Handva

 Handva is very much region I belong to. It’s not popular in all of the country but made almost every week in every home in my region. As it needs fermentation, it’s a lengthy process but results are delicious.

Ingredients for Flour:
1. Idali Rice - 3 Cups
2. Urad Dal - 1 and 1/4 Cups
3. Chana Dal - 1/2 Cup
4. Whole Wheat - 1/2 Cup
5. Toor Dal - 1/3 Cup
6. Moong Dal - 1/3 Cup
7. Whole Moong Dal - 1/3 Cup

Ingredients for Handva:
1. Handva Flour - 2 Cups
2. Sour Yogurt - 1.5 Cups
3. Sesame Seeds - 2 TBSP
4. Baking Soda - 0.5 TSP
5. Ginger - 1.5 TSP
6. Green Chili - 1.5 TSP
7. Red Chili Powder- 1 TSP
8. Turmeric Powder - 1 TSP
9. Bottle Gourd - 1 Small
10. Green Cups - 1/2 Cup

Optional Vegetables:
1. Carrot- 1/2 Cup
2. Green Beans - 1/2 Cup

Ingredients for Tempering:
1. Oil - 1 TBSP
2. Urad Dal - 1 TBSP
3. Muster Seeds - 1/2 TBSP
4. Red Chilies - 2-3
5. Curry Leaves - 5/6
7. Asofotida - Pinch

Method:
1. Grind all ingredients listed under Flour.

2. Mix in flour and sour yogurt. Let it fermentate for 8-12 hours depending on how hot it is.

3. Once fermentation is complete; add in grated vegetables. I have chosen bottle gourd and green peas.

4. Add in red chili powder, turmeric powder, baking soda, grated ginger, finely chopped green chili and salt.

5. Heat the small thick bottom pan, add oil and urad dal. Fry urad dal then add muster seeds, asofotida, red chili, curry leaves.

6. Pour this hot tempering to the fermented batter with veggies.

7. Prepare a oven safe pot with thin layer of oil. I have used Canola Oil cooking spray.

8.Pour the batter in the pot. Sprinkle with sesame seeds.

9. Preheat convection oven at 375 degrees Fahrenheit. Bake for 75-90 min. Before taking out the pot, do a cooking test by inserting toothpick in the middle. If batter sticks, continue to bake for 5-7 min. else let the pot cool down for 10 min on wired rack.

10. Once cooled down, slice it to enjoy with Raita or plain yogurt.