Handvo a savoury cake made from fermented rice flour lentils and veggies is a favourite Gujarati snack.
HANDVO
Ingredients
1 cup rice soaked for 30 minutes and drained
½ cup split pigeon peas (toovar dal) soaked for 30 minutes and drained
¼ cup split skinless green gram (dhuli moong dal) soaked for 30 minutes and drained
2 tbsps split Bengal gram (chana dal) soaked for 30 minutes and drained
2 tbsps split skinless black gram (dhuli urad dal) soaked for 30 minutes and drained
½ cup sour yogurt
Salt to taste
4 tsps sugar
2 tsps red chilli powder
½ tsp turmeric powder
1 medium carrot peeled and grated
½ cup boiled green peas
3 tbsps oil + for greasing
2 tsps mustard seeds
A pinch of asafoetida
2 dried red chillies stemmed
2 cloves
1 bay leaf
1 tsp white sesame seeds
Green chutney for serving
Method
1. Transfer rice in a grinder jar. Add toovar dal moong dal chana dal urad dal and 1 cup water and grind to a coarse batter.
2. Transfer in a bowl add yogurt and mix well. Cover with a lid and set aside to ferment for 8-10 hours.
3. Preheat the oven at 180ºC.
4. Add salt sugar chilli powder and turmeric powder and mix. Add carrot and green peas and mix well.
5. For tempering heat oil in a nonstick pan. Add mustard seeds and once they start to splutter add asafoetida dried red chillies cloves bay leaf white sesame seeds and sauté for 30 seconds.
6. Add this tempering to the batter and mix well. Add baking soda and mix well.
7. Transfer the batter in a greased aluminium baking tin and bake in preheated oven for 25-30 minutes.
8. Allow to cool slightly and demould.
9. Cut into squares and serve with green chutney.
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