Gujarat

Handvo

Name: Handvo
Prep time: 12 h
Cook time: 1 h 10 min
Total time: 13 h 10 min
Yield: 6 servings
Cuisine: Gujarati
Ingredients: 3/4 cup rice; 1/4 cup toor dal (split pigeon peas); 1/4 cup chana dal (split chickpeas); 2 tbsp urad dal (split black gram); 2 tbsp moong dal (split yellow mung beans); 1/2 cup slightly sour curd (plain yogurt, natural yoghurt); 2 cups grated bottle gourd (opo squash, calabash); 1 inch as paste ginger; 3 as paste green chilli; 1/2 tsp turmeric (ground turmeric); 1 tsp red chilli powder (indian red chili powder); 1 tbsp sugar; Salt, to taste; 1/2 tsp baking soda (bicarb soda, bicarbonate of soda); 1 tbsp lemon juice; 4 tbsp cooking oil (vegetable oil); 1 tsp mustard seeds; 1 1/2 tbsp sesame seeds; 1 sprig curry leaves; a pinch asafoetida; 1 dried red chilli

A savoury cake with a sesame crust so good people fight over the corners.

70 minTime

9 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 70 minutes come after.

The Gujarati savoury cake3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

319kcalsame

9 gproteinsame

5 gfibresame

70minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice¾ cup

Toor dal (split pigeon peas)¼ cup

Chana dal (split chickpeas)¼ cup

Urad dal (split black gram)2 tbsp

Moong dal (split yellow mung beans)2 tbsp

Curd (plain yogurt, natural yoghurt)½ cup, slightly sour

Bottle gourd (opo squash, calabash)2 cups, grated

Ginger2.5 cm, as paste

Green chilli3, as paste

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Sugar1 tbsp

Saltto taste

Baking soda (bicarb soda, bicarbonate of soda)½ tsp

Lemon juice1 tbsp

Cooking oil (vegetable oil)4 tbsp

Mustard seeds1 tsp

Sesame seeds1½ tbsp

Curry leaves1 sprig

Asafoetidaa pinch

Dried red chilli1

Method

6 steps

1Soak the rice and all the dals together for 4 to 6 hours. Grind coarsely with the curd, like fine semolina. Ferment 6 to 8 hours in a warm spot.
2Stir in the grated bottle gourd, ginger and chilli paste, turmeric, chilli powder, sugar and salt.
3Just before cooking, add soda and lemon juice and mix briskly.
4In a heavy pan, heat the oil and add mustard seeds, sesame, curry leaves, asafoetida and red chilli. Pour in the batter, smooth it, cover and cook on low.
5Flip carefully with a plate and cook the other side uncovered.
6Rest 10 minutes, then cut into wedges. Serve with green chutney and tea.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Handvo

Make it your way

Ingredients

Method

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