SnackMain Course

Vegetable Handvo

Name: Vegetable Handvo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 racions
Cuisine: indian
Ingredients: 0,75 tassa rice flour; 0,5 tassa chickpea flour; 0,25 tassa semolina; 0,5 tassa dairy-free yogurt; 10 g ginger grated; 1 u green chili finely chopped; 0,5 ct turmeric powder; 0,25 ct asafoetida; 1 ct sugar; 1 ct salt; 0,75 tassa water; 0,5 tassa bottle gourd grated; 0,25 tassa carrot grated; 0,25 tassa spinach finely chopped; 0,5 ct baking soda; 1 cs lemon juice; 2 cs vegetable oil; 1 ct mustard seed; 1 ct sesame seed; 8 u curry leaf

Handvo is a savory, spiced vegetable cake from Gujarat, India, traditionally made with a fermented batter of rice and lentils. This recipe uses readily available flours and vegetables for a quicker, yet authentic-tasting, vegan snack or light meal.

Una recepta original de Forkin

Temps total: 1 h 10 min
Racions: 4
Dificultat: Mitjana

VeganaVegetariana

Informació sobre al·lèrgens: pot contenir gluten, mostassa i sèsam. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

batter

0,75 tassarice flour
0,5 tassachickpea flour
0,25 tassasemolina
0,5 tassadairy-free yogurt
10 gginger, grated
1 ugreen chili, finely chopped
0,5 ctturmeric powder
0,25 ctasafoetida
1 ctsugar
1 ctsalt
0,75 tassawater

vegetables

0,5 tassabottle gourd, grated
0,25 tassacarrot, grated
0,25 tassaspinach, finely chopped

leavening

0,5 ctbaking soda
1 cslemon juice

tempering

2 csvegetable oil
1 ctmustard seed
1 ctsesame seed
8 ucurry leaf

Estris

grater · baking pan · small pan · whisk · oven · large mixing bowl

Elaboració

Pas a pas

1
In a large mixing bowl, combine the rice flour, chickpea flour, and semolina.
Uns 1 min
2
Add the dairy-free yogurt, grated ginger, chopped green chili, turmeric powder, asafoetida, sugar, and salt to the flour mixture.
Uns 2 min
3
Gradually add water, mixing well to form a thick, smooth batter without lumps.
Uns 3 min
Nota de cuina: The batter should be thick enough to coat the back of a spoon.
4
Stir in the grated bottle gourd, grated carrot, and chopped spinach into the batter.
Uns 2 min
5
Cover the bowl and let the batter rest for at least 30 minutes, or up to 2 hours, at room temperature.
Uns 30 min
Nota de cuina: This resting period allows the semolina to soften and the flavors to meld.
6
Preheat your oven to 180°C (350°F).
Uns 10 min
7
Grease a 20cm (8-inch) round baking pan or an equivalent-sized rectangular pan.
Uns 1 min
8
Just before baking, add the baking soda and lemon juice to the batter.
Uns 1 min
Nota de cuina: The lemon juice activates the baking soda, creating air bubbles for a fluffy texture.
9
Mix gently until just combined; do not overmix.
Uns 1 min
10
Pour the batter into the prepared baking pan and spread evenly.
Uns 1 min
11
For the tempering, heat the vegetable oil in a small pan over medium heat.
Uns 2 min
12
Add the mustard seeds and let them splutter.
Uns 1 min
13
Stir in the sesame seeds and curry leaves and cook for about 30 seconds until fragrant.
Uns 1 min
14
Pour the hot tempering mixture evenly over the top of the handvo batter in the baking pan.
Uns 1 min
Nota de cuina: This creates a delicious, crispy crust.
15
Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
Uns 45 min
Nota de cuina: Baking time may vary depending on your oven and pan size.
16
Remove from the oven and let it cool in the pan for 10-15 minutes before slicing.
Uns 15 min
Nota de cuina: Cooling helps the handvo set and makes it easier to cut.
17
Slice into squares or wedges and serve warm with green chutney or ketchup.

Conservació

Com conservar-ho

Store leftover handvo in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat slices in a microwave or a pan until warmed through.