Healthy Handvo Flour
Healthy Handvo Flour - protein and fiber rich flour made with quinoa, brown rice, assorted lentils to make Handvo, savory Gujarati snack.
Servings: 2.6 cups
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!