Recipe for Handvo
Handvo is a savoury cake made with lentils and vegetables. It comes from the state of Gujrat in India. It is a nutrient-dense breakfast recipe.
Equipment
- Mixing bowl
- Baking Mould
Ingredients
Ingredients needed for making Handvo Batter
- 1 cup Raw Rice
- ⅓ cup Chana Dal ( Split Chickpea Lentils)
- ⅓ cup Tur Dal ( Pigeon Peas)
- ⅓ cup Urad Dal ( Black Gram without skin)
- 1 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chili Powder
- 2 tsp Salt
- 2 cups grated bottle gourd
- 1½ tbsp ginger and green chili paste
- 1 cup yoghurt
Ingredients needed for Tempering
- 1 tbsp Oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 1/3 tsp Asaphoetida
- 7-8 Curry Leaves
- 1 tsp Cumin Seeds
Instructions
- Wash and combine chana dal, urad dal, tur dal and rice. Soak them for 4-5 hours.
- After 4-5 hours, all the grains will swell.
- Now grind them to a fine consistency. Keep this batter for overnight fermentation.
- The next day, add salt, turmeric powder, red chilli powder, grated bottle gourd and chilli and ginger paste to this batter. Mix well.
- Add yoghurt and mix.
- Transfer this batter to a baking mould.
- Prepare the tempering by heating oil in a pan and adding all the tempering ingredients - asaphoetida, cumin seeds, sesame seeds, mustard seeds and curry leaves.
- Add this to the batter.
- Transfer to a preheated oven and bake at 200 deg C for about 35-40 minutes.
- Insert a toothpick and check. If it comes out clean, the Handvo is fully cooked.
- Once fully cooked, remove it from the oven and let it cool for at least 10 minutes before de-moulding it.
- Now the Handvo is ready. Cut it and serve it with chutney.