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.

Kasuri Methi Flavoured Pull Apart Bread

          Easy and a simple snack that's what one needs when you are running out of time. At the same time it needs to be yummy too. So look no further. This is exactly what this pull apart bread is all about. Add any of your favourite flavour and you're done. 

          Truly it's that simple and easy. No doubt about it. Here in this recipe I added some kasuri methi flavour and it was a perfect tea-time snack. Try relishing it with green chutney, kasundi or mayo as an appetizer / party snack for a different experience.

• 1 cup plain flour
• pinch of salt
• 1/4 tsp. red chili flakes
• pinch of pepper powder
• 1 tsp. kasuri methi, crushed
• 1 tsp. instant yeast
• pinch of sugar
• 1 tbsp. oil
• 1 tbsp. yogurt
• 1 tbsp. melted butter
• 1/2 tsp. beetroot puree (opt)

          In a bowl, mix all the ingredients (except butter and beetroot puree) and knead into a soft dough. Cover and keep it aside to proof for an hour. Mix together melted butter and beetroot puree. Keep aside. 

          Punch back the dough again and knead again for 2-3 minutes. Take a little portion of the dough and form into small bowl. 

          Arrange all of them in a greased cake tin and brush with the melted butter. Set aside to proof again for an hour. 

           Bake in a preheated oven for 35-40 minutes at 180 degrees C. Cool on a wire rack and serve as a tea-time snack or as desired.

                                 

Handvo (Gujarati Snack)

           Handvo is a traditional Gujarati snack that can be had as an appetizer, tea-time snack or for breakfast. It can be cooked through various methods - by baking, steaming or pan frying. So this is the latter method. 

          It is generally cooked with a rice-lentil combo with various grated veggies added to it. So if you are craving for some healthy and nutritious snack, go ahead and dish out this simple delicacy by following a step by step pictorial recipe to prepare it. 

• 3/4 cup rice
• 1/3 cup chana dal
• 2 tbsp. tuvar dal
• 2 tbsp. masoor dal
• 2 tbsp. urad dal
• 1/2 tsp. fenugreek seeds
• 1/2 cup grated beetroot
• 1/2 cup grated cucumber
• 1/2 cup grated green papaya
• handful of coriander leaves, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 2-3 tbsp. fresh grated coconut 
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• juice of 1/2 lime

Tempering - 

• 2 tbsp. oil
• 1 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 dry red chili 
• 1 tbsp. fresh grated coconut to garnish 
• 1 tbsp. chopped coriander leaves to garnish 

          Soak the rice, fenugreek seeds and the lentils overnight. Grind to a slightly coarse paste. Add rest of the ingredients and mix well. 

          Heat oil in a pan and temper with the dry red chilies, mustard seeds and cumin seeds. Saute for a few seconds. 

           Add the curry leaves, asafoetida and sesame seeds. Sauté for a few seconds more. Pour 2-3 ladleful of the batter and cook, covered on a low flame for 3-4 minutes or till it is nicely browned.

           Flip it over and cook the other side too till done. Transfer to a serving plate. Garnish with grated coconut and coriander leaves. 

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

                             Soak rice, fenugreek seeds & the lentils overnight. Grind to a
                             slightly coarse paste. 

                                         Add rest of the ingredients and mix well. 

                                 Heat oil & temper with the dry red chilies, mustard seeds
                                 & cumin seeds. Sauté few seconds. Add curry leaves, asafoetida
                                 & sesame seeds. Sauté for few seconds more. 

                                      Pour 2-3 ladleful of batter & cook, covered on a low
                                      flame for 3-4  minutes or till it is nicely browned.

                                           Flip it over & cook the other side too till done. 

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

Minty Mixed Lentil Crepes / Pancakes / Cheela

          How about starting your day with some healthy stuff? So here are some mixed dal cheela / crepes for you where I threw in some mint leaves for some lingering aroma. I also added flaxseed and nigella seeds. You may omit it if you please. Serve these nutritious crepes along with some homemade chutney or pickles. They may also be had as a snack, as a light meal or packed for lunch.

• 1/2 cup mixed lentils, soaked overnight
• handful of mint leaves
• salt to taste
• pinch of turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1-2 green chilies
• 1" ginger
• 1 tsp. flax seed
• 1 tsp. nigella seeds (kalonji)
• oil to shallow fry

          Blend all the above mentioned ingredients (except oil, flaxseed & kalonji) along with some water into a smooth batter. Adjust water to make it of a pouring consistency.

          Add the flaxseed and kalonji and stir well. Heat a nonstick tawa and pour a ladleful of the batter. 

          With the back of the ladle spread it into a round disc. Drizzle some oil around the edges and cook on a medium flame till it turns light brown.

          Gently flip it over and cook the other side too. Transfer to a serving plate. Make similar crepes with the remaining batter and serve with any chutney or pickle.