Handvo

Here I will be making Handvo in a pan which can also be made in the oven. The batter is made from a mix of pulses and rice, which are usually dry ground into a flour or soaked whole then ground into a batter. Here is how I make this Gujarati spiced vegetable cake.

Ingredients: 1/2 cup idli rice (short grain rice) 2 tbsp chana daal (bengal gram) 2 tbsp toor daal (yellow split pigeon peas) 2 tbsp yellow moong daal (split & skinned green gram) 3-4 tbsp yogurt 1/2 grated carrot Handful of grated dudhi (bottle gourd/lauki) Handful of peas Handful of chopped coriander leaves 1 tsp oil 1 tsp green masala 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp grated ginger 1/4 tsp hing (asafoetida) Salt to taste One sachet of Eno Fruit Salt or a heaped teaspoon Tempering: 2 tbsp oil 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1 tsp sesame seeds Curry leaves Method Wash the rice and lentils two to three times then leave to soak in cold water for a few hours around 6 to 8 hours. The rice and lentils will swell in the water.

After soaking remove the water and ground with yogurt to a coarse/gritty paste. Use a small amount of yogurt to start with and try not to add any water.

Usually the batter can be left to ferment for 8 hours/overnight allowing the batter to become airy. I skipped this step and will use eno fruit salt later to create a soft/airy Handvo. Now its time to get the vegetables ready for the Handvo. I'm using Bottle Gourd, Carrot and Peas. (You can use any other type of vegetable you like.) Wash, peel and grate the bottle gourd and carrot and add this into the batter along with the peas.

Then add in the coriander leaves, oil and spices. Mix throughy until combined and leave on the side to add on top of the tempering.

For the tempering heat up 2 tbsp of oil in a pan and once hot add in your mustards seeds.When the mustards seeds have stopped spluttering add in your cumin seeds, sesame seeds and curry leaves.

At this stage add in your eno fruit salt to your handvo batter and mix in one direction. Then add the batter on top of the tempering, the cumin seeds should have browned while you mixed in the eno, and spread evenly. Cover the pan and cook on medium heat for 10 minutes or until the top becomes dry and the bottom is golden.

Then it's time to carefully flip over the handvo and cook for further 10 mintues with the lid on. After the 10 mintues the handvo should be ready. You can stick a knife or toothpick into the handvo to see if it is cooked. If it comes out clean the handvo is ready to eat. This is a perfect snack to have along side a nice cup of hot chai.

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