Handvo (Baking Recipe)
This baked Handvo is a savory Indian cake that's super satisfying. It's got that perfect blend of lentils and rice, great for a hearty snack or a light meal.
Ingredients
- 0.75 cup uncooked arhar/toor dal (split pigeon peas)
- 0.25 cup uncooked chana dal (split chickpeas)
- 0.25 cup uncooked urad dal (split black gram, skinned)
- 1.5 cups uncooked short-grain rice
- 0.25 teaspoon fenugreek seeds
- 0.5 cup plain yogurt
- 0.25 cup water (plus more for soaking)
- 1.5 cups grated bottle gourd (lauki)
- 0.5 cup grated carrots
- 0.25 cup finely chopped spinach
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 1.5 tablespoons finely chopped ginger
- 2 green chilies, finely chopped (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1.5 teaspoons coriander powder
- 0.75 teaspoon cumin powder
- 0.5 teaspoon garam masala
- 1.5 teaspoons salt (or to taste)
- 0.5 teaspoon baking soda
- 3 tablespoons olive oil (for batter and tempering)
- 1.5 teaspoons mustard seeds
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon asafoetida (hing)
- 1 sprig curry leaves
- 2 tablespoons sesame seeds
- 0.25 cup chopped fresh cilantro (for garnish)
Instructions
- Wash 0.75 cup arhar / toor dal, 0.25 cup chana dal, 0.25 cup urad dal, 1.5 cups short-grain rice, and 0.25 teaspoon fenugreek seeds thoroughly under running water until the water runs clear. Place them in a large bowl, cover with plenty of water, and soak overnight or for at least 8 hours.
- After soaking, drain the water completely from the dal and rice mixture. Transfer the drained mixture to a blender or food processor.
- Add 0.5 cup plain yogurt and 0.25 cup water to the blender. Grind to a thick, coarse batter. Do not make it too smooth. Add a little more water, 1 tablespoon at a time, only if needed to achieve a thick batter consistency.
- Transfer the batter to a large bowl, cover loosely with a lid or plastic wrap, and let it ferment in a warm place for 8-10 hours or overnight. The batter should rise and become slightly bubbly.
- Preheat your oven to 190°C (375°F). Grease a 9x13 inch baking dish with 1 tablespoon olive oil.
- Once the batter is fermented, add 1.5 cups grated bottle gourd, 0.5 cup grated carrots, 0.25 cup finely chopped spinach, 1 medium finely chopped onion, 3 cloves finely chopped garlic, 1.5 tablespoons finely chopped ginger, 2 finely chopped green chilies, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, 0.75 teaspoon cumin powder, 0.5 teaspoon garam masala, and 1.5 teaspoons salt to the batter. Mix everything well.
- Just before baking, add 0.5 teaspoon baking soda to the batter and gently mix it. Do not overmix. The batter will become light and airy.
- Pour the batter into the prepared baking dish and spread it evenly.
- For the tempering, heat 2 tablespoons olive oil in a small pan over medium heat. Add 1.5 teaspoons mustard seeds and let them splutter. Then add 0.5 teaspoon cumin seeds, 0.25 teaspoon asafoetida, 1 sprig curry leaves, and 2 tablespoons sesame seeds. Sauté for 30 seconds until aromatic and the sesame seeds turn golden brown.
- Pour the hot tempering mixture evenly over the handvo batter in the baking dish.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The baking time may vary slightly depending on your oven. If the top browns too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the handvo from the oven and let it cool in the dish for 10-15 minutes before slicing. Garnish with 0.25 cup chopped fresh cilantro.
- Serve warm with green chutney, tomato ketchup, pickle, or yogurt.