Moong Spinach Handvo
Recipe: Moong Spinach Handvo
Moong Spinach Handvo is a gluten free, protein rich and healthy Gujarati snack. This handvo recipe is quite different from the traditional handvo. However, trust me, you will enjoy this version as a healthy snack, appetizer, or even as a lunchbox item.
Memories
I first made moong spinach handvo for the group FoodieMonday/ Bloghop whereby the theme of the week was Bite Size Food. At that time I had run out of whole moong or green gram. Therefore had used moong dal with the skin or chotra wari dal as we call it in Gujarati. Whether you use split moong dal or whole moong, doesn’t matter. Baked some in muffin cups and the rest of the batter in a tray. Then cut them into bite size pieces to serve as an appetizer, starter or as nibbles.
Redoing Moong Spinach Handvo And Sharing With Foodies_ Redoing Old Posts
This recipe was posted on 16/01/2017. Redoing the old post with better photos and write up. This group initiated by Renu who blogs ate Cook With Renu is a constant encouragement for me to focus on my old posts and redo them in a better manner.
Ingredients Required For Moong Spinach Handvo
Moong
I like to use whole moong beans, the green ones for this recipe. If I am using whole moong, I soak them overnight in warm water. By morning most of them have sprouted a bit. When I don’t have whole moong then I use the moong dal with the skin (mug na fada). Those can be soaked for 4-6 hours.
Spinach
Any spinach available in your area. I mostly get baby spinach so I tend to use that.
Onion
Optional. Can use either yellow, white or red onion. Alternately you may use spring onion. Personally, I find that if I use too much of spring onion, it gives a strong onion taste. Therefore prefer to mix red and green onion if I am using any.
Fresh Ginger
Peel and grate or mince. If you whole ginger, add about an inch to the blender when you process the moong and spinach.
Green Chillis
Prefer to mince them. Add according to your taste. Add 2-3 whole green chilli when you grind the spinach and moong.
Garlic
Peel and finely chop or mince the garlic cloves. Usually I about 1-2 tsp of minced garlic. Can add about 3-4 cloves of peeled garlic when grinding the moong and spinach.
Plain Yogurt
Best to use thick plain yogurt. If the yogurt is watery, adjust the amount of water accordingly for the batter.
Lemon Juice
To add a bit of tanginess.
Oil
Required for the tempering or vaghar. Use any oil of your choice. I have used sunflower oil.
Garam Masala
Add according to your taste. Don’t add too much as you want a balance of flavours.
Salt
Add according to your taste. Be careful how much you add as spinach tends to be naturally a bit salty.
Sugar | Jaggery
To balance the flavours.
Cumin Seeds
Jiru or jeera. Need some for tempering.
Mustard Seeds
Rai, sarson ke dane. Need for the tempering.
Asafoetida
Optional. Also known as hing, adds an earthy flavour. For gluten free version don’t used powdered asafoetida as it contains wheat flour.
Pepper Powder
Can use fine pepper powder or freshly cracked slightly coarse one.
Baking Soda
Also known as soda bicarbonate. Need to add as a leavening agent. Makes the handvo a bit spongy and light.
Sesame Seeds
Preferably the white ones. Add some on top.
MOONG SPINACH HANDVO
Ingredients
FOR THE MOONG SPINACH BATTER
- 2 cup green moong
- 2 cups spinach chopped
- 1 cup onion finely chopped
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 1 tsp garlic paste
- ½ cup plain yogurt thick
- 1 tbsp lemon juice
- 1 tsp garam masala
- ¼ tsp pepper powder
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp sugar | jaggery powder
- ¼ cup water
FOR TEMPERING
- 2 tbsp oil
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- ¼ tsp asafoetida
FOR THE TOPPING
- 2 tbsp sesame seeds
EXTRA
- some oil for greasing
Instructions
PREPARE THE MOONG SPINACH HANDVO BATTER
- Wash and soak the moong in warm water for 8 hours or overnight.
- Preheat the oven to 180°C.
