Mixed lentil, grain, and seed batter a few ways.
This started as batter for a savory cake called Handvo.
Then I remembered that I had successfully played with low carb idli and dosa batter a few years ago, so I thought I’d see how this fared in that format as well.
Steamed cakes / Idlis: just the batter with salt.
Handvo / savory baked (or pan-cooked) cake: grated carrot and zucchini, cumin, coriander, and chilli powders, and a tempering of mustard, cumin, and sesame seeds.
Batter was made from a mix of dals — moong / yellow lentils, masoor / red lentils, tuvar / split pigeon peas, chana / split Bengal gram, udad/ split matpe — plus rice and quinoa, all soaked, then blended and fermented overnight.
I’ve saved some batter to try a dosa too.
I don’t know why I don’t make the batter from scratch more often, it’s always better than the shortcut. (I do know, laziness 
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