Handvo with green chutney

Name: Handvo with green chutney
Total time: 1 h 15 min
Cuisine: Indian
Ingredients: 200 g rice, soaked for 5–6 hours; 80 g chana dal, soaked for 5–6 hours; 40 g toor dal, soaked for 5–6 hours; 25 g urad dal, soaked for 5–6 hours; 150 g curd, slightly sour; ≈ 100 ml water, for grinding; 300 g bottle gourd, peeled and grated; 15 g ginger, grated; 3 green chillies, finely chopped; 3 ml turmeric; 1 tsp red chilli powder; 1 tbsp sugar; salt, to taste; 3 tbsp coriander leaves, chopped; 2 tbsp groundnut oil, for the batter; 3 ml baking soda; 4 tbsp groundnut oil, for the tin and the tadka; 1 tsp mustard seeds; 2 tbsp sesame seeds; 1 ml hing (asafoetida); 2 sprigs curry leaves; 2 dried red chillies; 50 g coriander leaves, with the tender stems, for the chutney; 15 g mint, leaves only; 2 green chillies, for the chutney; 10 g ginger, for the chutney; 2 tbsp roasted chana dal (pottukadalai); 1 lemon (nimbu), juiced; ≈ 60 ml water, cold, for the chutney; salt, to taste

Gujarat's savoury lentil cake: a fermented rice and dal batter with grated lauki, ginger and green chilli, topped with a crackling tadka of mustard seeds, sesame and curry leaves and baked until crusty, eaten in wedges with green chutney and a glass of chaas. Soak the rice and dals in the morning and grind the batter the evening before, so it ferments overnight. Many homes use ready handvo flour, and on a busy day it is made as pan handvo on the tawa.

1 h 15Time
35 minHands-on
4Portions
16 gprotein per portion
600kcal per portion

VegetarianContains: Milk protein, Lactose, Peanuts, Mustard, Sesame, Gluten

Ingredients for 4 portions

200 gRice, soaked for 5–6 hours
80 gChana dal, soaked for 5–6 hours
40 gToor dal, soaked for 5–6 hours
25 gUrad dal, soaked for 5–6 hours
150 gCurd, slightly sour
≈ 100 mlWater, for grinding
300 gBottle gourd, peeled and grated
15 gGinger, grated
3Green chillies, finely chopped
3 mlTurmeric
1 tspRed chilli powder
1 tbspSugar
to tasteSalt
3 tbspCoriander leaves, chopped
2 tbspGroundnut oil, for the batter
3 mlBaking soda
4 tbspGroundnut oil, for the tin and the tadka
1 tspMustard seeds
2 tbspSesame seeds
1 mlHing (asafoetida)
2 sprigsCurry leaves
2Dried red chillies

On the side

50 gCoriander leaves, with the tender stems, for the chutney
15 gMint, leaves only
2Green chillies, for the chutney
10 gGinger, for the chutney
2 tbspRoasted chana dal (pottukadalai)
1Lemon (nimbu), juiced
≈ 60 mlWater, cold, for the chutney
to tasteSalt

Method

The evening before: drain the soaked rice and dals and grind them with the curd and water to a thick, slightly grainy batter, like fine rava. Cover and leave in a warm place overnight, 8–10 hours, to ferment.
Heat the oven to 180 °C and grease a 22 cm round cake tin with a little of the oil for the tin and tadka. Squeeze the grated lauki lightly and stir it into the risen batter with the ginger, green chillies, turmeric, red chilli powder, sugar, salt, coriander leaves and the oil for the batter.
Sprinkle the baking soda over the batter, pour a teaspoon of water over it and fold gently until the batter is light and frothy. Pour it into the tin and level it.
Heat the rest of the oil in a small pan and add the mustard seeds. When they splutter, add the sesame seeds, hing, curry leaves and dried red chillies, and as soon as the sesame turns golden, pour the tadka evenly over the batter.
Bake at 180 °C for 40–45 minutes, until the handvo is deep golden with crisp edges and a skewer comes out clean.
Meanwhile, make the chutney: grind the coriander, mint, green chillies, ginger, roasted chana dal, lemon juice, salt and cold water to a smooth, bright green chutney.
Let the handvo rest in the tin for 5 minutes.
Run a knife round the edge, cut the handvo into wedges and serve warm with the chutney.

Handvo with green chutney

Ingredients for 4 portions

On the side

Method

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