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Friday, 22 June 2012
My friend , Mamta was visting me from India and I was looking forward to Gujarati preparations by her and then she told me she has not done any cooking in last 5 years. Well ,that was not going to stop me and then she made a wonderful sabudaana khichdi and this handvo. It was one of the best handvos that I have ever had and it was quite easy to make.
Raw rice- 2.5 cups
Tuvar dal-1 cup
Urad dal-1/4 cup
Chana dal-1/4 cup
Fenugreek/methi seeds-1tsp (optional, aids fermentation )
To be mixed in fermented batter:
Bottle gourd/ Dudhi-half, grated
Ginger garlic green chilli paste-1"ginger, 3 cloves garlic, 4 green chillis
Spices-1/4 tsp turmeric, 1 tsp chilli powder
Sugar-2 tsp (optional)
Lemon juice-half lemon
Eno/soda bicarb-1 tsp, to be added just before putting it in the oven
Seasoning-little oil, 2 tsp mustard seeds, 4 tsp sesame seeds, 6 whole red chillis, 1/2 tsp asafoetida
1.Soak rice, methi seeds and dals for atleast 4 hours in water. Drain it and grind it into a thick batter. You may not need any water for grinding but if required then could add yoghurt instead of water. Add salt and 1 cup yoghurt, mix and allow it to ferment overnight.
2. When the batter is fermented, add the grated doodhi, gingergarlic green chilli paste, sugar, lemon juice and the spices. Preheat the oven at 180C and grease the bundt pan or cake pan with oil.
3 Heat the oil and add the ingredients for seasoning and turn it off when mustard seeds pop.
4.Just before putting the batter in the pan mix the eno or soda bicarb. Pour it in the greased pan. Pour the seasoning over it.
5. Cook it in the oven for 40 min at 180C. When done, to get a crusty top grill or broil the top for 2 min.
Serve it warm or cold for snack or breakfast.