HANDVO (RICE LENTIL CAKE)
Healthy and savory one pot fermented Gujarati breakfast that is usually pan baked and is a delicious combination of sweet and spicy.
Ingredients
Batter prep for fermentation
- 1 1/2 cup Rice flour
- 3/4 cup chick pea flour
- 1/4 cup crushed urad dal flour
- 1 cup sour curd
- 11/2 cup water
vegetables and spices
- 3/4 cup bottle gourd grated after squeezing out excess water
- 1/4 cup carrot grated
- 1/4 cup capsicum julienned
- 1/4 cup fenugreek leaves chopped
- 2 tsp ginger chilli paste
- 2 tbsp rawa optional-to adjust consistency
- 2 tsp salt
- 1 tsp sugar
- hing
- 1/4 tsp turmeric powder
- 1 tsp black pepper powder
- 1 tsp red chilli powder
- 2 tsp dhana jeeru powder
- Add below ingredients just before baking per Handvo
- 1 tbsp oil
- 1/2 no lemon
- 1/4 tsp baking soda
Tempering per Handvo
- 2 tbsp oil
- 1 tsp mustard
- 1/4 tsp hing
- 6 no's curry leaves
- 2 no's red chilies broken into pieces
- 2 tsp sesame seeds
Instructions
Batter prep for fermentation
- Combine the flours and sour buttermilk in almost 1:1 ratio (Amount of liquid can be little less )
- Such that the batter is of dropping consistency. Mix the batter with the help of clean hands a few times. It helps with fermentation.
- Keep the batter covered to ferment for a minimum of 8 hours or more if using fresh curd to make buttermilk. Keep it in a warm place at temperature between 30-40c
- Once fermented the batter will give off a fermented smell and you will notice a thin layer of water on top with tiny bubbles and on moving a spoon a stretchy texture of the batter.
Vegetables and spices
- Once the batter is fermented prepare all the desired veggies and spices or as listed in the ingredients above.
- Mix in the batter, adjust consistency with rava if needed- the consistency should be ribbon pouring.
- (I cooked the entire batter for the purpose of the post in one go)But do divide the batter in at-least two parts and then add oil, lime, juice and baking soda.
Tempering and baking
- Heat oil in a kadhai and temper it with mustard seeds, red chilli, hing, curry leaves and sesame seeds.
- Add the batter to the pan cover and cook for 25 minutes on low flame
- Check the Handvo after the mentioned time- a tooth pick inserted should come clean, top surface touched should be firm and Handvo should be released easily from sides with a help of slotted spoon.
- Flip the Handvo and cook on the other side uncovered for 10 mins-12 mins.
- Demould on a wire rack and let cool for 5 minutes to allow further cooling for clean cuts. However once easily demoulded the Handvo can also be cut warm (keep in mind the pieces and texture wont be as clean). Happy eating with a delicious side of achaar or chutney
Oven instructions
- The Handvo can also be baked similarly in an oven.
- Preheat the oven to 180c.
- Mix the vegetables, spices, tempering and soda of one batter in a mixing bowl and transfer it to a greased 8" by 16" aluminium tin
- Bake for 30 mins on a high rack.
- Once the batter is cooked broil for 5-7 mins to gain the top colour. (you may also add a little tempering on top before broiling )Let cool in pan for 15 mins.
- Demould on a wire rack and let cool for 5 minutes to allow further cooling for clean cuts. However once easily demoulded the Handvo can also be cut warm (keep in mind the pieces and texture wont be as clean). Happy eating with a delicious side of achaar or chutney