This savoury snack is made up of lentils, rice and packed with different vegetables, traditionally made as a cake.
Making them in these mini shapes reduces the cooking time and also adds a little fun to the experience. I mean who doesn’t like doughnuts?
I love how cute these mini doughnuts look and taste even better. And of course perfect for little toddler hands to hold.
So many people have told me they struggle making this because the middle never cooks through. Soooo I’ve taken out the middle all together.
10 mins
25 mins
1 hr for a tray
This recipe is for a medium tray, for a mini doughnut tray of 12 you can use 1/4 of the recipe or bake in batches. (Or freeze and save for later).
Ingredients
450g Handvo Flour *
90g Semolina Flour
1 ½ Cup Yoghurt
1 Grated Courgette
2 Grated Carrots
¼ Finely Chopped Cabbage
½ Tsp Turmeric Powder
1 Inch Diced Ginger
2 Green Chillies
2 Tsp Cumin/Coriander Powder
3 Tbsp Coconut Oil
1 ½ Tsp Himalayan Salt
1 Tsp Agave Syrup
1 Tbsp Sesame Seeds
1 Tsp Eno Fruit Salt
Tempering:
2 Tbsp Coconut Oil
3 Stick Cinnamon
1 Tsp Mustard Seeds
½ Tsp Asafoetida Powder
3 Tsp Sesame Seeds
