Baked Millet Handvo

Handvo, the second dish of the week comes from Gujarat. It is a traditional, savory snack that is made from a fermented rice and lentil batter. It is healthy, nutritional and quite filling. Traditionally the handvo was baked on coal. It can be prepared using a special handvo pan, baked in an oven or cooked in a wide, deep nonstick pan on stove-top as well. Like Andhra dibba rotte, it can be prepared in both thin and thick versions if using a pan. 

The preparation is simple if local stores carry the handvo mixture. All one need to do is add yogurt and water mixture and let it ferment before adding the vegetables and seasonings. If one cannot source handvo mixture, then either the dry ingredients can be ground and soaked or the ingredients can be ground coarsely after soaking the ingredients. I follow the latter method and I have already posted a baked version of rice - lentil handvo recipe. I usually follow the bake method since it is fuss free and needs no supervision. I made a baked handvo this time using mixed millets and lentils to make it more healthier. Serve this delicious handvo along with tea or even as a meal since it is quite filling on it's own.

It is hard to mess a handvo recipe especially if you make idli or dosa batters. After grinding, ferment the batter overnight or about 7 to 8 hours in hot weather. Handvo batter doesn't rise like idli and dosa batters and it gets sour if kept longer than that. The resulting handvo would end up being sour. Eno's fruit salt is added to the batter anyway.

Ingredients:
1 cup mixed millets (See note below.)
1 cup mixed legumes / dals (See note below.)
3/4 cup sour yogurt / dahi
1.5 tsp. salt
2 - 3 tbsp. oil (divided)
1.5 cup grated vegetables (See note below,)
1 tsp. grated ginger
1 tsp. finely chopped green chillies / green chillie paste
1/8 tsp. turmeric powder
1 tsp. Eno fruit salt / 1/2 tsp. baking soda
1 tsp. mustard seeds
1 tbsp. white sesame seeds
2 sprigs of curry leaves
2 pinches of asafoetida powder

Note:
1.  I used kodo, fox tail and proso millets. Instead, a single variety of millet or rice can be substituted.
2. I used urad dal (split black gram), chana dal (Bengal gram), toor dal (yellow lentils / pigeon peas), yellow and green moong dal (mung beans).
3. Grated bottle gourd is the commonly used vegetable. I used finely chopped methi / fenugreek greens, grated carrot and cabbage.)

Directions:

* Rinse millets and legumes twice and soak them in water for about 3 to 4 hours, taking care that they are well immersed in water. Drain the water completely after the soaking period and grind the mixture adding yogurt and salt to a slightly coarse batter. Add a tbsp. of oil to the batter. 


* The batter is on a thicker side and so there is no need to add any extra water to grind. 

* Leave the mixture to ferment for about 7 to 8 hours or overnight if the weather is cold. 
* When ready to make handvo, grease a round / square baking pan and preheat the oven to 350 deg F. (I used my 8 by 8 inch square pan.)
* Add grated vegetables. ginger, chillie paste, turmeric and mix well with a spoon.

* Heat a tbsp. oil and add mustard and sesame seeds. When the mustard starts to splutter and sesame seeds start to turn golden brown, add curry leaves and asafoetida. Turn off the stove.
* Add Eno's fruit salt to the prepared batter and give a quick stir to mix well. 

* Pour the ground batter mixture into the greased pan. 

* Pour the mustard and sesame seeds mixture over the top of the batter.

* Bake for about 30 to 40 minutes or until the surface turns light  brown or a toothpick inserted at the enter comes out clean. Broil on low for a minute or so, until the surface evenly turns golden brown.

* Turn off the oven and remove the pan. Let it sit for a few minutes.
* Slice the handvo using a plastic knife and serve with any chutney or yogurt.

First week - Sweets
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa
Elaneer Payasam
Godhuma Sojjappalu

Second week - Snacks from Gujarat
Damni Dhokla
Doodhi Muthia / Lauki Muthia
Dal Pandoli

Sev Khamani

Methi Khakhra
Pressure Cooker Khandvi

Third Week - Snacks
Bafauri
Soy Beans Guggillu / Sundal

Jhal Muri

Roasted Phool Makhana
Kalmi Vada Chaat
Spicy Corn Chaat

Fourth Week - Regional Snacks
Aakukoora Pappu Chekkalu

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