BM #104 Day 20 - 

Today's recipe is the classic Gujarati snack called Handvo. It is traditionally prepared in an elaborate manner. Many instant versions have cropped up as per need and each of them tastes good and different.

I have made Handvo in a muffin pan and loved the crusty bites dipped in green chutney. It can be baked in a cake pan or even on stove top or even in an Instant Pot. Each cooking method will have varying cooking times and textures as well.

In spite of greasing the muffin tin generously, un-moulding them was slightly difficult and most of them had bits still stuck to the pan. But that was the fun part, I got to 'tuck in' all the crusty bits which was a delight in itself :)

Also I skipped the seasoning on the top. I mixed it into the batter itself.

Recipe Source Inspiration - many posts on the web
Ingredients - 

Rice 1/2 cup
Chana Dal handful
Urad Dal handful
Moong Dal handful
Salt 1 1/4 tsp (Or to taste)
Yogurt 1/2 cup
Carrot, grated 2 Tbsp
Bottle Gourd, grated 2-3 Tbsp
Methi leaves , chopped 2 Tbsp
Coriander leaves, finely chopped 2-3 Tbsp
Green chili, crushed 1/2 tsp
Ginger, grated 1 tsp
Sugar (about 1 tsp), Red Chili Powder, Turmeric (about 1/4 tsp), and lemon juice (about 1-2 tsp) as needed
ENO fruit salt 1 tsp or Baking Soda 1/2 tsp
Sesame Seeds 1 Tbsp

Seasoning - (Oil 3 Tbsp, Mustard seeds 1 tsp, Cumin seeds 1/2 tsp, Asafotida 1/4 tsp)

Method Of Preparation -

Wash and soak rice and the dals for about 5-6 hours. Grind into a semi coarse batter adding as little water as possible.

Add salt and set aside the batter in a warm place for fermentation.

After the batter ferments, mix in the grated vegetables, salt, sugar, red chili powder, lime juice, yogurt, crushed green chilis, grated ginger, and chopped coriander leaves.

Preheat the oven at 350°F and generously grease a muffin tin.

Mix the batter well and sprinkle ENO fruit salt or baking soda.

Gently mix and divide the batter into the muffin tins. Sprinkle sesame seeds on each of the muffins.

Place the muffin pan in the middle rack and bake for 35 minutes. 

[I would suggest keeping an eye on them from 20 minutes and then testing with a toothpick for doneness. There are many factors which might change the time taken to bake, like the consistency of the batter, oven calibration etc.]

Then broil for about 8-10 minutes to get some crunch on the top.

Remove from the oven and allow it to cool for 10-15 minutes before unmoulding.

Serve them with a spicy green chutney. 

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Preparation Time 40 minutes + 5 hrs soaking time + 8 hours fermentation time
Makes 14 muffins


  1. Srivalli Says:
  2. Wow that's awesome Harini, this one surely gets double wow by the looks of your handvo muffins. I love it. So glad you took up this method to do the dish!

  3. That's such an innovative idea to make Handvo muffins Harini. Love the look of these cuties, I'm sure kids loved them.

  4. My original plan was to make muffins , then I realised i had done that before ! But they look so nice and yes , even here we add half the tempering to the batter , rest halk on top .
    Good one !

  5. Suma Gandlur Says:
  6. I too prefer to bake handvo than making in a pan. This muffin idea is good to pack as a lunch box item or to portion control.

  7. sushma Says:
  8. Handvo muffins look so good Harini. Perfectly done.

  9. Narmadha Says:
  10. Lovely idea to make muffins to serve individually. They have turned out so good. Would love to try this way for kids

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