Skip to main content

Mini Vegetable Handvo Recipe (Bella 7-Cup Maker + Oven Version)

Handvo is a classic savory Gujarati cake made with rice, lentils, and vegetables. Today, we’re simplifying it using rice flour + chickpea flour and cooking it in the Bella 7-well mini cupcake maker. These bite-sized handvo are crispy on the outside, soft inside, and perfect for tea-time or as party appetizers.

For family gatherings, you can also bake the same batter in an 8x8 pan for a traditional style handvo.



🌿 Mini Handvo in Bella 7-Well Cupcake Maker

Ingredients (makes ~14 mini handvo)

  • ¼ cup rice flour

  • ¼ cup chickpea flour (besan)

  • ¼ cup plain yogurt

  • ¼ cup grated zucchini

  • ¼ cup grated carrot

  • 1 tsp ginger paste

  • ½ tsp green chili paste (optional)

  • ¼ tsp turmeric powder

  • ¼ tsp salt (or to taste)

  • ⅛ tsp baking soda

  • 1 tsp sesame seeds (for topping)

  • 2 tsp oil (for brushing)

Directions

  1. In a mixing bowl, whisk together rice flour, chickpea flour, yogurt, grated veggies, ginger paste, chili paste, turmeric, and salt. Add a few tablespoons of water as needed to form a thick batter.

  2. Just before cooking, stir in the baking soda.

  3. Preheat the Bella 7-well cupcake maker and lightly brush with oil.

  4. Spoon batter into each well (¾ full). Sprinkle sesame seeds on top.

  5. Close the lid and cook 5–6 minutes until golden and crispy.

  6. Serve hot with green chutney or ketchup.

🌿 Handvo in an 8x8 Pan (Oven Version)

Scaled Ingredients (serves 4–6)

  • 1 cup rice flour

  • 1 cup chickpea flour (besan)

  • 1 cup plain yogurt

  • 1 cup mixed grated veggies (zucchini, carrot, bottle gourd, or cabbage)

  • 1 tbsp ginger paste

  • 2 tsp green chili paste (optional)

  • 1 tsp turmeric powder

  • 1 tsp salt

  • ½ tsp baking soda

  • 2 tbsp sesame seeds

  • 2 tbsp oil (for batter + brushing pan)

Directions

  1. Preheat oven to 350°F (175°C). Grease and line an 8x8 baking pan.

  2. In a mixing bowl, combine flours, yogurt, grated veggies, ginger, chili paste, turmeric, and salt. Add ~½ cup water to make a thick, pourable batter.

  3. Stir in baking soda just before baking.

  4. Pour batter into the prepared pan. Sprinkle sesame seeds evenly on top. Drizzle with 1 tsp oil.

  5. Bake 35–40 minutes until golden brown and a knife comes out clean.

  6. Cool slightly before cutting into squares. Serve warm.

✨ Tip for both versions: You can add grated bottle gourd (lauki/doodhi) for authentic flavor. If the batter feels too thick, loosen it with a little more yogurt or water.



Article contains affiliate links. 

Labels:

Comments

Post a Comment

Popular posts from this blog

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker.  Pour all the milk and turn on the rice cooker and cover the lid.  It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked.  Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm
2 comments
Read more

Tomato Rice

Ingredients  Cooked rice - 2 cups Tomatoes - 2 medium size Onion - 1 medium size Ginger - 1-2 inch, finely chopped Green chili - 1 long, chopped Curry leaves - 1 sprig Turmeric - 1/4 tsp Corriander powder - 1 tbsp Kashmiri mirch , paprika - 1 tsp Salt - to taste Cilantro leaves - 2 sprigs Mint - few chopeed leves Cashew - optional. Cloves - 2 Tadka mix - Mustard seeds - 1 tsp Cumin seeds - 1 tsp Urad daal - 1/2 tsp Chana daal - 1/2 tsp Fenugreek seeds - 1/4 tsp Cinnamon stick or powder - 1/4 tsp powder or 1 stick Oil to cook Method Heat oil in large wok or kadai and add tadka miz=x one by one. At this time also add cashew if you want to Soon add the ginger paste and chopped green chili followed by chopped onion. Cook onions till they turn pinkish and glossy Add turmeric, corriander powder followed by chopped tomatoes. Cook the entire mix till tomatoes are mushy.  Gently add cooked rice and salt and cover the lid. Cook on very low heat so that...
Post a Comment
Read more

Homemade Diwali Diyas From Dough

HA P PY DI W AL I ! !! ! This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff. Here is how I prepared: Ingredients: Whole wheat flour Water-just enough to prepare the dough Food color - yellow [optional] Method: Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foil Combine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyas Bake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300] Cool diyas at room temperature The diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!! Tips: While preparing the dough you can add some fresh petals to add beautiful pattern During baking, one of my...
18 comments
Read more