Welcome to Naiya's kitchen!😀
Craving a taste of home but short on time? Or perhaps you're just looking for a delicious, savory snack that's packed with veggies and bursting with flavor? Well, get ready to meet your new favorite: Handva Muffins! This recipe takes the beloved Gujarati savory cake, handva, and transforms it into convenient, individual portions perfect for busy mornings, lunchboxes, or a quick bite anytime. It's all the goodness of traditional handva – the subtle spices, the hearty lentils and rice, the satisfying texture – but in a fuss-free, muffin-sized package. Trust me, your taste buds are in for a treat!
So, what are you waiting for! Say hello to Handva Muffins! All the savory goodness of traditional handva, baked into perfectly portioned, grab-and-go muffins. So easy, so delicious, and packed with flavor. You're going to want these on repeat. Enjoy cooking!!! 😊
Preparation time - 15 to 20 minutes
Fermenting time - 6 to 7 hours
Baking time - 15 to 20minutes
Serves - 2 person
Ingredients to make Handvo:
100 grams handva flour
100 grams yellow corn flour
100 grams Idli batter
2 table spoon semolina
1 lemon juice
1 teaspoon soda bi carb
1/2 cup grated cabbage
1/4 cup grated carrot
1/8 cup fresh sweet corn
1 tablespoon crushed green peas
Salt to taste
2 tablespoon crushed green chillies
1 teaspoon ginger paste
1 teaspoon turmeric powder
2 teaspoon red chilli powder
2 lemon juice (opt.)
4 tablespoon sugar/jaggery
3 to 4 tablespoon hot oil
1 tablespoon fruit salt
Oil for greasing muffins mould
For tempering:
2 tablespoon oil
1 tablespoon mustard seeds
2 tablespoon sesame seeds
1/2 teaspoon asafoetida
1 tablespoon red chilli powder
To serve with:
Oil
Tomato ketchup
Green chutney
Method to make Handvo:
For fermenting:
Heat water in a pan, meanwhile mix idli batter, yellow corn flour, semolina and handva flour in another big bowl.
When water is hot add curd, lemon juice and soda bicarb to it. Mix well to above flour mixture. Make the semi-liquid batter and put it in the warm place for 6 to 7 hours covered.
For handvo:
Preheat O.t.G. AT 300`C (maximum) with both top and bottom grill on.
Crush sweet corn to smooth paste.
Mix all spices and vegetables to the fermented handvo batter.
Add above mixture to it. Meanwhile, add fruit salt to handvo batter and mix well. At last, add hot oil and mix well.
Appl oil on the muffin mould s. Transfer the batter to the oven tray. Make sure to fill 3/4 mould.
Now get ready the temper. For that heat oil in a pan and add mustard seeds. When they crackle add asafoetida, sesame seeds and red chilli powder. Spread it over handvo batter in the oven tray.
Bake for 15 to 20 minutes at 300` temp. or till upper layer is crispy.
Hot and delicious handvo is ready to serve. Traditionally it is served with oil. But now it can be served with tomato ketchup and green chutney.
Tips:
Ready-made idli batter should be used but if it is not available idli flour or homemade idli batter can be used.
For handva flour also it can be available at grocery shop but it can be made at home by mixing 1 cup rice, 1/4 cup toovar dal and 2 tablespoon chanadal's (gram dal) coarse mixture.
