Unlock the potential of your pantry with Moong Dal Handvo, a protein-packed Gujarati classic. This savoury lentil cake is more than just a snack; its versatile batter can be the base for a whole range of delicious and wholesome meals.
What Exactly Is Moong Dal Handvo?
Handvo is a beloved
savoury cake from Gujarati cuisine, traditionally made by fermenting a batter of rice and mixed lentils. The Moong Dal version focuses on protein-rich moong lentils, making it a lighter yet equally nutritious option. The batter is typically mixed with grated vegetables like bottle gourd (lauki), carrots, and peas, along with spices like ginger, green chillies, and turmeric. After a brief fermentation, it is cooked until it forms a crust that is crispy and golden on the outside, while remaining soft and spongy on the inside. A final tempering of mustard seeds, sesame seeds, and curry leaves gives it a signature aromatic finish.
Mastering the Classic Pan-Fried Handvo
Making traditional Handvo at home is straightforward. The key is a good batter and slow cooking. To start, soak yellow or green moong dal for a few hours, then grind it into a coarse paste with ginger and green chillies. To this batter, add semolina (rava) for crispiness, a little curd for tang, and your choice of finely chopped or grated vegetables. Season with salt, turmeric, and a pinch of sugar. Just before cooking, activate the batter by adding a teaspoon of fruit salt (like Eno) and mixing gently. Heat oil in a non-stick pan, add the tempering ingredients, and once they splutter, pour in a thick layer of the batter. Cover and cook on a low flame for 10-15 minutes until the base is crisp and brown. Carefully flip it over and cook the other side for another 7-8 minutes. Let it cool slightly before slicing and serving.
Quick and Easy Handvo Appe
The same nutritious Handvo batter can be used to make delightful, bite-sized appe (also known as paniyaram). This method is much faster than making a full cake and is perfect for a quick breakfast or tiffin snack. Simply prepare the batter as you would for a classic Handvo. Heat a greased appe pan, and add a few mustard and sesame seeds to each mould. Once they begin to crackle, pour a spoonful of the batter into each cavity. Cover the pan and cook on a low-medium flame for a few minutes until the bottoms are golden and crisp. Flip each appe and cook the other side until it is cooked through. These mini Handvo bites are perfect for kids and can be enjoyed with a side of green chutney or tomato ketchup.
From Batter to Breakfast: Moong Dal Chilla
Transform your Handvo batter into savoury pancakes, or 'chilla'. Also known as 'pudla' in Gujarat, these are a staple breakfast item. To adapt the Handvo batter, simply thin it out with a little water until it reaches a pouring consistency, similar to a regular dosa or pancake batter. You can add finely chopped onions, tomatoes, and fresh coriander leaves for extra flavour. Heat a flat tawa or nonstick skillet over medium heat and lightly grease it. Pour a ladleful of the batter in the centre and spread it outwards in a circular motion to form a thin pancake. Drizzle a little oil around the edges and cook for a couple of minutes until the base is golden and the edges start to lift. Flip and cook the other side for another minute. These chillas are soft, delicious, and come together in minutes.
Modern Twists: Handvo Waffles and Muffins
For a fun and modern take, use your Handvo batter in a waffle iron or a muffin tray. These methods are fantastic for getting kids interested in healthy, lentilbased foods. For waffles, preheat your waffle iron, lightly grease it, and pour the batter in, cooking until golden brown and crisp. The waffle pockets are perfect for holding chutneys and dips. For muffins, simply pour the batter into a greased muffin tin. You can even bake them in an oven at around $180$°C for $20$-$25$ minutes, or until a toothpick inserted into the centre comes out clean. These Handvo muffins are great for lunchboxes and onthego snacking.
