SAVOURY LENTIL BAKED CAKE

GUJARATI HANDWO/ HANDWA

Gujaratis make a variety of savoury snacks. Some of these snacks like dhokla and samosas are very tasty and famous all over India and abroad where Indian populations are living.

When I left India for the first time, my dependence on local bakeries and mithai wallas(local snack makers) was gone, and I found the need to make my own snacks at home. I learned many Gujarati snacks and other recipes from my friends and wonderful neighbours when I was in Kisumu, Kenya, as I have mentioned before in my earlier posts. The majority of the Indians in Kisumu were Gujaratis, and I even learned few Gujarati words there for easy communication.

Kisumu is a very beautiful city near lake Victoria. This lake is the largest lake in Africa and the second largest sweet water lake in the world. We had a nice view of this lake from our balcony though it was bit far from our house.  In the evening, we were getting a nice cool breeze from that direction on our balcony. During the weekends we were going for picnics by the lakeside, to enjoy the nice surrounding and the nice view of the lake.

Handwa/handwo is a savory baked cake, which is one of my favorite Gujarati snacks. It can also be eaten as a main meal with either yoghurt or any chutney of your taste or as a snack with evening tea or coffee. It is also a good snack/meal for picnics or trips etc because it can even be enjoyed at room temperature.

The main vegetable used in this recipe is bottle gourd, which in Hindi called ghiya/lauki or doodhi in Gujarati. If it is not available in your area, it can be replaced by marrow or zucchini.

My first blog Anniversary event is still running, click here to join the celebration.

RECIPE

INGREDIENTS

•  100 grams rice (½ cup)
•  100 grams chana dal (½ cup) (split chick peas)
•  50 grams mung dhuli daal (skinned and spilt mung bean)
•  50  grams arhar dal (pigeon pea lentil)
•  50 grams masoor dhuli dal (orange lentil)
•  50 grams Urad dal (skinned and split black lentil)
•  50 grams semolina
•  250 grams dhoodhi/bottle guard or Zucchini (grated)
•  250 grams onion
•  1 cup yoghurt
•   ¼ tsp baking soda
•  1 tbs dry fenugreek leaves (kasoori methi)
•  ¼ tsp turmeric powder
•  Salt and Red chili powder to taste
• 2 tablespoon sugar

FOR GARNISHING

• 50 grams oil
• 1 tbs cumin seeds
• 1 tbs whole coriander seeds
• 1 tsp fenugreek seeds
• 1 tsp carom seeds
• 1 tbs mustard seeds
• 3-4 cloves
• 2 tbs sesame seeds

METHOD

• 1. Soak all the lentils (dals) and rice overnight after washing in running water 3-4 times.
• 2. Next morning grind coarsely in the food processor with little water.
• 3. Add yoghurt and leave it for few hours to ferment.
• 4. When it is lightly fermented add the grated dhoodhi and sliced onion, fenugreek leaves, salt, chilli powder, sugar and turmeric powder and semolina.
• 5. Heat oil in a small pan on medium flame, once hot add all spices except sesame seeds, let them pop for few seconds.
• 6. Add the hot oil with all the spices on the lentil mixture and mix well.
• 7. Grease the rectangular oven tray and pour the mixture. Even out the top layer with a big spoon. Sprinkle on top the sesame seeds to decorate.
• 8. Heat the oven on 180 degrees C. Bake for 30 -40 minutes till you see the top layer is brown as shown in the photo and insert the edge of the knife into the cake, it should come out clean.
• 9. Let it cool and cut into small pieces. Serve hot or at room temperature with yoghurt or any chutney to taste.

Around 30 pieces can be made with this one tray depending on the size you make.

I am sharing this recipe as my post entry for Fiesta Friday, and with Funtastic Friday, and with Fabulous Friday, and with Friday Free for all, and with Meatless Monday and with what'd do you do this weekend, and with what are you working on,Wednesday link party, and with Hearth and soul blog hop, and with My legume love affair together with MLLA page and Susan's blog., and with Fill plate Thursday and Two favourite things on cooking and craft, and with Food and Fitness Friday, and with Cook Blog share, and with Bake of the week.