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Forkin
Wszystkie przepisy
SnackMain Course

Vegetable Handvo

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.

Oryginalny przepis autorstwa Forkin

Łączny czas
1 godz. 10 min
Porcje
4
Trudność
Średni
WegańskiWegetariański

Informacja o alergenach: może zawierać gluten, gorczyca i sezam. W razie alergii zawsze sprawdzaj opakowania składników.

Vegetable Handvo

Przygotowanie stanowiska

Składniki

batter

  • 0,75 szklankarice flour
  • 0,5 szklankachickpea flour
  • 0,25 szklankasemolina
  • 0,5 szklankadairy-free yogurt
  • 10 gginger, grated
  • 1 szt.green chili, finely chopped
  • 0,5 łyżeczkaturmeric powder
  • 0,25 łyżeczkaasafoetida
  • 1 łyżeczkasugar
  • 1 łyżeczkasalt
  • 0,75 szklankawater

vegetables

  • 0,5 szklankabottle gourd, grated
  • 0,25 szklankacarrot, grated
  • 0,25 szklankaspinach, finely chopped

leavening

  • 0,5 łyżeczkabaking soda
  • 1 łyżkalemon juice

tempering

  • 2 łyżkavegetable oil
  • 1 łyżeczkamustard seed
  • 1 łyżeczkasesame seed
  • 8 szt.curry leaf

Sprzęt

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

Sposób przygotowania

Krok po kroku

  1. 1

    In a large mixing bowl, combine the rice flour, chickpea flour, and semolina.

    Około 1 min

  2. 2

    Add the dairy-free yogurt, grated ginger, chopped green chili, turmeric powder, asafoetida, sugar, and salt to the flour mixture.

    Około 2 min

  3. 3

    Gradually add water, mixing well to form a thick, smooth batter without lumps.

    Około 3 min

    Wskazówka kucharza: The batter should be thick enough to coat the back of a spoon.

  4. 4

    Stir in the grated bottle gourd, grated carrot, and chopped spinach into the batter.

    Około 2 min

  5. 5

    Cover the bowl and let the batter rest for at least 30 minutes, or up to 2 hours, at room temperature.

    Około 30 min

    Wskazówka kucharza: This resting period allows the semolina to soften and the flavors to meld.

  6. 6

    Preheat your oven to 180°C (350°F).

    Około 10 min

  7. 7

    Grease a 20cm (8-inch) round baking pan or an equivalent-sized rectangular pan.

    Około 1 min

  8. 8

    Just before baking, add the baking soda and lemon juice to the batter.

    Około 1 min

    Wskazówka kucharza: The lemon juice activates the baking soda, creating air bubbles for a fluffy texture.

  9. 9

    Mix gently until just combined; do not overmix.

    Około 1 min

  10. 10

    Pour the batter into the prepared baking pan and spread evenly.

    Około 1 min

  11. 11

    For the tempering, heat the vegetable oil in a small pan over medium heat.

    Około 2 min

  12. 12

    Add the mustard seeds and let them splutter.

    Około 1 min

  13. 13

    Stir in the sesame seeds and curry leaves and cook for about 30 seconds until fragrant.

    Około 1 min

  14. 14

    Pour the hot tempering mixture evenly over the top of the handvo batter in the baking pan.

    Około 1 min

    Wskazówka kucharza: This creates a delicious, crispy crust.

  15. 15

    Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.

    Około 45 min

    Wskazówka kucharza: Baking time may vary depending on your oven and pan size.

  16. 16

    Remove from the oven and let it cool in the pan for 10-15 minutes before slicing.

    Około 15 min

    Wskazówka kucharza: Cooling helps the handvo set and makes it easier to cut.

  17. 17

    Slice into squares or wedges and serve warm with green chutney or ketchup.

Przechowuj prawidłowo

Przechowywanie

Store leftover handvo in an airtight container in the refrigerator.

Odgrzewanie

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