Handvo is a gujrati dish which is more like a baked dhokla or a savory cake or a spiced up cornbread. What appeals me more in this dish that it can be very versatile in the way we use the ingredients. A mixed pulses batter with some 'carbohydrate grain', some veggies, a generous tadka and finally the baking makes it a whole new experience. I like the way it is baked, with a tadka topping and a tadka base as well. The tadka is a tempering of assorted spices and herbs which imparts a nice aromatic and earthy feel to this baked lentil cake called Handvo or handva.
This recipe is not at all close to a gujrati handvo , authentically a mixture of slow roasted pulses is ground and used for making it but this version makes do with healthy ingredients readily available in a north Indian household. I call it a handvo because of it's cooking technique. The way the tadka is used for the base layer and then the handvo is topped with tadka and then baked.
I made this with lots of cabbage, broken wheat or daliya, chickpea flour and lots of curry patta, these ingredients make for a moist and spongy handvo which is rich in flavors. The fiber content of the handvo is very high due to all these ingredients. Flavors become nice a deep with the tadka and the vegetables used.
for the batter you need
1 cup of daliya soaked in a cup of buttermilk for 2 hrs (can be kept in the fridge overnight)
1 cup of chickpea flour or besan (I use corn meal too in winters as it is available in winters here)
2 cups of very finely chopped cabbage
salt n pepper to taste
turmeric powder 1 tsp
ginger paste 1 tbsp
water to make the batter
baking soda 1 tsp
for the tadka you need
oil 2 tbsp
asafoetida 1/4 tsp
mustard seeds 1 tsp
black gram split / urad dal 1 tsp
chickpea split / chana dal 1 tsp
green chillies choppes 2 tbsp
currypatta finely chopped 1/2 cup
to proceed ..........
Preheat the oven (I make it in microwave's grill option).
Make the batter mixing the ingredients for it and keep aside.
Now heat oil in a small tadka pan and throw in asafoetida, mustard seeds, the dals, green chilies and curry patta in that order, let all the ingredients well fried on medium heat, less amount of oil does not allow it to be fried quickly on high heat. So be careful not to burn everything.
Now spoon out 2-3 tbsp of the tadka mix into the baking dish and spread in the bottom like this.
Pour the batter over this mix and spread the remaining tadka mix over the top like this.
Now bake the handvo in the oven till the top is nicely brown and a toothpick comes out clean from the center.
Let it cool to room temperature and cut pieces and serve.
It keeps well in the fridge for a week which can be reheated in microwave and served warm with a chutney or as it is.......
It's a nice n healthy tea time snack. Full of fiber and low on calorie than most Indian chai snacks, being low on glycemic index is a better feat for this particular snack.
Taste wise this is the best savory baked snacks you can have, the cury patta and chilly makes it nicely spicy and the sponginess of the handvo is just addictive. You would feel like having it for meals.