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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 10 dk.
- Porsiyon
- 4
- Zorluk
- Orta
Alerjen bilgisi: gluten, hardal ve susam içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
batter
- 0,75 su bardağırice flour
- 0,5 su bardağıchickpea flour
- 0,25 su bardağısemolina
- 0,5 su bardağıdairy-free yogurt
- 10 gginger, grated
- 1 adetgreen chili, finely chopped
- 0,5 çay kaşığıturmeric powder
- 0,25 çay kaşığıasafoetida
- 1 çay kaşığısugar
- 1 çay kaşığısalt
- 0,75 su bardağıwater
vegetables
- 0,5 su bardağıbottle gourd, grated
- 0,25 su bardağıcarrot, grated
- 0,25 su bardağıspinach, finely chopped
leavening
- 0,5 çay kaşığıbaking soda
- 1 yemek kaşığılemon juice
tempering
- 2 yemek kaşığıvegetable oil
- 1 çay kaşığımustard seed
- 1 çay kaşığısesame seed
- 8 adetcurry leaf
Ekipman
grater · baking pan · small pan · whisk · oven · large mixing bowl
Hazırlanışı
Adım adım
- 1
In a large mixing bowl, combine the rice flour, chickpea flour, and semolina.
Yaklaşık 1 dk.
- 2
Add the dairy-free yogurt, grated ginger, chopped green chili, turmeric powder, asafoetida, sugar, and salt to the flour mixture.
Yaklaşık 2 dk.
- 3
Gradually add water, mixing well to form a thick, smooth batter without lumps.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 5
Cover the bowl and let the batter rest for at least 30 minutes, or up to 2 hours, at room temperature.
Yaklaşık 30 dk.
Aşçının notu: This resting period allows the semolina to soften and the flavors to meld.
- 6
Preheat your oven to 180°C (350°F).
Yaklaşık 10 dk.
- 7
Grease a 20cm (8-inch) round baking pan or an equivalent-sized rectangular pan.
Yaklaşık 1 dk.
- 8
Just before baking, add the baking soda and lemon juice to the batter.
Yaklaşık 1 dk.
Aşçının notu: The lemon juice activates the baking soda, creating air bubbles for a fluffy texture.
- 9
Mix gently until just combined; do not overmix.
Yaklaşık 1 dk.
- 10
Pour the batter into the prepared baking pan and spread evenly.
Yaklaşık 1 dk.
- 11
For the tempering, heat the vegetable oil in a small pan over medium heat.
Yaklaşık 2 dk.
- 12
Add the mustard seeds and let them splutter.
Yaklaşık 1 dk.
- 13
Stir in the sesame seeds and curry leaves and cook for about 30 seconds until fragrant.
Yaklaşık 1 dk.
- 14
Pour the hot tempering mixture evenly over the top of the handvo batter in the baking pan.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 45 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Tazeliğini koruyun
Store leftover handvo in an airtight container in the refrigerator.
Reheat slices in a microwave or a pan until warmed through.