Handvo Gujarati Savoury Fermented Cake

Method

1. 1

   Soak grains and lentils: Wash rice, chana dal and urad dal. Soak them together in enough water to cover for 6 to 8 hours or overnight.

2. 2

   Grind the batter: Drain the soaked items. Place in a mixer with yogurt and 3 to 4 tbsp water. Grind to a slightly coarse batter — not fully smooth. Some texture from the rice is good.

3. 3

   Ferment the batter: Pour batter into a bowl. Cover with a cloth and leave in a warm place for 4 to 6 hours until it has small bubbles and a slight tang. This fermentation gives handvo its characteristic lightness and digestibility.

4. 4

   Add vegetables and spices: To the fermented batter add grated bottle gourd (squeezed of excess moisture), peas, green chilli, ginger paste, garlic paste, sugar, turmeric, red chilli powder, coriander powder and salt. Mix well.

5. 5

   Add baking soda and mix: Just before cooking, add 1/2 tsp baking soda. Stir vigorously for 30 seconds — the batter will foam and increase in volume. The baking soda reacts with the fermented batter to create lightness.

6. 6

   Prepare the tempering: Heat 3 tbsp oil in a wide heavy pan with a lid. Add mustard seeds — wait for them to pop. Add sesame seeds, asafoetida, curry leaves and dried red chilli. Stir 20 seconds. Reserve half this tempering in a separate bowl.

7. 7

   Pour in the batter: With the remaining half of the tempering still in the pan, pour the batter directly into the pan. Spread evenly to about 2.5 to 3 cm thickness.

8. 8

   Add reserved tempering on top: Drizzle the reserved hot tempering over the top of the batter. This creates a seasoned top crust.

9. 9

   Cover and cook: Cover with a tight-fitting lid. Cook on medium-low heat for 20 to 25 minutes. Check doneness by inserting a toothpick in the centre — it should come out clean.

10. 10

    Crisp the bottom and serve: Remove lid. Increase heat to medium. Cook uncovered for 3 to 5 minutes until the bottom turns golden and crispy and slides freely in the pan. Invert onto a plate. Cut into wedges. Serve with green chutney and yogurt.

11. 11

    Note: Handvo is a Gujarati institution — served at breakfast and tea time across the state. It is highly nutritious: the fermentation increases the bioavailability of nutrients in the rice and lentils. Traditionally cooked in a specially ridged handvo pan (similar to a cast iron pan with a lid). Surat city is particularly famous for its handvo shops.