Handvo

Ingredients

• 2 1/2 cups Handvo flour
• 1/2 cup yogurt
• 1 tsp salt (or to taste)
• 1 inch piece of ginger
• 1 Tbsp jaggery or brown sugar
• 1/2 tsp turmeric powder
• 2-3 green chilies
• 1 tsp Kashmiri chili powder
• 1 Tbsp lemon juice
• 2 Tbsp sesame seeds
• 2 tsp mustard seeds
• 2 tsp Eno (or baking soda + lemon juice)
• 1/4 cup methi leaves
• 2 1/2 cups shredded dudhi and carrots (or vegetables of choice)
• 3 Tbsp oil
• 2 cups water

Instructions

1. Preheat the oven to 425°F.

2. Grind together the ginger and chilies to make a paste. You can do this in a small blender, mortar, and pestle or by finely chopping them together.
3. In a large bowl, mix the dry ingredients: handvo flour, salt, red chili powder, turmeric powder, and jaggery. Mix well to combine.
4. Add yogurt and some water to form a batter with a cornbread consistency. It is best to add the water a little bit at a time, up to about 2 cups.
5. Optional step: At this stage, you can ferment the batter for 12 to 24 hours by covering and placing it at room temperature.
6. Add ginger and chili paste, fenugreek leaves, and grated vegetables. Mix well.
7. If not fermented, add lemon juice and mix well. Set aside while you prepare the pan.

8. Stir in the Eno into the batter. It should foam up.

9. Prepare your pan. Brush a one quarter sheet pan or an 8x8 glass pan with oil. Sprinkle some (about a ¼) of the sesame and mustard seeds across the bottom of the pan.

10. Add the batter to the pan. Top with remaining oil. Sprinkle with remaining sesame and mustard seeds.

11. Bake for 45 minutes in the oven at 425°F until a knife stuck in the middle comes out clean.

12. Optionally, end by broiling for 1-2 minutes to darken the top of the handvo, be careful not to burn it.

Nutrition

• Calories: 232
• Carbohydrates: 26
• Protein: 10
• Fat: 10
• Saturated Fat: 1
• Polyunsaturated Fat: 3
• Monounsaturated Fat: 5
• Trans Fat: 0.02
• Cholesterol: 2
• Sodium: 367
• Potassium: 373
• Fiber: 5
• Sugar: 7
• Vitamin A: 119
• Vitamin C: 4
• Calcium: 90
• Iron: 2