Originating in the western state of Gujarat, this baked dish is a fermented combination of rice, lentils, and vegetables. Historically made using a clay oven, it has a unique crispy texture and tangy flavor. A staple for Gujarati special occasions, it is a family favorite!
For a 9" deep baking pan
Ingredients
4 cups handvo flour (available through Deep Foods online!)
1/2 cup yogurt
1 opo squash (or zucchini)
1 carrot
1/2 cup corn
1 cup shredded cabbage
1 medium onion
1 medium tomato
2 green chilis
2-inch ginger
10 cloves garlic
1/4 cup chopped cilantro
6 tbsp oil
2 tbsp mustard seeds
1 tbsp asafoetida
1 tsp turmeric powder
2 tsp red chili powder
2 tsp cumin-coriander powder
10 curry leaves
1 tbsp sugar
2 tbsp sesame seeds
2 lemons
2 tsp baking powder
salt
Directions
In a 3 quart or larger bowl, add handvo flour. Whisk yogurt and add to flour. Add 3 cups of water. Soak the flour in water. Mix well and cover overnight or for 6-8 hours to ferment. (if you are pressed for time, you can omit the fermentation process and let soak for a couple of hours)
Grate squash and carrots. Finely chop onions and tomatoes. Mince garlic, ginger, and chili.
In a small saucepan or butter warmer, heat up 4 tbsp oil. Add mustard seeds and let them crackle! Add curry leaves, asafoetida, and red chili powder.
Add the oil mixture to the batter and mix well. Add grated, chopped, and minced vegetables, turmeric, cumin-coriander powder, cilantro, cabbage, sugar, and salt.
Squeeze lemon juice. Add baking powder and mix well.
Preheat oven at 375 F. Grease a 9" deep baking dish with 2 tbsp remaining oil. Fill the dish with the batter. Sprinkle sesame seeds on top.
Bake on 375 F for 40-45 minutes, until the side and top are both golden brown.
Let cool, and serve as a snack with hot cha or as a meal with yogurt, buttermilk, or chutney!