SnackMain Course

Vegetable Handvo

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

En original opskrift af Forkin

Tid i alt: 1 t. 10 min.
Portioner: 4
Sværhedsgrad: Mellem

VeganskVegetarisk

Allergenoplysninger: kan indeholde gluten, sennep og sesam. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

batter

0,75 koprice flour
0,5 kopchickpea flour
0,25 kopsemolina
0,5 kopdairy-free yogurt
10 gginger, grated
1 stk.green chili, finely chopped
0,5 tsk.turmeric powder
0,25 tsk.asafoetida
1 tsk.sugar
1 tsk.salt
0,75 kopwater

vegetables

0,5 kopbottle gourd, grated
0,25 kopcarrot, grated
0,25 kopspinach, finely chopped

leavening

0,5 tsk.baking soda
1 spsk.lemon juice

tempering

2 spsk.vegetable oil
1 tsk.mustard seed
1 tsk.sesame seed
8 stk.curry leaf

Udstyr

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

Fremgangsmåde

Trin for trin

1
In a large mixing bowl, combine the rice flour, chickpea flour, and semolina.
Ca. 1 min.
2
Add the dairy-free yogurt, grated ginger, chopped green chili, turmeric powder, asafoetida, sugar, and salt to the flour mixture.
Ca. 2 min.
3
Gradually add water, mixing well to form a thick, smooth batter without lumps.
Ca. 3 min.
Kokkens note: 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.
Ca. 2 min.
5
Cover the bowl and let the batter rest for at least 30 minutes, or up to 2 hours, at room temperature.
Ca. 30 min.
Kokkens note: This resting period allows the semolina to soften and the flavors to meld.
6
Preheat your oven to 180°C (350°F).
Ca. 10 min.
7
Grease a 20cm (8-inch) round baking pan or an equivalent-sized rectangular pan.
Ca. 1 min.
8
Just before baking, add the baking soda and lemon juice to the batter.
Ca. 1 min.
Kokkens note: The lemon juice activates the baking soda, creating air bubbles for a fluffy texture.
9
Mix gently until just combined; do not overmix.
Ca. 1 min.
10
Pour the batter into the prepared baking pan and spread evenly.
Ca. 1 min.
11
For the tempering, heat the vegetable oil in a small pan over medium heat.
Ca. 2 min.
12
Add the mustard seeds and let them splutter.
Ca. 1 min.
13
Stir in the sesame seeds and curry leaves and cook for about 30 seconds until fragrant.
Ca. 1 min.
14
Pour the hot tempering mixture evenly over the top of the handvo batter in the baking pan.
Ca. 1 min.
Kokkens note: 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.
Ca. 45 min.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: 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.

Bevar den gode smag

Opbevaring

Store leftover handvo in an airtight container in the refrigerator.

Genopvarmning

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