Handvo

Ingredients

• Oven temp: 150 C-325 F
• Rice   1 cup (180 g) ]
• Moong daal dhuli (Husked Green Gram) ½ cup (90 g) ]soaked 4-5 hours
• Ginger chopped 1 ½  tbsp
• Green chilli chopped 2 tsp or to taste
• Dahi (Yogurt) 1 cup (200 g)
• Mixed vegetables, chopped and blanched 2 cups
• Salt 2 tsp or to taste
• Haldi (Turmeric) ½ tsp
• Til ka tel (Gingelly/Sesame oil) 2 tbsp
• Ajwain (Thymol seeds) 1 tsp
• Rai 1 tsp
• Heeng (Asafoetida) powder 1/8 tsp
• Sabut lal mirch (Dried whole red pepper) 2-3
• Safed til (White sesame seeds) 1 tbsp
• Meetha soda (Baking soda) 1 tsp
• An 8” round tin , greased
• Hara dhania (Coriander leaves) for garnish

Preparation

• Grind the rice, daal, ginger and green chillies to a fine paste (without adding water). Mix in the dahi. Add enough water to make into a thick batter (dropping consistency).

• Cover and leave to ferment 6-8 hours.

• Mix in the vegetables, salt and haldi.

• Heat the oil and add the ajwain, rai, heeng, lal mirch and til. When the lal mirch changes color a bit add this mixture to the fermented batter, add soda, mix lightly and immediately transfer into the greased tin.

• Bake covered, in a pre-heated oven for about 25 minutes or till cooked. (a knife pierced in should come out clean).

• Take it out of the tin and serve garnished with the hara dhania.