Photograph of the finished Handvo

India · Bánh gạo đậu nướng rau củ Handvo

Handvo

1 hr 20 min Hands-on time + 8 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 11.3 oz
  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 4.2 oz
  • Photograph of Kohlrabi Kohlrabi 8.5 oz
  • Photograph of Carrot Carrot 1.6
  • Photograph of Unsweetened yogurt Unsweetened yogurt 5.6 oz
  • Photograph of Mustard seeds Mustard seeds 0.4 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.1 oz
  • Photograph of Kashmiri chili powder Kashmiri chili powder 0.3 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Baking soda Baking soda 0.1 oz

Method

  1. 1 Soak the rice and chana dal for 4 hours, then coarsely grind them, mix with yogurt, and let it ferment for 4 hours.
  2. 2 Grate the kohlrabi and carrots, squeeze out the excess water, and mix them into a paste with salt and chili powder.
  3. 3 Beat baking soda with a tablespoon of water and quickly mix it into the batter just before baking.
  4. 4 Sauté mustard seeds and sesame seeds in oil, pour half of it into the mold, pour the sauce over it, and then drizzle the rest on top.
  5. 5 Bake at 180 degrees for 40 minutes, or until the top is golden brown and a toothpick inserted comes out clean; this is a Gujarati savory bread that tastes delicious even when eaten cold.

With an appliance

  • Air fryer 50 min

    Replace step 5: bake in an air fryer at 170 degrees for 28 minutes using a smaller mold. The top of the cake will be crispier while the inside remains moist, but you'll need to divide it into two batches if the batter is thicker than 4 cm.

Start cooking