Sprouted Moong Handvo | How to make Sprouted Moong Handvo

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By suman prakash
Created on 6th Sep 2015
  • Sprouted Moong Handvo, How to make Sprouted Moong Handvo
Sprouted Moong Handvoby suman prakash
  • Sprouted Moong Handvo | How to make Sprouted Moong Handvo (12 likes)

  • 0 reviews
    Rate It!
  • By suman prakash
    Created on 6th Sep 2015

About Sprouted Moong Handvo

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

Sprouted Moong Handvo is a delicious dish which is enjoyed by the people of every age group. The recipe by suman prakash teaches how to make Sprouted Moong Handvo step by step in detail. This makes it easy to cook Sprouted Moong Handvo in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Sprouted Moong Handvo at home. This amazing and mouthwatering Sprouted Moong Handvo takes few minutes for the preparation and 210 minutes for cooking. The aroma of this Sprouted Moong Handvo is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Sprouted Moong Handvo is a good option for you. The flavour of Sprouted Moong Handvo is palatable and you will enjoy each and every bite of this. Try this Sprouted Moong Handvo and impress your family and friends.

  • Prep Time0mins
  • Cook Time31 /2Hours
  • Serves4People
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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