Baked Millet Handvo

This is millet and mixed dal handvo with veggies. This baked version of the traditional handvo, a Gujarati classic, is a tasty and healthy snack that could be a meal as well. Vegan yogurt can be used to make vegan millet handvo.

Handvo is a traditional fermented savory rice and dal cake and veggies can also be added to it. Though it is made on a pan, it can be baked too. Rice and dal are soaked, ground with a little yogurt and water, fermented, seasoned, and cooked into a savory cake. 

The flavors of the handvo are more similar to the South Indian adai, a spicy and crisp pancake made with rice and dal. We describe handvo as the cake version of adai. It is flavorful and you can even make a waffle with handvo batter. Since we add coconut to adai, I have added coconut to this handvo too.

This baked version of handvo uses millet instead of rice. Broken little millet or rava is used in this recipe. If you have the whole millet, soak for 3-4 hours and grind to a coarse texture and use in the recipe. Little millet (aka samai) is used in this recipe, though any millet can be used interchangeably . Millets are healthy and provide a spectrum of nutrients. If you like this millet recipe, try these millet recipes from the blog. 

Mixed dals like toor dal, Chana dal, urad, moons dal, orange lentils are used in this recipe. The nutrition from these pulses along with millets make this a wholesome snack/meal. Coconut also adds to the nutrition.

When making handvo, make sure to grease the baking dish or pan generously with oil. This helps in easy release of the handvo cubes. The batter should also be the right consistency, neither thick nor thin, but just right. 

Any veggies like doodhi or opo, zucchini, carrots, cabbage can be used. Shred the veggies and add to the batter, pour the seasoning, and bake. Spinach can also be used. Herbs like Methi or cilantro can be used. 

This is a fermented version. It also has yogurt. Vegan yogurt can also be used. If you are in a hurry, and do not have time to ferment, add a little citric acid, lemon juice, and/or sour yogurt along with baking soda to the batter. Alternatively, Eno, a fruity salt can be used that would help make instant handvo or dhokla. 

Handvo are best served with green chutney or cilantro mint chutney. But they also taste great as such or with coconut chutney too. If you prefer, serve with a little tamarind chutney too, my kids prefer with both the green and sweet chutney. Some sev can also be sprinkled on top. But for a very simple version, they can be gobbled as such, as the cake itself has salt and spicy chiles in it. The spice level can be adjusted with the quantity of green chili used in the paste that is added to the batter. 

This baked handvo is great to make any time if the year. Especially, this time when it is cold outside, a warm piece of handvo is so comforting. I am sharing this delicious and healthy handvo for Bakeathon 2022. Here are the links for this year’s Bakeathon 2022 recipes. Bake and enjoy with your family.

Pumpkin Banana Bread

 

Eggless Banana Almond Gingerbread

 

Pandesal

 

Samosa Chaat Pizza

 

Cheese Hatch Chile Tamale Cups

Cranberry Gingerbread Rolls

Roasted Tandoori Spice Vegetables

Tutti Fruity Sweet Rolls

I am also linking this to Sundays on Silverado, Full Plate Thursday, What’s For Dinner, and Happiness is Homemade.

Ingredients

Makes 18 pieces

Toor dal - 1/2 cup

Urad dal - 1/4 cup

Chana dal - 2 tbsp

Split moong dal - 3 tbsp

Orange dal - 3 tbsp

Little millet rava - 1 cup

Yogurt - 1/2 cup

Water - 1 cup

Salt - 1 and 3/4 tsp

Cilantro - 1/2 cup, chopped

Carrots - 2/3 cup, shredded

Cabbage - 2/3 cup, finely chopped

Ginger - 2-in. piece

Coconut - 1/2 cup, shredded

Thai green chili - 3 to 4

Water to soak

Cayenne - 1/2 tsp

Turmeric - 1/4 tsp

Baking soda - 1/2 tsp

For Tempering

Oil - 1/3 cup plus 2 tbsp

Mustard seeds - 3/4 tsp

Cumin - 1/2 tsp

Asafetida - 1/4 tsp

Curry leaves - 1 sprig

Sesame seeds - 1 tbsp

Method

Soak the dal for 2-3 hours. Drain.

Grind the dal with half cup yogurt and 3/4 cup water to a smooth paste. Transfer this to a bowl, add the little millet rava, and mix thoroughly.

Grind the ginger and green chili to a paste with a tablespoon water.

Add the ground chili paste, salt, turmeric, and cayenne to the batter, followed by shredded carrots and cabbage. Mix thoroughly.

Preheat the oven to 350 degrees F.

Heat one-third cup of oil. Add the torn red chilies, followed by mustard seeds. When it splutters add the cumin, followed by sesame, asafetida, and curry leaves. Fry for 30-40 seconds.

Add two thirds of this tadka, coconut, and cilantro to the batter. Mix. Then add baking soda and mix thoroughly.

Grease a 9X11-in. baking dish with two tablespoons of oil. Pour the millet handvo batter. Top with the remaining tempering/tadka.

Bake at 350 degrees F for 55 minutes, cover with a foil for the first 35-40 minutes, and then remove the foil and bake for the rest of 15-20 minutes, until inserted toothpick comes out clean at the center.

Remove from the oven, cool slightly. Cut into 18 squares. Serve warm or at room temperature with cilantro-mint chutney.