Bajra Handvo
Handvo is a nutrient-dense savoury cake recipe from the western state of Gujarat in India. Handvo is made from soaked rice and lentils ground into a better and fermented overnight. Then spices and vegetables are added, followed by a rich tempering, after which it is baked. The final dish is absolutely delicious. It is high in nutrients and is a great breakfast that will keep you full and energetic for a long time.
I have already shared the traditional Handvo recipe. You can check it out.
Today’s recipe, Bajra Handvo, is inspired by the traditional Handvo recipe. I have replaced some ingredients and created a dish that is equally tasteful and nutritious.
In this recipe, as the name says, the main ingredient is Bajra, i.e. Pearl Millet. In addition, I have used Idli Rice and Moong Dal. Bajra Flour is easily available in Indian stores. Grains are also available in some big stores. I have used flour in this recipe.
Bajra (Pearl Millet) is a gluten-free grain. It is a good source of proteins, carbs and fibre. It is typically eaten in the winter months in India. You can check out other pearl millet recipes, such as Dal Bajra Parantha and Mooli Bajra Thalipeeth.
Now, let’s start with the recipe for Bajra Handvo.
Equipment Needed:
Ingredients for Bajra Handvo:
- 2 Cups Bajra Flour
- 1/2 Cup Moong Dal (without skin); washed and soaked for 3 hours
- 1/2 Cup Idli Rice; washed and soaked for 3 hours
- 1 Cup Water
- 2-3 tbsp Yoghurt
- 2 tbsp Lemon Juice
- 1½ tsp Salt
- 3 tbsp Oil
- 1 inch Piece of Ginger
- 2-3 Green Chillies
- 1 tbsp Finely Chopped Fresh Coriander Leaves
- 1 tsp Baking Soda
- ½ tsp Baking Powder
Ingredients for Tempering
- 2 tbsp Oil
- 8-10 Curry Leaves
- 2 tbsp Sesame Seeds
- ⅓ tsp Asafoetida
Note:
Method to make Bajra Handvo:
- Wash the soaked lentils and rice once again.
- Grind them to a fine paste. Combine them with bajra flour.
- Add water to make a batter that is neither too thick nor too thin.
- Whisk this batter. Cover and keep it in a warm place for overnight fermentation for 8-10 hours. After 8-10 hours, mix the batter.
- Preheat the oven to 200 degrees C for 10 minutes.
- Mix the batter with salt, yoghurt, lemon juice, ginger-chilli paste, baking soda, baking powder, chopped coriander leaves and oil. Note: At this stage, you can 1-2 Cups of grated vegetables like carrot, zucchini, bottle gourd, etc.
- Give the batter a good mix. Then, transfer it to a greased baking mould.
- Heat oil in a pan and fry curry leaves, sesame seeds, and asafoetida on medium heat.
- Pour this on the batter.
- Bake it for about 45 minutes at 200 deg C. After 45 minutes, insert a toothpick and check if it is cooked through. If the toothpick comes out clean, remove it from the oven.
- After about 5 minutes, de-mould it.
- Cut into pieces and serve with Tamarind and/or coriander chutney.
Some Information about Ingredient Sourcing in Germany:
- Bajra Flour: Available in Indian shops
- Moong Dal: Available in Indian shops
- Idli Rice: Available in Indian shops
- Yoghurt: I used yoghurt with 3,5% Fat. Read more about yoghurt in supermarkets in Germany.
- Salt: Read more about salt in supermarkets in Germany.
- Oil: I used cold-pressed rape seed oil, called Rapsöl, in German. Read more about oils in supermarkets in Germany.
- Ginger: Available in supermarkets
- Lemon: Available in supermarkets
- Green Chillies: Available in Indian shops
- Fresh Coriander Leaves: Available in Indian and Turkish shops. Some supermarkets have them too.
- Baking Soda: Available in supermarkets. Called Natron in German.
- Baking Powder: Available in supermarkets. Called Backpulver in German.
- Curry Leaves: Available in Indian stores
- Sesame Seeds: Available in Indian and Turkish stores.
- Asafoetida: Available in Indian stores.
Indian Ingredients can also be purchased from the online store of Spiceland, Frankfurt. Their quality is good, prices reasonable and they deliver all across Germany.
Here is the recipe in printable format:
Bajra Handvo
Equipment
- Mixing Bowls
- Mixer grinder
- Pan
- Baking Mould
- Spatula
Ingredients
- 2 Cups Bajra Flour
- ½ Cup Moong Dal (without skin); washed and soaked for 3 hours
- ½ Cup Idli Rice; washed and soaked for 3 hours
- 1 Cup Water
- 2-3 tbsp Yoghurt
- 1½ tsp Salt
- 2 tbsp Lemon Juice
- 3 tbsp Oil
- 1 inch Piece of Ginger
- 2-3 Green Chillies
- 1 tbsp Finely Chopped Fresh Coriander Leaves
- 1 tsp Baking Soda
- ½ tsp Baking Powder
Ingredients for Tempering
- 2 tbsp Oil
- 8-10 Curry Leaves
- 2 tbsp Sesame Seeds
- ⅓ tsp Asafoetida
Instructions
- Wash the soaked lentils and rice once again. Grind them to a fine paste
- Combine them with bajra flour. Add water to make a batter that is neither too thick nor too thin.
- Whisk this batter. Cover and keep it in a warm place for fermentation for 8-10 hours.
- After 8-10 hours, mix the batter.
- Preheat the oven to 200 deg C for 10 minutes.
- Mix the batter with salt, yoghurt, lemon juice, ginger-chilli paste, baking soda, baking powder, chopped coriander leaves and oil.
- Give the batter a good mix. Then, transfer it to a greased baking mould.
- Heat oil in a pan and fry curry leaves, sesame seeds, and asafoetida on medium heat.
- Pour this on the batter.
- Bake it for about 45 minutes at 200 deg C. After 45 minutes, insert a toothpick and check if it is cooked through. If the toothpick comes out clean, remove it from the oven.
- After about 5 minutes, de-mould it and serve with Tamarind and/or Mint-Coriander Chutney.
Check out other recipes from my kitchen here.
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