🍞 Handvo (Gujarati savoury lentil cake)

6 portions · prep 25 min + 5 h de trempage + 8 h de fermentation · cook 25 min

Ingredients

• 200 g rice
• 100 g split mung beans (moong dal)
• 1 tbsp yellow lentils (toor dal)
• 1 tbsp skinned black lentils (urad dal)
• 125 g yoghurt
• 1/4 tsp baking soda
• 1 grated courgette (about 200 g)
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 6 fenugreek seeds
• 1 pinch of asafoetida
• 1 tsp curry leaves
• 1 tbsp ginger-garlic-green chilli paste
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 2 tbsp fresh coriander
• Salt
• Sesame seeds for the top

Method

1. Rinse the rice and the three pulses together, then soak them 4 to 5 h.
2. Drain completely and grind with the yoghurt, WITHOUT adding water, to the texture of fine semolina — not a smooth purée.
3. Stir in the baking soda, cover and leave to ferment 8 to 9 h, overnight for instance.
4. Heat the oil, crackle the mustard seeds, then add the fenugreek, asafoetida and curry leaves.
5. Add the ginger-garlic-chilli paste and let it fry for a few seconds.
6. Add the grated courgette, turmeric and ground coriander, then turn off the heat. The original recipe uses bottle gourd; courgette stands in without changing the principle.
7. Stir this tempering into the fermented batter along with the fresh coriander and salt.
8. Heat a heavy pan over low heat with a little oil, pour in the batter 3 to 4 cm thick and scatter with sesame seeds. Cover.
9. Cook 12 to 15 min over low heat until the underside is deep golden, flip and give it 6 to 9 min more uncovered. Let it cool a little before slicing.

Adapted from Dassana's Veg Recipes

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