Dive into our 'Instantaneous Millet Handvo' for a tasty and nutritious meal that's best for your #JhatpatTuesday. This easy-to-make dish is perfect for a fast and satisfying snack on the go.

INSTANTANEOUS MILLET HANDVO

Components

1 cup little millet, soaked for 3-4 hours and drained pipes
1/4 cup split Bengal gram (chana dal), soaked for 3-4 hours and drained
1/4 cup split skinless green gram (dhuli moong dal), soaked for 3-4 hours and drained
1/4 cup split skinless black gram (dhuli urad dal), soaked for 3-4 hours and drained
1/4 cup shredded cabbage
1/4 cup grated carrot
1/3 cup grated bottle gourd
1/2 cup yogurt
2 tablespoons ginger-green chilli paste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
1 tsp fruit salt
2 tablespoons oil + for greasing
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafoetida (hing).
2 tsps white sesame seeds.
8-10 curry leaves.
3 green chillies, slit.
Sliced fresh coriander leaves to spray.

Approach.

1. Preheat oven at 180 ⁰ C.
2. Take chana dal in a mill container. Add moong dal, urad dal and grind coarsely. Include little millet, cabbage, carrot, bottle gourd, yogurt, ginger-green chilli paste, red chilli powder, turmeric powder and salt and mix well.
3. Include fruit salt and mix well.
4. Grease a mithai tray with some oil and spread the batter evenly.
5. Bake in the preheated oven for 25-30 minutes. Enable to cool and demould. Cut into squares.
6. Heat oil in a small nonstick pan. Include mustard seeds and when they begin to splutter, add cumin seeds, asafoetida, white sesame seeds, curry leaves and green chillies and blend well.
7. Pour this tempering over handvo.
8. Sprinkle coriander leaves and serve.

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