Foxtail Millet Handvo (Gujarati style Millet-Lentil Cake)

 

          Handvo is a very popular and a traditional healthy Gujarati snack, which can be either had as an appetizer, tea-time snack or for breakfast. It can be cooked through various methods - by baking, steaming or pan frying. This is the latter method.

         It is typically made from a fermented batter consisting of rice and mixed lentils. However, I substituted rice with Foxtail millet. So it is a diabetic friendly recipe that can be had guilt free. Grated veggies are added to the batter to make it more healthy and wholesome. So if you are craving for some nutritious snack, then go ahead and dish out this simple protein rich delicacy by following a step by step pictorial recipe to prepare it.

         Millets in general are very popular these days. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing and wholesome millet recipe and introduce something new to your dear ones. 

          Easy, hassle free and simple to prepare, it is ideal as a tea-time snack, appetizer, brunch or breakfast. They can also be relished as an after-school snack or as a lunch box meal. This recipe can be considered as a wholesome meal. You can serve as it is or with mint chutney.

• 1/2 cup foxtail millet
• 1/4 cup chana dal (Bengal gram lentil)
• 2 tbsp. tuvar dal (Pigeon pea lentil)
• 1 tbsp. urad dal (split black lentil)
• 1 tsp ginger, grated
• 1-2 green chilies, finely chopped
• 2 tbsp. fresh grated coconut
• 1/2 cup bottle gourd, grated
• 1/2 cup cucumber, grated
• 1/3 cup green peas
• 2-3 tbsp. coriander leaves, chopped
• salt to taste
• 1/2 tsp, turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. cumin-coriander powder

Tempering - 

• 1 tbsp. oi
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. sesame seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves

          Wash the millet and the lentils well and soak for 5-6 hours Grind to a smooth paste and leave it to ferment overnight, Add rest of the ingredients to the batter and mix well. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds, curry leaves, sesame seeds and asafoetida. Sauté for a few seconds. 

          Pour the batter and cook, covered, on a low flame for 4-5 minutes or till the top layer turns dry. 

           Flip it over carefully and cook the other side too, till well browned. Transfer to a serving plate.

          Cut as desired and serve with mint chutney as an appetizer, for a tea-time snack, brunch or breakfast. They can also be relished as an after-school snack or as a lunch box meal.

                                 Take Foxtail millet & all the lentils.

                                  Wash well & soak for 5-6 hours.

                                  Grind to a smooth paste.

                                  Ferment overnight.

                      Add grated veggies, coconut, ginger, green chilies, green peas & coriander 

                      leaves.

                                  Combine everything well. 

                                   Then add all the dry spices.

                                  Give it a stir so that everything is well mixed.

                      Heat oil & temper with mustard seeds, cumin seeds, curry leaves, sesame 

                      seeds and asafoetida. Sauté for a few seconds. 

                                Pour the batter.

                     Cook, covered, on a low flame for 4-5 minutes or till the top layer turns dry. 

                           Flip it over carefully & cook the other side too, till well browned. 

                       Cut as desired & serve with mint chutney as an appetizer, for a tea-time                                             snack, brunch or breakfast. 

                   They can also be relished as an after-school snack or as a lunch box meal.