Spiced Bajra Kidney Bean Handvo Savory Millet Cake Recipe

About this recipe

A diabetic-friendly twist on the classic Gujarati handvo, made with bajra (pearl millet) flour, grated vegetables, and protein-rich kidney beans. This dish is baked to perfection for a wholesome and satisfying dinner.

Ingredients

• 20G Curry Leaves
• 50 g White Sesame Seeds
• 1 box Baking Soda
• 400G Chtoura Dark Red Kidney Beans
• 250g Ginger
• 250g Green Chilli
• - Red Chilli
• 1 kg Rice
• - Curd/Dahi
• - Mustard Seeds
• 100 G Asafoetida / Hing 100 G
• 500 ml Water
• 1 kg Bajra Flour
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 10G Salt
• - Cumin Seed

Instructions

1. Step 1: In a large mixing bowl, combine the bajra flour, whisked curd, and enough water to make a thick batter. Let it rest for 15 minutes.
2. Step 2: Add the grated bottle gourd, grated carrot, lightly mashed boiled kidney beans, ginger, green chilies, turmeric powder, red chili powder, coriander powder, and salt to the rested batter. Mix well.
3. Step 3: Heat 1 tablespoon of oil in a small pan. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Allow them to splutter, and then pour this tempering into the batter and mix thoroughly.
4. Step 4: Preheat a rice cooker in 'bake' mode for 5 minutes. Grease its base with a teaspoon of oil and sprinkle sesame seeds evenly.
5. Step 5: Just before pouring the batter into the rice cooker, stir in the baking soda and mix gently but quickly.
6. Step 6: Pour the batter into the rice cooker and close the lid. Bake for 30-35 minutes or until a skewer inserted into the middle comes out clean.
7. Step 7: Once cooked, allow it to cool slightly, then invert the handvo onto a plate. Slice into wedges and serve warm.