These savory lentil cupcakes are probably the most healthy recipe I have worked on. It is a modern twist to a traditional handhvo / Gujarati lentil cake recipe.

 Savory lentil cupcakes are definitely on the healthier side of recipes in Indian cuisine. It is a modern twist to a traditional handhvo or Gujrati lentil cake recipe, and 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 are very similar to any popular cupcake recipe. Still, this savory cake has to offer a lot more health benefits than a sugar-loaded dessert. I like to eat it for breakfast with tea or coffee, and I usually prepare it the day before. It makes my life easier in the early morning, and I heat it for 1-2 minutes in the microwave before serving. The savory Lentil cupcake can be served with hot sauce or ketchup, but I like to eat it with spicy green chutney. In addition, you can also help it with a combination of green chutney and hot sauce.
    This recipe can be a little overwhelming, especially for beginners, so here are a few of my tips to make it a more effortless experience.
 1.   First, I have altered the recipe and added zucchini instead of bottle guard or lauki as needed for the traditional recipe. You can also add pumpkin, sweet potato, etc. 
 2. I have used eno fruit salt and baking soda for hastening the fermentation process. 
3. Ground the lentil to a thick batter with less water while blending.
 The recipe is generally served for breakfast but can be easily adapted for evening tea-time snacks or appetizers.