Handvo
Ingredients
2 cups
Gora flour
(recipe under Snacks and 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, or 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 cumin seeds, 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, heat oil for tempering, on medium and add red chili.
11
When it starts to change color, add mustard seeds.
12
As it crackles, add sesame seeds, turmeric and hing.
13
Immediately pour over the batter and spread evenly.
14
Bake uncovered in a preheated oven for 45 minutes, then broil if needed to evenly brown the top.
15
Let cool for 10 minutes before cutting and serving.
16
Note : can add lemon juice in the batter for desired sourness.
17
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