Healthy Handvo Flour
Healthy Handvo Flour – protein and fiber rich flour made with quinoa, brown rice, & assorted lentils to make Handvo, savory Gujarati snack.
Handvo is a very popular Gujarati snack. It is naturally gluten-free and vegan as the flour is made out of set of lentils and white rice. Many people soak the lentils and rice over night and grind it to make a batter. Although some people, including me use a pre made handvo flour or grind dry lentils and rice to make dry flour at home. This recipe is to show you guys how I make Handvo flour at home, using all the healthy grains/lentils! That includes quinoa, brown rice, and assorted lentils.
Since I like using mix of quinoa, brown rice, and assorted lentils, it makes this flour high in protein and fiber. Many people think that grinding grains/lentils without washing is not so good and I agree! Therefore, I have explained the whole detailed process of making this flour clean. Please read through the recipe below and try to follow each steps. It should yield just under 2¾ cups. You can store in an air tight container for upto 3 months at room temperature, and upto 5 months in the fridge. Use my HANDVO CUPCAKES recipe to use this flour!
I love using this plant-based, gluten-free, vegan, protein & fiber rich flour to make Dangela/Bhakhro/Handvo pancakes, in other words savory pancakes. I ferment savory batter using this healthy flour, lots of zucchini, spices, & yogurt. I will be sharing that easy, quick, protein & fiber rich recipe soon! If you end up making this flour and like it, tag me on Instagram @myvegetarianroots or leave me a comment below. I would love to hear your feedback on it!
Happy & Healthy Eating!
Healthy Handvo Flour
Ingredients
- ½ cup Quinoa
- ½ cup Brown Rice
- ¼ cup Urad Dal (black gram)
- ¼ cup Toor Dal (pigeon pea) dry toor dal, not oily
- ¼ cup Chana Dal (split chickpea lentils)
- ¼ cup Green Split Mung Dal
- ¼ cup Whole Dry Corn Kernel
- 1½ tsp Methi (Fenugreek Seeds)
Instructions
- Mix all the above ingredients in a wide heavy bottom pan and dry roast them on low heat for about 10 minutes or until it starts to fragrant. Keep mixing frequently to avoid any burns.
- Once roasted, take the pan off the hot stove, let the grains cool down completely.
- Rub roasted mix grains in a dry large towel. Then sieve them to get rid of unwanted small pieces. Make sure the sieving mesh is small enough to keep the quinoa in place, however big enough to get rid of tiny unwanted pieces.
- Once mixed roasted grains are clean, grind them in grainy flour. It should yield just under 2¾ cups. You can store in an air tight container for upto 3 months at room temperature, and upto 5 months in the fridge. Use my HANDVO CUPCAKES recipe to use this flour!