Bajra Handvo
A delicious breakfast inspired by Handvo, a traditional breakfast from Gujrat. These savoury cakes made from pearl millet, rice and lentils are nutritious and delicious.
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.