Handvo is a vegetable cake originated from Gujrat.
Preparation Time: 5 hrs. Soaking, 8 hrs. Fermenting, 45 minutes cooking
½ cup toovar dal
½ cup chana dal
½ to 1 cup sour yogurt
1 cup grated bottle gourd (doodhi) substitute green zucchini
1 small onion grated (optional)
1 tbs brown sugar or 1tbs of jaggery (or to taste)
1/4 tsp turmeric powder
1 tsp ginger chili paste (or to taste)
salt to taste
½ tsp soda bicarb
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp sesame seeds (plus more to sprinkle on top)
1/2 tsp whole methi seeds
1/4 tsp asafoetida
1 piece cinnamon
4 whole cloves
1-2 whole red chillies (to taste)
Clean, wash and soak the dals and rice together in enough water for at least 4 to 5 hours.
Drain, and blend in a mixer to a coarse mixture using the yogurt. Add salt and turmeric and mix well. Cover and keep aside to ferment overnight.
When ready to make, add the rest of the ingredients and mix well, adjust seasoning and set aside.
Heat the 2 tbsp. of oil in a non-stick kadhai and add the clove, cinnamon, ½ tsp. sesame, mustard, and methi seeds.
When the seeds crackle, add the asafoetida.
Mix the tempered oil into the batter, taste and adjust seasoning.
Have a well-greased sheet cake baking tray ready depending on how thin or thick you want the final Handvo.
Pour the batter into the greased baking tray and sprinkle a generous layer of sesame seeds over it.
Bake in a pre-heated oven at 200ºC (400ºF) for 30 to 35 minutes or till the crust is golden brown in color.
Cut into squares and serve hot or cold with pickle of your choice, and salty lassi.@hungrygut #hungrygut