Bahan Membuat Gujarati Handvo (multi grain savoury methi cake)
- You need 1 of /4 cup Chana Dal (split chickpeas).
- It's 1 of /4 cup tuar Dal (split pegeon peas).
- It's 1 of /4 cup urad dal (split) white lentils).
- It's 1/4 cup of rice.
- It's 1 of /4 cup Dalia (broken wheat).
- It's 1 cup of fresh fenugreek leaves (methi).
- You need 1 cup of sour curd.
- It's 1 tsp of Garlic paste.
- Prepare 1 tsp of ginger paste.
- It's 2-3 of green chillies finely chopped.
- Prepare 1 tsp of fenugreek seeds (methi dana).
- Prepare 2 tsp of sugar.
- You need 1 tsp of red chilli powder (optional).
- You need 1 tsp of Turmeric powder.
- Prepare to taste of Salt.
- Prepare 1/4 tsp of citric acid (Nimbu ke phool/sat) (optional).
- You need of For tempering :.
- It's 1 tsp of Mustard seeds.
- Prepare 2 tsp of white Sesame seeds (til).
- Prepare 1 of /4 tsp asfoetida (hing).
- It's of Oil for shallow fry.
Langkah Memasak Gujarati Handvo (multi grain savoury methi cake)
- Add all dals in a bowl. Wash & soak in a water for 4-5 hours. Add fenugreek seeds..
- Remove excess water. Grind coarse paste in a Mixie jar. Add curd & salt. Mix well. Keep batter in a warm place for fermentation at least 7-8 hours..
- Preheat handwa cooker(gas oven). Add all ingredients in a batter. (except tempering)..
- Mix properly. So that all ingredients mixed well..
- Now for tempering heat oil in a fry pan. Add mustard seeds. Once crackled add til. Switch off gas..
- Grease handwa cooker with oil. Dust wheat flour. Pour half batter. Spread tempering. Mix with spoon. Then pour remaining batter. Spread remaining tempering..
- Cover the lid. Cook it on high flame for first 10 minutes. Then cook on medium heat for 10 minutes. At last simmer gas & cook again for 5-10 minutes. Check with knife or tooth pick. If it comes out clear. Remove from gas..
- Let it cool on room temperature for 1/2 hour. Demould it on dish. Turn it out..
- Cut in desired pieces with green chutney and tomato sauce..
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