yellow moong dal handvo | Gujarati yellow lentil savory cake | healthy split yellow gram pancake |
by Tarla Dalal
Added to 57 cookbooks
This recipe has been viewed 46347 times
yellow moong dal handvo | Gujarati yellow lentil savory cake | healthy split yellow gram pancake | with 30 amazing images.
yellow moong dal handvo is a popular savoury cake among the natives of Gujarat. Here, we have replaced rice with lentils in order to enhance the recipe's protein content. Semolina adds crunch and makes the handvo crisper.
Cut yellow moong dal handvo into pieces after cooling slightly, as it will be soft inside and you will not get proper pieces. Tempering adds the flavour to this dish, but those who are health conscious can omit it or use only 1 tsp oil for tempering.
Main ingredients for yellow moong dal handvo.
Put the soaked yellow moong dal in a mixer. Yellow moong dal offers a neutral and slightly nutty flavor that forms the base of the handvo. When ground into a batter, it creates a smooth and slightly grainy texture that contributes to the unique mouthfeel of handvo.
Add 2 tbsp curd (dahi). Traditional handvo recipes often rely on fermentation to leaven the batter. Curds contain live bacteria cultures that ferment the sugars naturally present in the moong dal.
Add 1/2 cup grated carrot. Carrots add a hint of natural sweetness to the handvo. This sweetness complements the savory flavors of the moong dal and spices, creating a more balanced and interesting taste profile.
Pro tips for yellow moong dal handvo. 1. Adding rava to the batter acts as a binding agent. Moong dal itself is relatively smooth and lacks gluten, which is a natural binding agent in wheat flour. The semolina's texture, with its tiny granules, helps hold the lentil batter together, creating a more cohesive and manageable mixture. Instead of rava you can also use Oats flour as a substitute. 2. Just before cooking, add 2 tsp fruit salt. Fruit salt, also known as Eno (a brand name), is used in yellow moong dal handvo for one key reason: it acts as a leavening agent. You can also use baking soda instead of eno to make this recipe. Leavening agents help batters rise and become fluffy. 3. Gently mix the batter after adding fruit salt. Vigorous mixing can deflate the air bubbles created by the fruit salt reaction. Gentle folding incorporates the fruit salt evenly while keeping those air bubbles trapped in the batter. This leads to a lighter and fluffier final product.
Enjoy yellow moong dal handvo | Gujarati yellow lentil savory cake | healthy split yellow gram pancake | with step by step photos.
Yellow moong dal handvo- To make yellow moong dal handvo, clean, wash and soak the yellow moong dal in enough water in a deep bowl for 3 hours. Drain well and blend in a mixer to a smooth paste without using water.
- Combine the moong dal paste, semolina, carrots, curds, sugar, ginger-green chilli paste, coriander and salt together in a deep bowl and mix well to make a batter.
- Just before cooking, add the fruit salt and add 2 tbsp of water over it.
- When the bubbles form, mix gently.
- Heat the oil in a non-stick kadhai and add the mustard seeds, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
- Pour half of the batter over the tempering and spread it evenly to make a thick layer.
- Cover with a lid and cook on a slow flame for 7 to 8 minutes or till the base turns crisp and golden brown in colour.
- Flip the handva upside down using a flat spoon. Cook on a slow flame for another 5 minutes or till it turns golden brown in colour from the other side. Keep aside.
- Remove on a clean, dry surface and cut into 4 equal pieces.
- Repeat steps 4 to 8 to make 1 more handvo.
- Serve yellow moong dal handvo immediately with green chutney.
Yellow Moong Dal Handvo Video by Tarla Dalal
Yellow Moong Dal Handvo recipe with step by step photos
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like yellow moong dal handvo | Gujarati yellow lentil savory cake | healthy split yellow gram pancake | then see some other handvo recipes we love.
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what is yellow moong dal handvo made of ? See below image of list of ingredients for yellow moong dal handvo.
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This is what yellow moong dal looks like. Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest.
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Put the yellow moong dal in water and wash it. You can see the dirt. This will require you to change the water 2 to 3 times till you get clean water.
