Handvo is a baked Savory cake originating from the state of Gujarat in India . The batter is prepared from lentils and rice and is fermented overnight. handva consist many local vegetables that are available in India. Bottle gourd is a key ingredient that is used in almost all kinds of Handva recipes. However, feel free to put any vegetables that are available . Some of the other vegetables which can be used are cabbage , zucchini , summer squash etc .
2 cups Hando flour mix
coarsely grind 1 cup rice and 1 cup mix of all daals such as tuvar daal, urad daal, chana daal, masoor daal, moong daal. Use all skinless
1/4 cup yogurt(dahi)
1 cup zucchini or bottle gourd
4 tbsp oil
1/2 tsp soda-bi-card
1 tsp ENO(fruit salt)
1 tsp each-ginger and green chili paste
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp turmeric powder
2-3 tbsp sesame seeds
1 tbsp sugar
salt to taste
2 tbsp oil
1 tbsp mustard seeds(rai)
A pinch of hing(Asafoeitida)
curry leaves optional
Take Handvo flour mix in a big bowl(if using rice and daal then wash and soak the rice and dals together for 4 to 5 hours. Drain and keep aside. Grind to a paste)
Add all ingredients except Vegetabe, ENO and tempering ingredients and mix everything very well to make kind batter consistancy.
Allow to ferment overnight or at least 6-8 hrs.
Next day or after fermentation is complete, add grated zucchini or any vegetable that you like, also at this time, add ENO and mix very well.
Preheat oven to 400F if baking.
Pour the prepared batter into baking tray.
To prepare Tempering :
Heat oil into a small pan, when oil is done add mustard seeds. Once mustard seeds are spluttered completely, turn off the stove and put the wok on side and let the tempering get little cool. When warm enough add asafoetida and curry patta.
Pour it onto batter.
Bake for about 45-60mins or until baked properly and the top is nice and brown .
When done serve with Chutney , ketchup or hot sauce