The baked, perfectly glazed jowar handvo is a wholesome and delicious dish bringing the rich culinary traditions of Gujarat to the modern table. Try this baked jowar handvo recipe today. It is essentially jowar flour (sorghum), gluten-free but packed with nutrients, so chosen as a staple diet by health-conscious eaters. It starts with soaking, grinding, and making a paste of lentils, usually urad dal or moong dal; these are mixed in with jowar flour to give this a protein-rich batter. Fresh vegetables such as grated carrots, chopped spinach, and bell peppers are added to it, giving it not only nutrition but also a vibrant colour. A spice mix consisting of cumin seeds, mustard seeds, and turmeric is tossed in to provide it with aromatic flavours. This nutritious recipe of baked jowar handle is easy to make. Yoghurt or buttermilk enrichment provides it with a tastier taste through fermentation and gives the handvo a delightful tang. Poured into a baking pan, it bakes to a soft spongy interior and crispy, golden-brown crust. It can be taken as a snack, or even as an appetizer served while warm, as it usually goes well with tangy green chutney or yoghurt. Baked jowar handvo is the best recipe if someone is keen on trying out authentic traditional Indian food innovatively and healthily.

• 1 cup jowar
• 1 pinch hing
• 1 cup curd
• 1 tbsp methi seeds
• 2 tsp salt
• 12 curry leaves
• 1 tbsp red chilly powder
• 1 tbsp mustard seeds
• 2 tbsp ginger paste
• 1 cup mix split dal
• 3 tbsp sugar
• 0.5 cup crushed corn kernels
• 0.5 tbsp cooking soda
• 9 tbsp oil
• 2 green chilli
• 1 tbsp sesame seeds

• Tasty and healthy, baked jowar handvo is an epitome of the goodness of jowar alongside a medley of vegetables accomplished delicacy that exemplifies the flavours, textures, and nutrients combined to make an excellent snack or light meal.
• A wonderful combination of spices, lentils, and vegetables defines jowar handvo. It is wholesome as well as delectable. So here's how you do it step-by-step to create this yummy treat.
• Start by gathering the following ingredients: 1 cup jowar flour, 1 cup finely grated dudhi (bottle gourd), 1 cup curd (yoghurt), one tablespoon methi seeds (fenugreek seeds), 2 teaspoons of salt, 12 curry leaves, 1 tablespoon red chilli powder, 1 tablespoon mustard seeds, 2 tablespoons ginger paste, 1 cup mixed split dal, 3 tablespoons sugar, 0.5 cup crushed corn kernels, 0.5 tablespoon cooking soda, nine tablespoons oil, 2 green chillies, 1 tablespoon sesame seeds, and a pinch of hing (asafoetida).
• Everything will be ready and prepared beforehand, so cooking will flow smoothly.
• Mix split dal and soak in water for several hours or overnight. This will soften the dal and make it more digestible when cooked. Once the dal has soaked, drain off the water and set aside.
• Place jowar flour into a large mixing bowl and add the grated dudhi. The dudhi moistens and adds a subtle sweetness to this dish, keeping the flavours well-balanced. Curd comes next to be added to the mixture.
• Yogurt will give it a slight tang and can also help leaven the batter to make the handvo soft and fluffy.
• Add soaked and drained split dal, methi seeds, salt, and red chilli powder. Methi seeds impart a distinct flavour, whereas red chili powder brings an intense rub to handvo.
• To give it further intensity, add in the ginger paste that gives it a warm spicy note with the flavours from all other elements. Mix everything well till you get a uniform batter.
• Add the crushed corn kernels to it. They lend a really appetising texture and sweetness to it. Mix in the cooking soda; it helps make the handvo rise so it becomes airy while baking.
• For flavour, you can add minced green chilies; mix these into the batter. The freshness of green chilies adds an inimitable fresh zing.
• Now, let us prepare the tempering that would flavour up the dish before it goes into the oven. Temper 2 tablespoons of oil in a small pan over medium heat. When it splutters, add mustard seeds. Let the mustard seeds pop.
• Add curry leaves, sesame seeds, and a pinch of hing when they start popping. It sets your kitchen abuzz with the aroma of those tempered spices going into handvo.
• Then add the remaining flour and lemon juice and mix with cooled liquid tempering and add it to the batter. Well, it's with this tempering alone that the handvo's final taste is showcased.
• Grease the remaining oil in a baking dish and fill it with the batter. Use a spatula to spread it at the top and also to perfectly bake it.
• Pr heat your oven to 375 F or 190 C and place the baking dish inside. Bake the jowar handvo for about 30-40 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Outer sides will be crispy, but the center is soft and fluffy. Once it is done, take out the handvo from the oven and let it cool for a little while before you cut it into squares or wedges.
• The aroma would be irresistible and everyone would gather around it.
• Jowar handvo, baked, can be munched on as an independent snack, but with green chutney and raita yoghurt, it tastes even better.
• Conclusion This is a rather nutritious and delectable dish that combines an assortment of appetizing ingredients. Recipe of baked jowar handvo is just as perfect for breakfast, or to pack as a snack, or even have it as a light lunch.