SnackMain Course

Vegetable Handvo

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

Forkinによるオリジナルレシピ

合計時間: 1 時間 10 分
人数: 4
難易度: 普通

ヴィーガンベジタリアン

アレルゲン情報： グルテン、マスタード、ごまを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

batter

0.75 カップrice flour
0.5 カップchickpea flour
0.25 カップsemolina
0.5 カップdairy-free yogurt
10 gginger, grated
1 個green chili, finely chopped
0.5 小さじturmeric powder
0.25 小さじasafoetida
1 小さじsugar
1 小さじsalt
0.75 カップwater

vegetables

0.5 カップbottle gourd, grated
0.25 カップcarrot, grated
0.25 カップspinach, finely chopped

leavening

0.5 小さじbaking soda
1 大さじlemon juice

tempering

2 大さじvegetable oil
1 小さじmustard seed
1 小さじsesame seed
8 個curry leaf

調理器具

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

作り方

手順

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

おいしく保存

保存方法

Store leftover handvo in an airtight container in the refrigerator.

温め直し

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