Handvo

Servings: 6
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Ingredients
  • 2 cups Gora flour (recipe under snacks/light meals)
  • 2 tbsps Semolina
  • 2 tbsps Oil
  • ⅓ cup Plain yogurt
  • 1½ tsp Salt (or to taste)
  • ¼ tsp Turmeric
  • 1 tsp Cumin seeds
  • ½ tsp Ground cumin
  • 1½ tsp Sugar
  • 2 tbsps Raw peanuts (ground)
  • 2 tsps Green chilies (crushed to taste )
  • 2½ tsps Ginger (crushed)
  • 1 tsp Garlic (crushed)
  • 2 cups Zucchini or dudhi (grated)
  • 2 tbsps Onion (crushed)
  • 2 tbsps Carrot (grated)
  • 2 tbsps Green fenugreek leaves (finely chopped)
  • 1 tsp Eno (fruit salt)
Instructions
  1. Combine gora flour and oil and rub until it is crumbly.
  2. Add yogurt, turmeric and whole cumin, mix.
  3. Pour enough hot water to make a thick batter, stir vigorously.
  4. Cover and ferment for at least 8 hours or overnight.
  5. One hour before baking, add semolina and stir.
  6. When ready to make handvo, preheat the oven to 400°F (205°C).
  7. Add the remaining ingredients in the batter, Eno being last, mix thoroughly.
  8. Add hot water as needed to make thick runny batter.
  9. Generously grease a 9 x 11 inch baking dish and pour the batter.
  10. In a small saucepan, do the tempering.
  11. Immediately pour over the batter and spread evenly.
  12. Bake uncovered in a preheated oven for 45 minutes, then broil if needed to evenly brown the top.
  13. Let cool for 10 minutes before cutting.
  14. Note : can add lemon juice in the batter for desired sourness.
  15. Optional: any variety of vegetables can be added.
Tempering
Ingredients
  • 3 tbsps Oil
  • 1 Dried whole red chili
  • 1 tsp Mustard seeds
  • 2 tsps Sesame seeds
  • ⅛ tsp Asafoetida (hing)
  • ⅛ tsp Turmeric
Instructions
  1. Heat oil and add red chili.
  2. When it starts to change color, add mustard seeds.
  3. As it crackles, add sesame seeds, turmeric and hing.