Originally cooked on charcoal fire, Handvo bursting with flavours is an irresistible savoury cake.
- Sieve and clean the dais. Mix them together. In a mixer, dry grind to coarse flour. Keep aside.
For the Handvo Flour
- To the handvo flour, add the grated and squeezed bottle gourd, peas, corn, chillie paste, turmeric powder, curds and water. Cover.
- Allow the batter to ferment for 6 hours in a warm place.
- Add salt, eno and lemon juice to the batter. Stir rapidly. Add the tempering.
For the Handvo Batter
- On a low flame, in a small pan, heat oil. Add mustard seeds. As they crackle, add asafoetida, red chilies, cloves, cinnamons and bay leaves.
- Pour the tempering over the batter. Mix well.
For the Tempering
- Spread and level the batter into the ready greased tray. Sprinkle sesame seeds over it.
- Pre-heat the oven at 450° F. Bake till the crust is hard and dark brown in colour.
- Serve hot with chunda or sweet pickle or green chutney or tomato ketchup.
- Pour the prepared batter in a non stick shallow saucepan, instead of a baking tray.
- Cover and cook on a low flame for 20-25 minutes.
- Flip handvo to the other side. Cook for another 20 minutes till the crust turns golden brown.
- The crust will be golden brown on both sides as cooked originally on a charcoal fire (sagdi).
Handvo Cooked Without an Oven