Steamed Handvo

30 minutes


serves 6

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Adjust Servings
1cup whole moong, soaked in hot water for 2 hours buy fresh
1cup Eggs batches flax eggs* (2 flax eggs = 2 Tbsp flaxseed meal / 14 g + 5 Tbsp / 75 ml water)
2tbsp Semolina
1tbsp Gram flour
2tbsp Coriander; finely chopped
1tsp Green chilly paste
1tsp Garlic paste
1tsp Ginger paste
Salt as required
1 ½tsp Fruit salt
1tsp Peanut oil for greasing
For Dressing
1tbsp Peanut oil
2tsp Mustard seeds
1/2tsp Carom seeds
2 whole Kashmiri red chillies; broken into pieces
2tsp Sesame seeds
1/2tsp Asafoetida

Nutritional Information

5g Fat
7.5g Protein
63.8mg Calcium
12.8g Total Fibre
18.6g Carbs
3.6mg Iron
155kCal Energy



Stage 1

Lightly grease tea cups with 1 tsp peanut oil and keep aside till further use. Grind soaked moong into a course paste using ½ cup fresh water and transfer into a mixing bowl.
To this, add semolina, crushed peas, gram flour, chopped coriander, green chilly paste, garlic paste, ginger paste, salt and ¼ cup of water. Mix well. Rest the mixture for 10 minutes.
Mark as complete

Stage 2

To the mixture, add fruit salt and 2 tsp of water. Mix immediately and fill the greased cups till ¾th full. Place in a steamed on high flame for 15 minutes.
While this is steaming, heat oil in a pan. Add mustard seeds and allow these to crackle. Add in carom seeds, Kashmiri chilly, sesame seeds, asafoetida and turn the flame off.
Mark as complete

Stage 3

Spoon a little on each of the steamed handvo.
Serve hot.
Mark as complete


*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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