This is an aluminium contraption in which handvo - a Gujju snack - is prepared. The cooking contraption, I think, is somewhat like a chiffon cake/ angel food cake pan - a very deep tube. It sits on a plate filled with damp sand to help conduct the heat better. It also has a hole in the middle, where you can see the flame rising from in the image. This hole helps cook the center of the handvo.
Handvo is traditional baked cake from Gujrat. Handvo involves lots of preparing process and work and hence needs to cooked carefully. These days Handvo flour is readily available in markets. But traditionally lentsils and grains are soaked and grinded into paste which is then baked in a special utensil which is especially used for cooking Handvo. The closest I can get to describing the handvo is that it is a savoury cake, chock full of grains and vegetables, spices, some oil, and a bit of soda and buttermilk for leavening. It is topped with sesame and coriander leaves which bake the top to a crisp.
Ingredients:
4 cups handvo mix or
2 cup rice
1/2 cup urad dal
1/2 cup toor dal
1/2 cup yellow split moong dal
1/2 cup chana dal
2 cup rice
1/2 cup urad dal
1/2 cup toor dal
1/2 cup yellow split moong dal
1/2 cup chana dal
1 bottle gourd (lauki/dudhi/zucchini)- shredded
5-7 green chilies (as per your spice level)
1 inch piece ginger
3-4 cloves garlic
2 cups yoghurt
1/2 tsp soda-bi carb
salt to taste
sugar to taste .
5-7 green chilies (as per your spice level)
1 inch piece ginger
3-4 cloves garlic
2 cups yoghurt
1/2 tsp soda-bi carb
salt to taste
sugar to taste .
For Tempering:
3 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin/jeera seeds
1/2 tsp turmeric
1/3 tsp red chili powder
1/4th tsp asafoetida
2 dried red chilies
1 tsp sesame seeds.
1 tsp mustard seeds
1/2 tsp cumin/jeera seeds
1/2 tsp turmeric
1/3 tsp red chili powder
1/4th tsp asafoetida
2 dried red chilies
1 tsp sesame seeds.
For Garnishing:
1 tbsp sesame seeds.
Method:
- Soak all the lentils/dal and rice overnight.
- Grind the lentil-rice mixture with some water to form a thick batter.
- Add the yogurt and leave aside for another 5-6 hours in a warm place.
- Alternately if using the ready made handvo mix soak the mixture in yogurt and water overnight in a warm place.
- Add the grated bottle gourd, sugar and salt and mix well.
- Crush the green chilies, ginger and garlic to a smooth paste and add it to the handvo mixture.
- Heat oil, add the mustard and cumin seeds, and when they pop, add the turmeric, asafoetida, chili powder, dried chilies and sesame seeds in that particular order and pour this mixture over the handvo mixture.
- Mix well and transfer the batter to a baking pan.
- Sprinkle with sesame seeds on top and bake at 400 degree F for 45-60 minutes till the top is a golden brown.
- Alternately test by pushing a knife through and if it comes out clean (instead of the batter clinging to it), the handvo is baked.
- Serve hot with some oil on the side.
- Take out. Cut into squares and serve immediately.
Making Time: 45 minutes
Serves: 4 - 5 persons.
Shelflife: 1 day.
Note:
- If you are using a oevn, bake for 45 minutes in a preheated oven, 15 minutes at 200 degree centigrade, and 30 minutes at 180 degrees centigrade.
- If you have doubts regarding the batter consistency or its fluffiness, you can add 1 eno fruit salt to the batter before baking, it would amke the handvo soft.
Variations:
As a variation or to make handvo more nutricious, finley chopped vegetables like carrots, cabbage, potatoes, leeks etc to the batter and mix well and then bake them. Remember to chop them very finely for good texture and good taste.
Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.
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