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The moong dal is now clean.
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Cover and soak the dal in warm water for at least 2 hours.
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This is what the soaked yellow moong dal looks like.
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Drain.
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Keep aside. Soaked and drained yellow moong dal.
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Put the soaked yellow moong dal in a mixer. Yellow moong dal offers a neutral and slightly nutty flavor that forms the base of the handvo. When ground into a batter, it creates a smooth and slightly grainy texture that contributes to the unique mouthfeel of handvo.
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Blend soaked yellow moong dal handvo in a mixer to a smooth paste without using water.
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Transfer mixture in a deep bowl.
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Add 1 tbsp semolina (rava / sooji). Rava acts as a binding agent in the handvo batter. Moong dal itself is relatively smooth and lacks gluten, which is a natural binding agent in wheat flour. The semolina's texture, with its tiny granules, helps hold the lentil batter together, creating a more cohesive and manageable mixture. This allows the handvo to hold its shape during cooking.
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Add 1/2 cup grated carrot. Carrots add a hint of natural sweetness to the handvo. This sweetness complements the savory flavors of the moong dal and spices, creating a more balanced and interesting taste profile.
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Add 2 tbsp curd (dahi). Traditional handvo recipes often rely on fermentation to leaven the batter. Curds contain live bacteria cultures that ferment the sugars naturally present in the moong dal.
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Add 1/2 tsp sugar. A small amount of sugar is used to balance out the the tartness from yogurt. However, the overall sweetness level is kept low.
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Add 2 tsp ginger-green chilli paste.
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Add 2 tbsp finely chopped coriander (dhania).
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Add salt to taste. We added 1/2 tsp salt.
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Mix well to make a batter.
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Just before cooking, add 2 tsp fruit salt. Fruit salt, also known as Eno (a brand name), is used in yellow moong dal handvo for one key reason: it acts as a leavening agent. Leavening agents help batters rise and become fluffy.
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Add 2 tbsp of water over the fruit salt.
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When bubbles form mix gently.
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Heat 2 tsp oil in a non-stick kadhai.
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Add 1/2 tsp mustard seeds ( rai / sarson).
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Add 1 tsp sesame seeds (til).
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Add 1/4 tsp asafoetida (hing).
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Let the seeds crackle.
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Pour half the batter over the tempering.
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Spread it evenly to make a thick layer.
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Cover with a lid and cook on a slow flame for 7 to 8 minutes or till the base turns crisp and golden brown in colour.
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Flip the side and turn the handva upside down using a flat spoon.
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Cook on a slow flame for another 5 minutes or till it turns golden brown in colour from the other side.
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Remove on a clean dry surface and cut it into 4 equal portions.
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Serve yellow moong dal handvo | Gujarati yellow lentil savory cake | healthy split yellow gram pancake | immediately with green chutney.
-
Adding rava to the batter acts as a binding agent. Moong dal itself is relatively smooth and lacks gluten, which is a natural binding agent in wheat flour. The semolina's texture, with its tiny granules, helps hold the lentil batter together, creating a more cohesive and manageable mixture. Instead of rava you can also use Oats flour as a substitute.
-
Just before cooking, add 2 tsp fruit salt. Fruit salt, also known as Eno (a brand name), is used in yellow moong dal handvo for one key reason: it acts as a leavening agent. You can also use baking soda instead of eno to make this recipe. Leavening agents help batters rise and become fluffy.
-
Gently mix the batter after adding fruit salt. Vigorous mixing can deflate the air bubbles created by the fruit salt reaction. Gentle folding incorporates the fruit salt evenly while keeping those air bubbles trapped in the batter. This leads to a lighter and fluffier final product.
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Nutrient values (Abbrv) per serving
| Energy | 261 cal |
| Protein | 13.5 g |
| Carbohydrates | 36.8 g |
| Fiber | 4.8 g |
| Fat | 6.6 g |
| Cholesterol | 1.2 mg |
| Sodium | 21.2 mg |
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See more reviews
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