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  • Handhwo

    1 vote
    Handhwo
    Cook: 40 min Servings: 12
    by A Cook at Heart
    9 recipes
    >
    Call it a savory, eggless cake!

    Ingredients

    • 1 cup Rice
    • 1/4 cup Chana dal
    • 1/4 cup Toor daal
    • 1 tbsp Urad dal
    • 1/2 cup Plain, thick Yogurt
    • 1 inch Ginger piece
    • 2-3 cloves Garlic
    • 1-2 Green chilies ( + / - to suit your taste buds)
    • 2 tsp Sugar ( can substitute with jaggery)
    • 1 tsp Ajwain (Bishops weed)
    • 1/2 tsp Pickle Masala
    • 1 Medium Lauki / Dudhi/ Bottle Gourd, grated
    • Salt to taste
    • Few curry Leaves
    • 1-2 Dry Red chilies ( optional)
    • 1 tsp Mustard seeds
    • ~2 tsp ( I did not really measure these, just sprinkled generously) Sesame Seeds
    • 1 tsp Eno/ fruit salt, regular flavor
    • 1/2 tsp Turmeric powder
    • Pinch Red chili powder

    Directions

    1. Wash the rice and daals and soak it for a minimum of 6 to 7 hrs.
    2. Drain all the water the grain was soaked in and coarsely grind using yogurt- no water. Do not use any water when grinding the rice and daals.
    3. Then take above mixture in a bowl and add ginger, garlic and green chillies paste and salt, mix thoroughly. Leave it over night.
    4. Next morning add turmeric powder, sugar/ jaggery, ajwain , pickle masal and grated bottle gourd / lauki .
    5. Mix well . Taste it and adjust seasoning, if needed.
    6. Heat a small skillet, add 1 tsp oil, once the oil is hot ( not smoking) and add few curry leaves and little red chilli powder . Pour into the batter.
    7. At this stage, prepare a baking dish, grease it or spray it with oil. Preheat the oven (350 F)
    8. Then add 1 tsp eno to the batter and mix well. Pour the mixture in an oven safe dish/ bakeware
    9. In the same skillet, make a tadka ( oil , mustard seeds, hing, sesame seeds and 1 or two whole red chillis -if using ). Pour this on the batter.
    10. Now cover the baking dish with aluminium foil and put into preheated oven . Bake for 30 to 40 min until bottom layer is light brown in color.
    11. Then uncover and broil for 8 to 10 min. Watch this broiling stage like a hawk.
    12. The top can go from golden brown to charcoal very quickly!
    13. Cool in the pan for 5 minutes and then on a cooling rack.
    14. Slice in wedges and serve with a cup of tea.

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