Vegan Gluten-Free Millet Handvo

Ingredients

• ·1/2 cup foxtail or pearl millet, soaked 6 hr
• ·1/4 cup split yellow moong dal, soaked 4 hr
• ·1/4 cup brown rice, soaked 4 hr
• ·2 tbsp plain plant yoghurt (for ferment)
• ·1 cup grated bottle gourd or zucchini (squeezed)
• ·1/2 cup grated carrot
• ·1 tsp grated ginger · 1 small green chilli (optional)
• ·1/2 tsp turmeric · rock salt to taste
• ·1/2 tsp baking soda
• ·Tempering: 2 tbsp cold-pressed sesame oil, 1 tsp mustard seeds, 1 tsp sesame seeds, 8 curry leaves, pinch hing

Method

1. 01Drain the soaked grains and dal; blend with the yoghurt and just enough water to a thick idli-like batter. Cover and rest 6–8 hours at room temperature to lightly ferment.
2. 02Fold in grated vegetables, ginger, chilli, turmeric and salt; stir in the baking soda just before baking.
3. 03Heat oven to 180 °C. Warm the oil in an oven-proof pan, splutter mustard and sesame seeds, add curry leaves and hing.
4. 04Pour batter over the tempering, smooth the top, and bake 30–35 minutes until a crisp golden crust forms and a skewer comes out clean.
5. 05Rest 5 minutes; cut into squares and serve warm with coriander-mint chutney.