Gujarat Handvo Fermented Rice Lentil Savoury Baked Cake

Ingredients

• 1 cup rice — soaked 4 hours
• 1/2 cup chana dal — soaked 4 hours
• 1/4 cup toor dal — soaked
• 1/2 cup yogurt
• 1 cup mixed vegetables — grated bottle gourd, grated carrot, finely chopped spinach
• 1 tbsp ginger-green chilli paste
• 1/4 tsp turmeric
• 1/2 tsp red chilli powder
• 1 tsp sugar
• Salt
• For topping: 2 tbsp oil, 1 tsp mustard seeds, 1 tsp sesame seeds, 1/4 tsp asafoetida, pinch of red chilli powder

Method

1. Drain soaked rice and dals. Grind together with yogurt to a smooth, thick batter.
2. Ferment covered at room temperature for 8 to 10 hours until bubbly and slightly sour.
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. Heat the topping oil in a small pan. Add mustard and sesame seeds — pop.
5. Add asafoetida and a pinch of red chilli powder.
6. Pour this sizzling oil into the batter. Stir immediately.
7. Pour into a greased round baking tin. Pour the remaining sizzling seeds-oil mixture over the top.
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. Cool 5 minutes. Cut into wedges.