SnackMain Course

Vegetable Handvo

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

Een origineel recept van Forkin

Totale tijd: 1 uur 10 min
Porties: 4
Moeilijkheid: Gemiddeld

VeganistischVegetarisch

Allergeneninformatie: kan gluten, mosterd en sesam bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

batter

0,75 kopjerice flour
0,5 kopjechickpea flour
0,25 kopjesemolina
0,5 kopjedairy-free yogurt
10 gginger, grated
1 stgreen chili, finely chopped
0,5 tlturmeric powder
0,25 tlasafoetida
1 tlsugar
1 tlsalt
0,75 kopjewater

vegetables

0,5 kopjebottle gourd, grated
0,25 kopjecarrot, grated
0,25 kopjespinach, finely chopped

leavening

0,5 tlbaking soda
1 ellemon juice

tempering

2 elvegetable oil
1 tlmustard seed
1 tlsesame seed
8 stcurry leaf

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

Store leftover handvo in an airtight container in the refrigerator.

Opwarmen

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