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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.



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