Sprouted Moong Handvo | How to make Sprouted Moong Handvo

By suman prakash  |  6th Sep 2015  |  
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  • Sprouted Moong Handvo, How to make Sprouted Moong Handvo
Sprouted Moong Handvoby suman prakash
  • Prep Time


  • Cook Time


    1 /2Hours
  • Serves





About Sprouted Moong Handvo Recipe

Healthy baked dhokla with sprouts and vegetables - tasty and healthy as per my mother

Sprouted Moong Handvo is an aromatic, flavorful and delicious dish which is very much popular in Gujarat. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Sprouted Moong Handvo is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Sprouted Moong Handvo at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 210 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Sprouted Moong Handvo by suman prakash in step by step with pictures so you can easily learn how to cook the perfect Sprouted Moong Handvo at your home without any difficulties. Sprouted Moong Handvo is one of the representative dishes of Gujarat which you can serve in any special occasions.

Sprouted Moong Handvo

Ingredients to make Sprouted Moong Handvo

  • Sprouted moong/ green gram - 1 cup
  • Vegetables of choice - 1 tbsp
  • coriander - 2 tbsp (finely chopped)
  • sugar - 1/2 tsp
  • Eno fruit salt - 2 tsp
  • asafoetida - 1/2 tsp
  • curry leaves - A few
  • gram flour - 1 tsp
  • Grated carrots - 2 tsp
  • curd - 1 tbsp
  • ginger - 1 tsp
  • green chilli paste - 1 tsp
  • salt to taste
  • oil - 2 tsp
  • mustard seeds - 1/2 tsp
  • Few curry leaves
  • sesame seeds - 1 tsp

How to make Sprouted Moong Handvo

  1. Firstly to get sprouted moon, we wash it and keep it semi immersed in water for a few days till it sprouts. Wash and drain out any excess water and grind to a fine paste in a blender.
  2. Add in to it gram flour, curd, sugar, ginger-chilli paste and salt. Grind for a few seconds and take out in a bowl and mix well to make a thick batter
  3. Let this mixture ferment for about 2-3 hours. After that add chopped carrots, finely chopped coriander, eno fruit salt and a little water. When bubbles begin to form mix gently.
  4. Ready the moulds. And fill 3/4 th of mixture in the moulds.
  5. On a pan prepare the tempering: Add mustard seeds to heated oil, when they crackle, add curry leaves, sesame seeds and asafoetida. Sauté on a medium flame for a few seconds.
  6. Pour the tempering over batter in cup moulds .
  7. Cover with an aluminum foil and bake in a pre-heated oven at 180°C for about 10-15 minutes or till done. Check with a toothpick.
  8. Serve hot with salad and sauces of your choice.

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