Handavo – Savory Semolina Cup Cakes

Handavo - Savory Semolina cupcakes

Handvo is a traditional Gujarati savory cake made with rice, lentils and lots of vegetable like Bottle Gourd, Squash, Zucchini, Spinach, carrot, Fenugreek leaves, Bell Peppers, Potatoes, Lettuce, Green Beans, and Cauliflower etc. Spiced with fresh ginger and green chilies, tempered with mustard seeds, sesame seeds and dried red chilies.

Here I have made using Semolina and Chickpea flour to give a little twist and making instant.

It can be made by soaking the store bought Handvo flour in yogurt, oil, water and keeping in warm place overnight.

Handvo flour can be made in home as well by washing separately 1 cup rice, ½ cup split chickpeas, ¼ cup Yellow split Pigeon peas, 2 tbsps. Split black lentil or red lentil and let it dry for day or two. After they completely dry make flour using chopper.

Instead of using Handvo flour you can also soak 1 cup rice, ½ cup split chickpeas, ¼ cup Yellow split Pigeon peas, 2 tbsps. Split black lentil or red lentil. Grind and then allow the batter to sit for 6-8 hours or overnight in warm place.

Handavo can be enjoy with Tea, Milk, Coffee, as a snack, a good lunch box option, for outdoor picnics, get together snakes , for breakfast or even for dinner also.

Can be had with pickle, chutney, ketchup or just as is.

Although my family favorite is with Milk.

Ingredients:

1 cups Fine Semolina

1/2 cups Chickpea flour

1/4 cup carrot grated

1/4 cup grated Spinach

¼ cup chopped bell pepper

1 tsp ginger and green chili paste

¼ cup crushed peanuts

Salt as per taste

1/2 tsp of sugar

1/2 cup yogurt

1 tbsp. white sesame seeds

1 tbsp. flex seeds

1 tsp cumin seeds

1 tsp Mustard seeds

1 tsp Eno /Baking Soda (optional)

15-20 curry leaves

1 tsp dried red chilies

2-3 tbsp. Cooking oil for tempering

Method

In a mixing bowl add in the semolina, Chickpea flour and salt, mix altogether, then add in the yogurt and little water as needed to make a thick batter. ( the batter should not be thin and watery and also it shouldn't be too dense, like too thick, it should be thick but poring consistency, not very dense not very liquid ).

Then add in the finely chopped or grated veggies, ginger green chili paste. Mix well, adjust the salt, and if like more spicy can add a little bit of red chili powder too, I also add just a 1/2 tsp of sugar. Lastly add in the crushed peanuts. Mix all this, and keep ready. Don't keep the batter for long time after adding all the veggies, as the veggies will release the moisture content and make the batter watery.

Just 5 minutes before making, add in the eno or baking soda, any of this will give good results, I used eno

Tempering:

In a small frying pan add 2-3 tbsp. cooking oil, add jeera, mustard, green chili, curry leaves and sesame seeds, when it all starts spluttering add dried red chilies, take it off and add half of the tempering in the batter and mix gently.

Cup Cake method:

Grease a cupcake pan/tray with cooking oil, then add some curry leaves at the base, add in the tempered batter, place a small piece of bell pepper, or sweet pepper or green chilly any one of choice, then using a teaspoon, just add 1/2 tsp of the tempering on top.

Baking Method:

Baking in a preheated oven, for about 25-30 minutes at 350F or until done, which can be checked by inserting a tooth pick in it and it comes out non sticky then done, if batter sticks to it then needs a bit more time. Then broil for the last 2-3 minutes to get a crispy browned top. Let it cool for 10-15 minutes and then take it out of the cupcake pan/tray.

Air Frying Method:

If Air frying, the air fry at 350 F for 3 min and place cupcake pan/tray in a preheated air fryer for about 15 minutes or until done, which can be checked by inserting a tooth pick in it and it comes out non sticky then done, if batter sticks to it then needs a bit more time. Also the top will get nice golden brown color. If you like the crust crunchy and not soft then air fry for about 20 minutes. Let it cool for 10-15 minutes and then take it out of the cupcake pan/tray.

Instant Pot using Cake Pan Method:

Handvo Recipe using a 7" spring form cake pan

Instructions:

Add 1 cup of water to the Instant Pot insert. Prepare a 7-inch cake pan by greasing the bottom and the sides. Add baking soda (optional) to the batter and mix well. Pour the batter in the cake pan. Garnish with sesame seeds from. Cover the cake pan with aluminum foil. This will prevent from any steam/water from getting in the Handvo. Place the cake pan on the trivet, carefully put the trivet with the cake pan in the Instant pot. Close Instant Pot lid with pressure value to sealing. Cook on Manual (Hi) for 30 minutes. Open Instant Pot and carefully take out the trivet with the Handvo.

Cook top Method:

Note:

Any veggies can be add like Bottle Gourd, Squash, Zucchini, Spinach, carrot, Fenugreek leaves, Bell Peppers, Potatoes, Lettuce, Green Beans, Cauliflower etc.… as per availability and taste preference. To me the key ingredient in this recipe is the dudhi/bottle gourd that gives the handavo a super moist texture.

Cover and keep this batter aside for an hour, this is optional, you can make it instantly too but I always like to rest the batter for a few minutes for the perfect fluffiness and taste.

I also add 1/2 tsp of sugar again this is optional, but it elevates the taste and gives the crunch.

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Thank you and Happy Cooking!