These savory lentil cupcakes are definitely on the healthier side of recipes that I have worked on. It is a modern twist to a traditional handhvo or Gujrati lentil cake recipe.This version makes it easy for everyone of all ages to enjoy it as a snack or even maybe for lunch
The "cupcake" is full of nutrients and is a plant based protein-packed cupcake. The texture and appearance is very similar to any popular cupcake recipe, but this savory cake has to offer a lot more health benefits to offer compared to a sugar loaded dessert. I personally like to eat it for breakfast with tea or coffee, and I normally prepare it the day before. It makes my life easier in the early morning, and I just heat it for 1-2 minutes in the microwave before serving. The savory Lentil cupcake can be served as it is, but I personally recommend to serve it with some spicy green chutney. In addition, you can also serve it with a combination of green chutney and hot sauce.
This recipe can be a little overwhelming especially for the beginners, so here are a few of my tips to make it an easier experience.
First, I have altered the recipe and added zuccini instead ofbottle guard or lauki as needed for the traditional recipe. You can also add pumpkin, sweet potato etc. Next, I have used eno fruit salt and baking soda for hastening the fermentation process. Also, ensure to ground the lentil to a thick batter with less water while grounding. Finally, the recipe is generally served for breakfast but can also be easily adapted for evening tea time snacks. In total this will make 12 cupcakes. Serve it with green chutney, tomato ketchup or any kind of hot sauce.
Ingredients
Ingredients
Savory Lentil cupcakes
1 cup rice ½ cup chana dal ¼ cup toor dal 2 tbsp urad dal ½ cup vegan curd 1 cup zuccini grated ½ cup cabbage, grated ¼ cup carrot, grated 3 tbsp coriander, finely chopped ½ tsp ginger paste 1 green chilli, finely chopped ½ tsp sugar ¼ tsp red chilli powder ¼ tsp turmeric 2 tsp oil ¾ tsp salt 1 tsp eno / fruit salt
1 tsp baking soda
tempering:
3 tsp oil 1 tsp sesame seeds few curry leaves
Directions
Instructions
1 Soak 1 cup rice, ½ cup chana dal, ¼ cup toor dal, 2 tbsp urad dal for 3-4 hours or overnight
2 Drain the water and add ½ cup vegan curd and 1/2 cup water and blend to a smooth but slightly coarse paste.
3 Nest 1 cup grated zuccini , ½ cup grated cabbage, ¼ cup grated carrot and 3 tbsp coriander.
4 Finally add ½ tsp ginger paste, 1 green chilli, ½ tsp sugar, ¼ tsp chilli powder, ¼ tsp turmeric, 2 tsp oil and ¾ tsp salt.
5 Miix well making sure the batter is slightly thick like cupcake batter consistency.
6 Now add 1 tsp eno / fruit salt and baking soda mix gently.
7 Bake the handvo in cupcake mold at 350 degree for 20 min .
8 Serve with your choice of hot sauce or ketchup or our house favorite green coriander chutney .Enjoy !!!!
Neha's Vegan Kitchen on Brownie -Gluten Free and Vegan: “Thank you preshita glad your family loved it as much as us.” Apr 17, 03:18
Neha's Vegan Kitchen on Lentil Vegetable Pie: “Usha you don’t need anything for binding.The lentils cook and make a bond within themselves and the result is a…” Mar 5, 18:24
Usha on Lentil Vegetable Pie: “Thank You. Did u use anything for binding?” Mar 5, 01:37
Piping-hot crisp flatbreads stuffed with spiced, faintly sour mashed potatoes stuffing and relished with some tangy sour mango pickle. What is not to love about aloo paratha?
Everyone in my house loves Poori. It is our favorite bread of all indian breads.There is something magical about that crispy yet soft poori which makes you fall in love with them instantly .
This is perfect for a middle of the week dinner when I am bored of eating the many vegetables .This curry is cooked in a spicy onion tomato gravy and I am sure you will make this often for your family !!
I can eat spinach any which way- raw in salads or cooked in creamy curries.You can make it make for weeknights and Serve the dish with a side of basmati rice. Also, this dish makes great leftovers. The spinach sauce tastes even better the next day!
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