Indian cuisine · Breakfast & Eggs

Handvo

Savory Gujarati cake made from fermented lentil-rice batter with grated squash and a crisp sesame crust.

Ingredients · for 6 servings

• 200 g chana dal (split yellow chickpeas)
• 150 g basmati rice
• 200 g yogurt (Greek-style)
• 400 g squash
• 1 tbsp ginger-garlic paste
• 2 green chilies
• 1 tsp turmeric
• 1 tsp baking soda
• 1 tbsp black mustard seeds
• 2 tbsp sesame seeds
• 4 tbsp vegetable oil
• Salt

Instructions

1. Wash chana dal and rice separately the day before and soak overnight in plenty of water, then drain and blend with the yogurt in a mixer into a coarse batter that still has some bite.
2. Let the batter ferment covered in a warm place for 6–8 hours until it has risen noticeably and smells tangy.
3. Peel the squash, grate it coarsely and fold into the batter along with the finely chopped chilies, ginger-garlic paste, turmeric and 2 tsp salt.
4. Preheat the oven to 180 °C top/bottom heat, stir in the baking soda and immediately pour the batter into a greased 24 cm baking dish.
5. Heat 2 tbsp oil, let the mustard seeds and sesame pop in it for 30 sec. and pour evenly over the batter, then bake for 50–55 min. until the surface is deep brown and crisp.
6. Let the handvo rest in the dish for 15 min., cut into diamonds and serve lukewarm with yogurt or green chutney.