Handvo (Gujarati Savory Cake)

🛒 Ingredients

• Idli Rice (parboiled rice) 200 g · 720 kcal
• Toor Dal (Split Pigeon Peas) 100 g · 343 kcal
• Chana Dal (Split Bengal Gram) 50 g · 189 kcal
• Urad Dal (Split Black Gram) 50 g · 174 kcal
• Fenugreek Seeds 5 g · 16 kcal
• Bottle Gourd (grated) 150 g · 23 kcal
• Carrot (grated) 75 g · 31 kcal
• Cabbage (finely chopped) 75 g · 19 kcal
• Ginger-Green Chili Paste 30 g · 20 kcal
• Turmeric Powder 3 g · 11 kcal
• Red Chili Powder 3 g · 10 kcal
• Coriander Powder 10 g · 30 kcal
• Asafoetida (Hing) 0 g · 1 kcal
• Jaggery (or sugar) 15 g · 57 kcal
• Lemon Juice 30 g · 7 kcal
• Baking Soda 5 g · 0 kcal
• Vegetable Oil 45 g · 405 kcal
• Mustard Seeds 5 g · 25 kcal
• Sesame Seeds 20 g · 115 kcal
• Curry Leaves 5 g · 5 kcal

👨‍🍳 Instructions

1. Wash and soak rice, toor dal, chana dal, urad dal, and fenugreek seeds together in water for 4-6 hours, then drain.
2. Grind the soaked mixture with a little water into a coarse batter; cover and let it ferment overnight (8-10 hours) in a warm place.
3. To the fermented batter, add grated bottle gourd, carrot, chopped cabbage, ginger-green chili paste, turmeric, red chili powder, coriander powder, asafoetida, jaggery, lemon juice, salt, and mix well.
4. Just before baking, add baking soda to the batter and mix gently until well combined; do not overmix.
5. Heat oil in a small pan for tempering; add mustard seeds and let them splutter, then add sesame seeds and curry leaves and cook for a few seconds.
6. Pour half of the tempering mixture into the batter and mix well. Grease a baking pan and spread the remaining tempering mixture evenly at the bottom.
7. Pour the handvo batter over the tempering in the pan, spreading it evenly. Bake in a preheated oven at 180°C (350°F) for 35-45 minutes, or until golden brown and cooked through.
8. Let it cool slightly, then invert onto a cutting board, slice into desired portions, and serve warm with green chutney or yogurt.