Vateli Mixed Dal Zucchini Handvo / Savoury Zucchini Mixed Lentil Cake

Vateli Mixed Dal Zucchini Handvo / Savoury Zucchini Mixed Lentil Cake is a traditional, healthy and nutritious savoury cake from Gujarati cuisine and is made by soaking, grinding and fermenting rice and mixed lentils. Zucchini and spices are added and the mixture is then baked till golden. Not only zucchini is healthy but it also imparts softness to the handvo and makes it crisp from outside and soft from inside. Zucchini can be replaced with bottlegourd. This handvo is a complete meal for a light lunch or dinner when served with pickle, chutney, chundo or yogurt or is a great snack with a cup of tea or coffee. It can stay good for couple of days at room temperature and hence is a perfect snack to be carried while travelling or picnic. To make it gluten free skip adding broken wheat and asafoetia. Replace the quantity of broken wheat with rice.

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Vateli Mixed Dal Zucchini Handvo / Savoury Zucchini Mixed Lentil Cake

Vateli Mixed Dal Zucchini Handvo / Savoury Zucchini Mixed Lentil Cake is a traditional, healthy and nutritious savoury cake from Gujarati cuisine and is made by soaking, grinding and fermenting rice and mixed lentils. Zucchini and spices are added and the mixture is then baked till golden. Not only zucchini is healthy but it also imparts softness to the handvo and makes it crisp from outside and soft from inside. Zucchini can be replaced with bottlegourd. This handvo is a complete meal for a light lunch or dinner when served with pickle, chutney, chundo or yogurt or is a great snack with a cup of tea or coffee. It can stay good for couple of days at room temperature and hence is a perfect snack to be carried while travelling or picnic. To make it gluten free skip adding broken wheat and asafoetia. Replace the quantity of broken wheat with rice.

Course Appetizer, Breakfast, brunch, dinner, festivalfood, hightea, lunch, Side Dish, Snack, vegetables

Cuisine Gujarati, Indian

Keyword afterschoolsnack, appetizer, baking, breakfast, cake, dinner, eggless, farsaan, fermentation, hightea, hotsnack, kids, lentils, lightdinner, lunch, lunchbox, nonfried, picnic, potluck, rice, savoury, snack, starter, travellfood, zucchini

Prep Time 5 hours

Cook Time 40 minutes

Fermenting time 8 hours

Servings 16 pieces

Calories 99kcal

Equipment

• 2 bowl
• lids
• spoon
• cake tin
• knife
• spatula
• mixergrinder
• grater
• small pan

Ingredients

• 3/4 cup rice short grained rice. I have used sona masoori rice
• 1/4 cup pigeon pea toor dal
• 1/8 cup bengal gram chana dal
• 1/8 cup split black lentil urad dal
• 1/4 cup broken wheat daalia, fada
• 1/4 cup yogurt I have used homemade curd
• 2 green chili chopped or more as per taste
• 1 inch ginger chopped
• 4 tsp sugar I have used raw sugar
• 2 tsp pickle masala or 1 tsp fenugreeek seed powder
• 1 tsp red chili powder or as per taste
• 1/2 tsp turmeric powder haldi
• 1/2 tsp asafoetida hing
• 2 tsp fruit salt eno (regular flavor)
• 3 cup zucchini grated or around 3 zucchini
• 2.5 tbsp oil for tempering
• 1 tsp oil for greasing the baking tin
• 1/2 tsp mustard seeds rai
• 1/2 tsp carom seeds (optional) ajwain
• 2 tbsp peanut optional
• salt as per taste (the pickle masala has salt to add accordingly)
• 1/4 cup water if needed

Instructions

• Wash and soak rice, pigeon pea , Bengal gram, split black lentil for 5 hours. Drain the soaked mixture and add chopped ginger and green chili to it.
  
• Grind the mixture into a coarse paste using very little water.
  
• Add sugar, salt, red chili powder, turmeric powder, pickle masala (or fenugreek powder), 1/4 tsp of asafoetida and yogurt to it.
  
• Mix well and add broken wheat (dalia or fada) to it.
  
• Mix well. Add around 1/4 cup of water if needed. Cover and keep in a warm place overnight or for 8 hours to ferment.
  
• The batter will be fermented.
  
• Wash the zucchini and cut the edges.
  
• Grate the zucchini with a grater.
  
• Add the grated zucchini to the batter and salt to as per the amount of zucchini.
  
• Mix well and add around 1/2 tbsp of oil.
  
• Add fruit salt to the mixture and then add 2 tsp of water on it. Bubbles will rise and the fruit salt will get activated. Mix the batter gently.
  
• Grease a baking tin with a tsp of oil and pour the batter in it. Sprinkle some peanuts on it. (My son does not like peanut and hence I have sprinkled only on half side of the tin).
  
• Prepare the tempering - Heat 2 tbsp of oil in a pan.
  
• Add mustard seeds and carom seeds and let they crackle. Add 1/4 tsp of asafoetida to it.
  
• Pour the tempering with the spoon over the batter in the tin and spread it evenly.
  
• Put the tin in the preheated oven at 180 ° C bake for 45 minutes or till done. Insert the toothpick and if it comes to check the result. If the toothpick comes out clean the handvo is ready.
  
• The vateli mixed dal zucchini handvo is ready. Remove from the oven and let it cool.
  
• Cut the vateli mixed dal zucchini handvo into pieces and serve or can be stored in an airtight container for two days at room temperature or for a week in refrigerator.
  
• Serve the handvo with mango pickle, tea or mango chundo. The handvo can be packed for the lunch box, potluck, picnic or while travelling.
  

Nutrition

Calories: 99kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 123mg | Fiber: 2g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg