Gluten-Free Handvo

Discover the irresistible charm of Gluten-Free Handvo, a wholesome twist on a classic Gujarati delicacy. This savory lentil and rice flour cake is infused with the goodness of grated bottle gourd, carrots, and a medley of warming spices like ginger, turmeric, and red chili powder. The batter is leavened with Eno fruit salt for a light, airy texture and topped with an aromatic tempering of mustard seeds, sesame seeds, and curry leaves for a delightful crunch. Perfectly golden and baked to perfection, this gluten-free recipe is not only packed with protein but also bursting with bold, authentic Indian flavors. Serve it warm as a nutritious breakfast or snack, paired with your favorite chutney or a steaming cup of tea, for a satisfying, gluten-free treat that everyone will adore!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 cup Rice flour
• 1 cup Bengal gram flour (besan)
• 1 cup Lentil flour (mix of urad and toor dal flours)
• 1 cup Yogurt
• 1 cup Grated bottle gourd (lauki)
• 1 cup Grated carrot
• 2 pieces Chopped green chilies
• 1 teaspoon Ginger paste
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 tablespoon Sesame seeds
• 0.5 teaspoon Fenugreek seeds
• 1 teaspoon Eno fruit salt (or gluten-free baking soda)
• 1 teaspoon Salt
• 2 tablespoons Oil
• 8 pieces Curry leaves

Directions

Step 1

In a large mixing bowl, combine rice flour, Bengal gram flour, and lentil flour. Add yogurt and mix thoroughly until you get a smooth batter.

Step 2

Add grated bottle gourd, grated carrot, chopped green chilies, ginger paste, turmeric powder, red chili powder, and salt. Mix well.

Step 3

Cover the bowl and let the batter rest for about 15 minutes to allow the flours to absorb moisture.

Step 4

Preheat your oven to 360 degrees Fahrenheit (180 degrees Celsius). Grease a baking dish or cake tin with a little oil.

Step 5

After the resting period, add eno fruit salt to the batter and mix gently. Do not overmix as it may deflate the batter.

Step 6

In a small pan, heat 2 tablespoons of oil. Add mustard seeds, cumin seeds, sesame seeds, fenugreek seeds, and curry leaves. Sauté for a minute until the seeds splutter.

Step 7

Pour half of the tempering over the batter and mix lightly.

Step 8

Pour the batter into the prepared baking dish. Pour the remaining tempering over the top, spreading the seeds and curry leaves evenly.

Step 9

Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 10

Allow the Handvo to cool slightly, then cut into squares or wedges and serve warm. Enjoy as a wholesome snack or breakfast with chutney or tea.

Nutrition Facts

Serving size	1100.4 grams (1100.4g)

Amount per serving	% Daily Value*
Calories	2068

Total Fat 50.90g	65%
Saturated Fat 6.80g	34%
Polyunsaturated Fat 2.20g
Cholesterol 15mg	5%
Sodium 2992mg	130%
Total Carbohydrate 314.20g	114%
Dietary Fiber 43.70g	156%
Total Sugars 43.90g
Protein 88.70g	177%

Vitamin D 118IU	588%
Calcium 757mg	58%
Iron 20mg	113%
Potassium 3703mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.1%

Protein: 17.1%

Carbs: 60.7%