- Grease the muffin cups | baking tray lightly with oil. I used one 8 inch square tray and muffin tray.
- Transfer the soaked moong to a colander. Rinse them under fresh water.
- Add soaked moong, spinach, yogurt and water to a blender jug.
- Process the mixture into a batter that is not too fine or too coarse.
- Transfer the batter to a mixing bowl.
- Add ginger, garlic, chilli pastes, salt, sugar, garam masala, lemon juice to the batter. Mix well.
PREPARE THE TEMPERING
- Heat 1 tbsp oil in a small pan over low heat.
- Add mustard and cumin seeds. Let them sizzle for a bit. Add asafoetida.
- Immediately add the hot oil mixture to the moong spinach batter.
- Add the baking soda and mix the mixture.
BAKE THE MOONG SPINACH HANDVO
- Grease the baking tray | muffin tray with some oil.
- Spoon the batter into the muffin cups, filling them ¾ full.
- Sprinkle sesame seeds over the batter.
- Bake for 20-25 minutes in a preheated oven @ 180C. Insert a toothpick in the middle. If done, it should come out clean.
- Let the handvo cool in the muffin cups | tray for 15-20 minutes.
- If you've used a baking tray for the baking then you need to cut the handvo into square pieces. The size depends on you.
- Remove the handvo from the cups or tray and arrange on a serving plate.
- Serve with chutney of your choice. Alternately, enjoy it with a cup of masala tea.
Notes
- If you want to serve small squares of handvo for a cocktail party then bake it in a tray 8' X 8' for 30- 35 minutes. Let it cool in the tray and then cut into small squares.
- Serve handvo with a salad to make it into a healthy lunch or dinner.
- This is a good dish for vegetarians as its full of protein.
- Can add some grated carrot, zucchini or doodhi.
- Ideal for picnics, lunchboxes and travel food.
- If you don't have moong beans then use split moong dal but the green one.
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A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62
16 Comments
Rupal Patel
January 16, 2017 at 9:23 pm
Perfect and healthy recipe…
Shruti Patel
January 17, 2017 at 6:10 am
Definitely going to try this one!
Sujata Roy
January 18, 2017 at 5:02 pm
Superb share Mayuri. Healthy, delicious and perfect for this season.
Mayuri Patel
January 20, 2017 at 5:05 pm
Thanks Rupal and thanks for trying out the recipe.
Jayashree T Rao
July 26, 2025 at 11:50 am
Handvo with green moong and spinach sounds so delicious and easy to prepare. I will make it for my daughter when she is here. Loved this recipe.
mayurisjikoni
July 28, 2025 at 6:57 pm
Thank you so much Jayashree. Enjoy when you try out the recipe.
Mayuri Patel
January 20, 2017 at 5:06 pm
Shruti let me know how it turns out.
Mayuri Patel
January 20, 2017 at 5:06 pm
Thanks Sujata.
Preethi Prasad
January 21, 2017 at 12:00 pm
Love these baked healthy Handvo. Bookmarking this recipe.
alkajena
January 21, 2017 at 1:19 pm
Bookmarking this ..I will make it
Kriti Singhal
January 22, 2017 at 3:43 pm
Nothing in this world can beat this recipe Mayuri di… One of your bestest share… Loved it!!!
Mayuri Patel
January 24, 2017 at 5:14 pm
thanks Preethi.
Mayuri Patel
January 24, 2017 at 5:15 pm
Thanks Alka, do try it, its really healthy.
Mayuri Patel
January 24, 2017 at 5:15 pm
Thank you so much Kriti.
Archana
July 18, 2025 at 5:22 am
I aways assumed you need a mix of urid dala and chana dal to make handvo and I keep postponing making it. I think I will prefer making handvo with moong. Soaking the moong once I saw your video today.
mayurisjikoni
July 24, 2025 at 6:05 am
Traditionally handvo flour is chana dal and rice. So this one is not too traditional but it is equally tasty. So go ahead and give it a try.