Handvo

The traditional Gujarati savoury cake prepare in a manner where you just cannot go wrong. Try this method and see the difference in taste. Preparation time: 30 minutes. Cooking time: 40 minutes. Serves 6 to 8.
Ingredients :

2 teacups rice
¼ teacup urad dal
¼ teacup gram dal
1 teacup sour curds
25 mm.(1”) piece ginger
9 tablespoons oil
1 teaspoon soda bi-carb
1 teaspoon chilli powder
2 teaspoons sesame seeds
½ teaspoon asafetida. Salt to taste.
1 teacup toovar dal
¼ teacup moong dal
¼ teacup wheat(optional)
10 to 12 green chillies
450 grams(1 lb.) while pumpkin
Juice of ½ lamon
4 to 5 teaspoons mustard seeds
2 teaspoons ajwain

Method :

Wipe the rice, toovar dal, urad dal, moong dal, gram dal and wheat with a wet cloth, mix and grind dry coarsely (like semolina). Alternatively, soak the cereals and pulses overnight in plenty of water and grind in a mixer the next day.

Add the sour curds and hot water and make into a thick mixture.

Cover and leave to ferment for at least 6 to 7 hours.

Make a paste of the green chillies and giner.

Grate the pumpkin or doodhi and squeeze out some of the water from it.

Now add to the flour and dal mixture 4 tablespoons of oil, the lemon juice, sofa bi-carb, sugar, chilli powder, turmeric powder, grated pumpkin, green chilli paste and salt. Mix well.

Spread this batter in a greased tin or metal thali(flat metal plate with low rim).

Heat 5 tablespoons of oil in a vessel and add the mustard seeds. After 1 minute, add the sesame seeds, ajwain and asafetida. When brown in colour, spread this oil all over the batter.

Bake in a hot oven at 450F.for 30 to 35 minutes or till the crust is brown in colour. If required in small preparation pour the mixture in a non stick frying pan and put on moderate heat and cover. Cover and allow to cook for 10-15 minutes till it turns crisp and pink in colour.

Out into pieces and serve with hot pickles and buttermilk.

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