Nut-Free Handvo

Savor the wholesome flavors of **Nut-Free Handvo**, a delightful twist on the classic Gujarati savory cake that's perfect for those with nut allergies. Made with a nutrient-packed blend of rice, chana dal, urad dal, and moong dal, this handvo recipe is infused with the fresh flavors of grated bottle gourd, ginger, and green chili. The batter gets a light and fluffy texture from a touch of baking soda, while a fragrant tempering of mustard seeds, sesame seeds, and curry leaves elevates its aroma and taste. Baked to golden perfection, this nut-free handvo offers a crispy crust with a soft, spongy interior, making it an ideal option for snacks, breakfast, or even a light meal. Serve it warm with your favorite chutney or pickle for a satisfying, healthful treat. Perfectly balanced in flavors and textures, this handvo is easy to prepare and sure to become a household favorite!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

Rinse rice, chana dal, urad dal, and moong dal together under running water. Drain them well.

Step 2

Soak the rinsed rice and dals in 3 cups of water for 6-8 hours, or overnight for best results.

Step 3

Drain the soaked mixture and transfer it to a blender. Add yogurt and blend until you obtain a smooth and thick batter.

Step 4

Pour the batter into a bowl. Add grated bottle gourd, ginger, green chili, turmeric powder, salt, and sugar. Mix well to combine.

Step 5

Preheat the oven to 180°C (350°F). Grease a baking dish or a deep cake tin with a bit of oil.

Step 6

In a small bowl, mix baking soda with a tablespoon of water and add it to the batter. Fold gently until well incorporated.

Step 7

Heat oil in a small pan on medium heat. Once hot, add mustard seeds, and let them splutter.

Step 8

Add sesame seeds, asafoetida, and curry leaves to the oil. Sauté for 30 seconds, or until fragrant.

Step 9

Pour the tempered oil mixture into the prepared batter and mix well.

Step 10

Transfer the prepared batter into the greased baking dish, spreading it evenly.

Step 11

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

Step 12

Once baked, remove from the oven and let it cool slightly.

Step 13

Cut the Handvo into slices and serve warm with chutney or pickles of choice.

Nutrition Facts

Serving size	(984.2g)

Amount per serving	% Daily Value*
Calories	1629.1

Total Fat 46.9g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 2.3g
Cholesterol 14.7mg	0%
Sodium 3630.0mg	0%
Total Carbohydrate 232.8g	0%
Dietary Fiber 50.0g	0%
Total Sugars 42.5g
Protein 78.1g	0%

Vitamin D 117.6IU	0%
Calcium 835.9mg	0%
Iron 20.3mg	0%
Potassium 3731.0mg	0%

*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.

Source of Calories

Fat: 25.3%

Protein: 18.8%

Carbs: 55.9%