Sprouted moong handvo | Gujarati Handva recipe | How to make handvo at home | Recipe of Sprouted moong handvo | Nutritious Handva recipe with step by step instructions
Sprouted moong handvo | Gujarati Handva recipe belongs to Gujarati cuisine. It’s basically a snack that is made using lentils and vegetables.
A savoury cake handvo, that is baked or can be made in cooker or in a simple pan. It’s my favorite as this includes lentils, rice and many vegetables all in one.
So what better way to feed vegetable to your family hiding in something that is so delicious. Similarly Khandvi in microwave in 7 minutes, Lilva kachori/ fresh toovar kachori, Oats dalia vegetables muthia and Kaju karela no onion no garlic recipes are my favourites from Gujarati cuisine.
Gujarati cuisine, my favorite
Being born and raised in Gujarat, I like to eat all kinds of Gujarati cuisine dishes. Handvo is one of them which I keep making often.
What I like the most about handvo is that it is perfect snack for everyone, as this includes rice, lentils, vegetables like bottle gourd, fenugreek leaves (methi) and carrots. It is flavoured & spiced with fresh ginger and green chilies.
In the last it is tempered with curry leaves, mustard seeds, sesame seeds and dried red chillies.
Sprouted moong handvo | Gujarati Handva recipe
After making Moong kabas, I had some leftover soaked moong beans. So I decided to sprout it but wanted to use these to make something different. So while searching recipes I find the interesting way to use it here.
Ingredients required to make handvo
Generally handvo is made using rice, mix of lentils like chana dal, tur dal, urad dal and vegetables like bottle gourd and methi/fenugreek leaves.
But here to make it more nutritious I have added sprouted whole moong and semolina/sooji.
It is tempered with curry leaves, mustard seeds and seasame seeds.
Serving suggestions
Serve this delicious Handva with Dhania pudina chutney or it tastes best with hot cup of masala tea or coffee.
Step by step instructions and pictorial presentation to make handvo
Clean, wash and soak rice, and all lentils like chana, moong, toor/arhar, and urad dal in water for about 1 hour. Drain it from water and make a coarse paste in the mixer jar.
Now mix fine variety of semolina, curd, coarse paste of rice & lentils. To this add turmeric powder, red chilli powder. Mix well and keep aside for 5 mins so that it soaks curd and fluffs up.
Add ginger paste, par boiled & crushed moong sprouts, coarsely crushed peanuts, powdered cinnamon, sugar, and vegetables like cabbage and carrot. Mix little water to get desired consistency, if required. Whisk everything well.
In addition to this pour lemon juice over baking soda. This step should be done just before you are ready to pour the batter in the pan/tin.
Mix well once. Pour the batter into greased springform tin and do the seasoning with oil, mustard seeds, seasame seeds and curry leaves.
To bake this preheat an OTG at 175°C for 10 minutes. Cover the tin with aluminium foil and bake it for 20 minutes. After that remove foil and bake it again for 20 more minutes.
Once the top of handva turns golden brown do the check test by inserting a knife.
Let it cool for some time after that cut into pieces. Serve with Dhania pudina chutney or tomato ketchup.
Notes:
Handvo can be baked in oven or steam cooked in pressure cooker or cooked on non-stick tawa/kadai.
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Recipe card
- Rice -1 tbsp
- Moong dal-1 tbsp
- Channa dal-1 tbsp
- Toor dal -1 tbsp
- Urad dal -1 tbsp
- Fine variety semolina -1 cup
- Par boiled moong Sprouts coarsely crushed -1/2 cup
- Peanuts roasted and coarsely crushed -2 tbsp
- Grated ginger -1 tsp
- Cinnamon powder -1 tsp
- Lemon juice -1/2 tsp
- Salt-1 tsp
- Grated carrot-1/2 cup
- Cabbage grated -1/2 cup
- Sugar -1 tbsp
- Curd -1 cup
- Baking soda -1 tsp
- Turmeric powder -1 tsp
- Red chilli powder -2 tsp
- Hing/Asafoetida -1 tsp
- Roasted sesame seeds -1 tbsp
- Water as required
- For tempering :
- Oil-2 tbsp
- Mustard seeds - 1 tsp
- Curry leaves -10-12
- Clean, wash and soak rice, and all lentils like chana, moong, toor/arhar, and urad dal in water for about 1 hour.
- Drain it from water and make a coarse paste in the mixer jar.
- Now mix fine variety of semolina, curd, coarse paste of rice & lentils.
- To this add turmeric powder, red chilli powder.
- Mix well and keep aside for 5 minutes so that semolina fluffs up and soak curd.
- Add ginger paste, moong sprouts, coarsely crushed peanuts, powdered cinnamon, sugar, and vegetables like cabbage and carrot.
- Mix little water to get desired consistency. Whisk everything well.
- In addition to this pour lemon juice over baking soda.
- This step should be done just before you are ready to pour the batter in the pan/tin.
- Mix well once. Pour the batter into greased springform tin and do the seasoning with oil, mustard seeds, seasame seeds and curry leaves.
- Preheat an oven at 175°C for 10 minutes.
- Cover the tin with aluminium foil and bake it for 20 minutes. After that remove foil and bake it again for 20 more minutes.
- Once the top of handva turns golden brown do the check test by inserting a knife.
- Let it cool for some time after that cut into pieces.
- Serve with Dhania pudina chutney or tomato ketchup.
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This recipe sounds so nutritious and delicious. I love using sprouts in my food so will definitely try this recipe of yours. Thanks for sharing.
Handvo is in my wishlist since long but at times you need something to boost yourself and I think this post is going to do the similar task for me. Probably make it soon after seeing your mouthwatering pictures and interesting recipe.
Hope to see an interesting version of handvo from you Shailender. Thank you for writing in.
I love the idea of using moong sprouts to Handvo. Even though I am a South Indian, I have a great affinity to Gujarati recipes and Handvo is my absolute favorite. I am absolutely going to try this soon.
Thank you Sandhya. Yes please do try this and I am sure you will love this
I’ve always made handvo where batter is has to be fermented, so this somewhat instant version is one that I would love to try. Adding moong sprouts to it is a wonderful idea.
Thank you Mayuri. Please do try this version of handvo.
Wow!!! I can just devour it off the screen right away!! Always was fascinated by Gujarati handvo but was wary of making it as most of the recipes were stove top ones. This baked delight is to die for! Looks gorgeous and delicious dear and of course a complete meal I might say 🙂
Baked goodies are my favorite too. It’s good to know that you too liked it. Thank you Vanitha.
Love the idea of using sprouted moong in this handvo, it is already healthy and that make it even healthier.
Exactly Sapana adding sprouts makes it more nutritious. Thank you.
I am yet to try handvo. This using moong dal that too in sprouted form is an awesome twist lata.
It is definitely much healthy and perfect savory sancks
Being a Gujju, handvo runs in our blood, handvo is nutritious as it is,the addition of sprouted moongs tastes even batter.
Absolutely… Handvo and Gujaratis are two inseparable things. Thank you for stopping by Jagruti.
I have not tried a handvo to day to be honest. But I love the idea of sprouted moong in the recipe which is temping me to try it.
Please give it a try Seema. Thank you for writing in.
This is an amazing snack that anyone can have. The sprouted moong adds flavor and healthy.
Thank you Lathiya. Yes sprouts makes it more nutritious.
Very nice and wholesome recipe.. Will give it a try
Thank you Neha. Keep visiting my blog for more delicious recipes.