Baked Vegetable Handvo - a very famous Gujarati farsan or snack which also can be categorized as one meal course. This recipe uses Homemade Handvo Flour but if this flour is not readily available then it can be made by soaking pulses and rice. The method of soaking the ingredients is explained in the Gujarati Handvo without OTG recipe.
Moreover, this recipe can be baked in a pan if one doesn't prefer making it in cupcakes mould. The choice and quantity of vegetables used can also be altered to one's preference.
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Ingredients:
1 Cup Handvo Flour
2 Tbsp Oil
2 Tbsp Curd
1/4 Tsp Turmeric Powder
1 Cup + 1/2 Cup Water
1 Cup Grated Dudhi, Carrot & Cabbage
1/4 Cup Boiled Corn
1/2 Tsp Garlic minced (3-4 garlic flakes)
1 Tbsp Green Chillies paste
1 Tsp Sesame Seeds/Til
3 Tbsp Oil
1/4 Tsp Mustard Seeds/Rai
Asafetida/Hing pinch
1 Tsp Eno Fruit Salt
Salt to taste
Serving: Makes 7-8 cup cakes size handvo
Preparation Time: 20 mins
Baking Time: 35-40 mins
* 1 Cup=237 ml
Method:
1. In a bowl, add handvo flour, oil, curd & turmeric powder.
2. Add 1 cup water or as needed gradually to make thick batter like dosa.
3. Cover with a plate/lid and let it ferment for 7-8 hours or overnight.
4. After 7-8 hours, check the consistency, if required add about 1/2 cup water.
5. Add grated mixed vegetables - bottle gourd, carrot & cabbage.
6. Add boiled corn & mix well.
7. Add minced garlic, add more or less garlic as per taste.
8. Add green chillies & ginger paste, salt to taste & mix.
9. For tempering, heat oil in a small pan.
10. Add mustard seeds and allow it to crackle.
11. Add asafoetida & sesame seeds. Turn off the flame.
12. In the batter, eno fruit salt and mix well in one direction. Do not let the batter stand for long after adding eno.
13. Pour the batter little more than 3/4 in muffin tray lined with paper cups.
14. Pour 1/2 Tbsp of tempering over each Handvo cup.
15. Bake at 180C for 35-40 mins in preheated oven until it turns light golden brown.
16. Once baked, serve hot with green chutney and/ketchup.
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