SnackMain Course

Vegetable Handvo

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

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 10 min
Annoksia: 4
Vaikeustaso: Keskitaso

VegaaninenKasvisruoka

Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, sinappi ja seesami. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

batter

0,75 kuppirice flour
0,5 kuppichickpea flour
0,25 kuppisemolina
0,5 kuppidairy-free yogurt
10 gginger, grated
1 kplgreen chili, finely chopped
0,5 tlturmeric powder
0,25 tlasafoetida
1 tlsugar
1 tlsalt
0,75 kuppiwater

vegetables

0,5 kuppibottle gourd, grated
0,25 kuppicarrot, grated
0,25 kuppispinach, finely chopped

leavening

0,5 tlbaking soda
1 rkllemon juice

tempering

2 rklvegetable oil
1 tlmustard seed
1 tlsesame seed
8 kplcurry leaf

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Säilytä hyvänä

Säilytys

Store leftover handvo in an airtight container in the refrigerator.

Uudelleenlämmitys

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