Handvo
Handvo is a savory Indian cake made from fermented rice and lentil batter, mixed with vegetables and spices, then baked until golden.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Rice (soaked) | 200 | Grams |
| Chana Dal (soaked) | 100 | Grams |
| Urad Dal (soaked) | 50 | Grams |
| Toor Dal (soaked) | 50 | Grams |
| Yogurt (whole milk based) | 250 | Milliliters |
| Zucchini (grated) | 1 | Count |
| Carrot (grated) | 1 | Count |
| Ginger (grated) | 1 | Inch |
| Green Chili (finely chopped) | 2 | Count |
| Turmeric Powder | 1 | Tsp |
| Baking Soda | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil (for tempering) | 3 | Tbsp |
| Mustard Seeds | 1 | Tsp |
| Cumin Seeds | 1 | Tsp |
| Sesame Seeds | 2 | Tbsp |
| Curry Leaves (fresh) | 10 | Count |
Instructions
- Drain the soaked rice and lentils. Grind them into a smooth batter using yogurt, adding water if necessary.
- Mix grated zucchini, carrot, ginger, green chili, turmeric powder, and salt into the batter. Let it ferment for 4-6 hours.
- Preheat the oven to 180°C (356°F). Add baking soda to the fermented batter and mix well.
- In a pan, heat oil and add mustard seeds, cumin seeds, sesame seeds, and curry leaves. Let them splutter.
- Pour the tempering into the batter and mix gently. Transfer the batter to a greased baking dish.
- Bake in the preheated oven for 30-40 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Let it cool slightly before slicing. Serve warm with chutney or yogurt.
Prep
- Soak rice and lentils for at least 4 hours or overnight.
Kitchen equipment
Grinder or BlenderBaking Dish