Gujarati handvo cornmeal cake
Lunch recipe Gujarati Handvo and Cornmeal Cake
PREPARATION TIME : 10
COOKING TIME : 15
SERVES : 2
INGREDIENTS
- 2 cups - handva flour
- 1/2 cup - bottle gourd or zucchini
- 3 tsp - shredded carrot
- 1/4 cup - fenugreek leaves
- 1/4 cup - spinach leaves (optional)
- 2 - green chillies, finely chopped
- 4 to 5 - garlic cloves, finely chopped
- 1/2 tsp - ginger paste
- 3 cups - buttermilk (or yogurt mixed with water)
- 1 tsp - soda bi carb (fruit salt)
- increase it by 1/2 tsp if you don't feel its frothy enough
- 1 tsp - each urad and channa dal
- salt to taste
- 1 tsp - lemon juice
- 1/2 tsp - sugar (optional)
FOR TEMPERING :
- 1 tsp - mustard seeds
- 2 tsp - sesame seeds
- 2 tbsp - oil
METHOD
- Take buttermilk in a large vessel.
- Add salt, soda and flour and mix well.
- As the mixture begins to froth, cover and set aside for 6-7 hours for fermentation.
- Grate the bottle-gourd or zucchi and squeeze out all excess water.
- Do this after the fermentation is done, as leaving bottle-gourd in air oxidizes it and makes it turn brown.
- Now add all the vegetables, bottle-gourd, spices and green chillies to the flour mixture.
- Heat oil in a pan, add urad & channa dals, and the mustard seeds.
- Allow to splutter, then pour half of it into the batter and mix thoroughly.
- Pour the mixture into a steel or aluminum container.
- Place in a Steam Cooker and cook like idlis, for about 25-30 mins, then check to make sure it's cooked through.
- Remove from flame and keep it covered for another 7-10 mins.
- Once cooled, you can slice it into wedges.
FOR INDIVIDUAL PANCAKES
- You can even drop pancake-sized portions in a greased covered cook-top sauce pan instead of the oven, and let it cook for 10 mins, or until done.
- Its a little time-consuming, but works great when you want to dazzle your guests!
