melt Jaggery in little water and add this water to flour mixture. Add curd and mix well. Leave for 5 to 6 hours for fermentation.
For Tempering:
Heat oil in a pan. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder, Sesame Seeds and Curry Leaves. When spluttered, add Ginger-Garlic-Chilli Paste and chopped Onion. When fried, add this tempering in Handva Batter.
For Mixture:
Add grated Bottle Gourd, Corn granules, Green Gram Sprout, Horse Gram Sprout, Turmeric Powder, Soda-bi-Carb and Salt. Mix well.
Grease a mould with oil. Fill the mould with Batter. Sprinkle Sesame Seeds.
Bake for 30 minutes at 180°.
Serve Hot with Home Made Green and Red Chutney.
Taste the Finger of Loving Gujarati Mom.
Nita Asvin Koumar
November 16, 2017 at 4:48 PMVery testy and very healthy recipe! !!!!
Rupal davda
November 16, 2017 at 8:35 AMHealth bhi…teast bhi…nice recipe
Krishna Kotecha
November 25, 2017 at 1:25 PMTHANK YOU RUPAL
Anonymous
August 28, 2019 at 8:18 AMYummy
Minal kotak
January 27, 2017 at 12:11 AMSprouts and vegetables handvo is realy healty and testy thank you krishna