Gujarat Handvo Fermented Rice Lentil Savoury Baked Cake

Method

1. 1

   Drain soaked rice and dals. Grind together with yogurt to a smooth, thick batter.

2. 2

   Ferment covered at room temperature for 8 to 10 hours until bubbly and slightly sour.

3. 3

   Add grated bottle gourd (squeeze out excess water), grated carrot, chopped spinach, ginger-chilli paste, turmeric, red chilli powder, sugar and salt. Mix.

4. 4

   Heat the topping oil in a small pan. Add mustard and sesame seeds — pop.

5. 5

   Add asafoetida and a pinch of red chilli powder.

6. 6

   Pour this sizzling oil into the batter. Stir immediately.

7. 7

   Pour into a greased round baking tin. Pour the remaining sizzling seeds-oil mixture over the top.

8. 8

   Bake at 180°C for 35 to 40 minutes until the top is deeply golden and crispy and a skewer inserted in the centre comes out clean.

9. 9

   Cool 5 minutes. Cut into wedges.