SnackMain Course

Vegetable Handvo

Name: Vegetable Handvo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: indian
Ingredients: 0.75 cup rice flour; 0.5 cup chickpea flour; 0.25 cup semolina; 0.5 cup dairy-free yogurt; 10 g ginger grated; 1 pcs green chili finely chopped; 0.5 tsp turmeric powder; 0.25 tsp asafoetida; 1 tsp sugar; 1 tsp salt; 0.75 cup water; 0.5 cup bottle gourd grated; 0.25 cup carrot grated; 0.25 cup spinach finely chopped; 0.5 tsp baking soda; 1 tbsp lemon juice; 2 tbsp vegetable oil; 1 tsp mustard seed; 1 tsp sesame seed; 8 pcs 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.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium

VeganVegetarian

Allergen information: may contain gluten, mustard, and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

batter

0.75 cuprice flour
0.5 cupchickpea flour
0.25 cupsemolina
0.5 cupdairy-free yogurt
10 gginger, grated
1 pcsgreen chili, finely chopped
0.5 tspturmeric powder
0.25 tspasafoetida
1 tspsugar
1 tspsalt
0.75 cupwater

vegetables

0.5 cupbottle gourd, grated
0.25 cupcarrot, grated
0.25 cupspinach, finely chopped

leavening

0.5 tspbaking soda
1 tbsplemon juice

tempering

2 tbspvegetable oil
1 tspmustard seed
1 tspsesame seed
8 pcscurry leaf

Equipment

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

The method

Step by step

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

Keep it good

Storage

Store leftover handvo in an airtight container in the refrigerator.

Reheating

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