Handvo

Questions About Handvo

The Method for Handvo

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1. Soak the rice and all three dals together in cold water for 8 hours. Drain and grind with the yoghurt and a little water to a thick, coarse batter. Cover and ferment for 6 hours.

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2. Stir the bottle gourd, ginger, chillies, turmeric, sugar and salt into the batter. Just before cooking, stir in the bicarbonate of soda.

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3. Heat 2 tbsp of the oil in a heavy 24 cm non-stick pan. Add half the mustard seeds, sesame seeds and curry leaves until they crackle.

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4. Pour in the batter and smooth the top. Scatter over the remaining mustard and sesame seeds. Cover and cook over a low heat for 20 minutes.

   Mark done Start 20 min timer

5. Turn the cake onto a plate, add the remaining oil to the pan and slide the cake back in. Cook, covered, for 20 minutes more until the base is crisp and golden.

   Mark done Start 20 min timer

Tips That Matter

• Keep the heat low so the centre cooks before the base burns.
• A skewer pushed into the middle should come out clean.
• Warm weather speeds fermentation; check the batter after 4 hours.

Common Substitutions & Variations

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

What to Serve With It

Green chutney · Masala chai · Plain yoghurt · Garlic chutney

Leftovers and Storage

Keeps in the fridge for 3 days. Reheat slices in a pan to crisp the crust.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.