Savory Lentil cupcakes !! Gujrati Handvo cupcake remix

       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 !!!!

Latest Comments

  • Neha's Vegan Kitchen on Aloo Paratha – Gluten free: “Yay !! Thank you so happy you love it as much as we do and yes it takes a few…” May 10, 23:41
  • Ruchi on Aloo Paratha – Gluten free: “Omg these gluten free paranthas were just amazing. The best I have had had since I went GF 8 years…” May 10, 22:48
  • Neha's Vegan Kitchen on Garlic Naan: “Ayesha so happy they turned out great for you, Have tried the recipe with yeast too somehow they come out…” Apr 21, 19:49

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