Handvo is a savoury lentil rice cake that comes from Gujarati cuisine. Its said Gujaratis have mastered the art of healthy snacking by creating delicious snacks using native ancient grains, lentils, rice & spices. This cake is one protein packed dish that can be enjoyed as snack or brekkie. The best part about this dish is that you can make it your own by adding more, less or no veggies, using any kind of lentils you like, using vegan yogurt and not adding any extra tempering. I make this dish at least once a month its that good!
1/2 cup Rice
1/4 cup Dry yellow Mung Dal/yellow split peas
1/4 cup Dry split red lentils
1/4 cup Water
1/2 cup Grated carrots
1/4 cup Grated Zucchini/Bottle Gourd (you can find bottle gourd in Asian supermarkets)
2 tbsp chopped red capsicum
1/2 cup Plain yogurt (vegan or dairy)
1 tsp Grated ginger
1 Finely chopped Green or red chilli
1 tbsp Finely chopped coriander
1 tsp Masala Turmeric Blend or just turmeric fresh/powder
1 tsp Salt
1 tsp Baking Soda
1/2 tsp Raw sugar
pinch of Asafoetida
2 tsp Oil
2 tsp Assamese Panch Phoron or just cumin/mustard seeds
1 tsp Sesame seeds
1/4 cup chopped onions/leeks
Sprig of curry leaves (skip if you don't have it)
1 tsp Oil
1. In a bowl soak rice and lentils for at least 4 hours. Once the lentil rice mix has soaked well, strain the water.
2. Add the mix in a grinder/food processor with water and grind until its smooth but slightly coarse paste. You can do it in small batches by adding few tbsp of lentil rice mix and water at a time.
3. From here you can do 2 things - Fermentation: Add yogurt & baking soda in the batter and let it rest for 8-9 hrs so it ferments and you'll get a bit more flavour development. Then you can proceed to add rest of the ingredients from step 4.
Non-Fermentation: You can also make this cake straightaway after grinding the batter and adding other ingredients from step 4. It still tastes very delicious.
4. Now add veggies, turmeric blend/powder, salt, sugar, ginger, green chilli, coriander, asafoetida, yogurt, baking soda, (skip yogurt and baking soda if you already added it in fermentation process). Keep this aside.
5. Make tempering: Heat oil in small pot and then add panch phoron or mustard seeds & sesame seeds. Fry until seeds sputter, now add curry leaves, leeks or onions. Fry until onions are soft.
6. Mix half tempering in lentil cake batter and keep the rest.
7. Take a cake tin about 9 inch, add baking paper at the bottom and grease sides with butter/ghee. Pour remaining tempering in the cake tin followed by pouring the lentil batter in the tin.
8. Bake at 180 degree for 55 min or until skewer comes out clean and it has nice golden edges.
9. Once ready, let it cool and then flip so the tempered bottom becomes the top.
10. Slice & enjoy with some more yogurt or chutney.