Wednesday, January 5, 2011

Handvo (Rice and Lentils Spicy Cake)

1.              1 cup rice (1 year old rice is best but don't use basmati rice)
2.              1/2 cup split red gram / pigeon pea (arhar dal)
3.              1/4 cup split bengal gram (chana dal)
4.              1 cup yogurt
5.              1 cup grated bottle gourd (doodhi / lauki)
6.              1 tablespoon peanuts
7.              1 teaspoon fruit salt or  1/2 teaspoon saji na phool / meetha soda  
8.              1 teaspoon garam masala powder (Indian spices powder)
9.              1 teaspoon sesame seeds
10.          1 tablespoon sugar
11.          1 teaspoon chili powder
12.          1/2 teaspoon turmeric powder
13.          2 tablespoon green chili and ginger paste
14.          Salt to taste
15.     Water as needed

For Tempering:
1.              4 tablespoon oil
2.              2 Bay leaf
3.              1 teaspoon black mustard seeds
4.              1/2 teaspoon cumin seed
5.              1 teaspoon white sesame seeds
6.              1/2 teaspoon asafetida
7.              1/4 teaspoon red chili powder
8.              2 whole dry red chili

1.              Mix all lentils (dal) and rice. Clean, wash than soak in water for 2 to 4 hours.
2.              Now drain and grind to a thick paste, add the sour curds. allow to ferment 6 to 7 hours.
3.              For the tempering, heat the oil, add in mustard seeds and fry until they crackle, add cumin seeds, bay leaf, dry chili, sesame seeds, asafetida and continue to fry.
4.              When the sesame seeds are golden in color add 1/4 tsp red chili powder in  pan and pour this over the batter.
5.              Add  in grated bottle gourd, sugar, chili powder, turmeric powder, garam masala powder, peanuts, green chili-ginger paste, salt and fruit salt. Mix well.
6.              Take out bay leaf and whole red chili. Pour this batter into a greased tin. On the top sprinkle some sesame seeds.
7.              Bake in a preheated oven at 180 degree C for 30 to 35 minutes till the crust is golden brown.
8.             After cool cut and serve with garlic chutney.
       The batter have the same consistency as the Idli batter or pancake batter.
       Saji na phool is very mild baking soda and we use mostly in Dhokla , Handvo or many kinds of fritters. For substituted u can use meetha soda or normal baking soda in less quantity.
  In this dish you can add your choice vegetables and make variation.

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