Name: Baked Vegetable Handvo
Yield: 6 servings
Ingredients: Rice, white basmati (raw) — ½ cup (100 g); Toor / arhar dal — 3 tbsp (40 g); Chana dal — 2 tbsp (30 g); Urad dal, split — 1 tbsp (15 g); Curd (dahi), plain — ⅓ cup + 1 tbsp (100 g); Bottle gourd (lauki) — grated (150 g); Carrot — grated (60 g); Green peas, fresh — ¼ cup (40 g); Ginger, fresh — 2 tsp (10 g); Turmeric powder — ⅛ tsp (0.5 g); Rock salt (sendha namak) — 1 tsp (5 g); Fruit salt (Eno) / leavening — 1 tsp (4 g); Sesame (til) oil — 1 tbsp (15 g); Mustard seeds — ¼ tsp (1 g); Sesame seeds (til) — 1 tsp (5 g)

Method

How to cook it

Step 1: Soak rice and dals 4 hours; grind coarse with curd; rest 4–6 hours.
Step 2: Add vegetables, ginger, turmeric, salt, fruit salt.
Step 3: Pour into greased tin; top with tempered oil, mustard and sesame.
Step 4: Bake at 180 °C 40–45 minutes until set; cut warm.

Nutrition

Per serving, estimated

160kcal

Energy

5.7g

Protein

4.1g

Fat

24.5g

Carbohydrate

2.8g

Fibre

0.8g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Baked Vegetable Handvo

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Evening Snacks (Steamed, Baked & Light)

Khandvi (Soft Gram-Flour Rolls)

Steamed Arbi Patra (Colocasia-Leaf Rolls)

Moong Sundal (Soft)

Steamed Kosambari (Moong Dal Salad)

Also good this season

Home Ghee from Unsalted White Butter

Sattvic Garam Masala (No Onion–Garlic)

House Digestive Churna (Hingvashtak-inspired)

CCF Tea (Cumin–Coriander–Fennel)

Ingredient	Household measure	Quantity (6 servings)	Café batch ×5
Rice, white basmati (raw)	½ cup	100 g	500 g
Toor / arhar dal	3 tbsp	40 g	200 g
Chana dal	2 tbsp	30 g	150 g
Urad dal, split	1 tbsp	15 g	75 g
Curd (dahi), plain	⅓ cup + 1 tbsp	100 g	500 g
Bottle gourd (lauki)	grated	150 g	750 g
Carrot	grated	60 g	300 g
Green peas, fresh	¼ cup	40 g	200 g
Ginger, fresh	2 tsp	10 g	50 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Rock salt (sendha namak)	1 tsp	5 g	25 g
Fruit salt (Eno) / leavening	1 tsp	4 g	20 g
Sesame (til) oil	1 tbsp	15 g	75 g
Mustard seeds	¼ tsp	1 g	5 g
Sesame seeds (til)	1 tsp	5 g	25 g