Instant Savory Vegetable Cake-Handvo
 
Prep time
Cook time
Total time
 
Savory Spicy Cake which is eaten during breakfast or for evening tea. It's flavorful and healthy.
Author:
Recipe type: Breakfast, Entree
Cuisine: Indian
Serves: 4-6
Ingredients
For making the instant Handvo flour mix: (You can use all the daals or leave few. Rice and channa are important)
  • 2 cup rice par boiled
  • 1 cup channa daal
  • 2 cup urad daal
  • ½ cup green moong daal
  • ½ cup tuvar daal
  • ½ cup yellow split daal
  • 2 tbsp corn flour
  • For the vegetable stuffing and the additions:
  • 2 cups of the handvo mix
  • 1 cup grated Zucchini or Opa Squash
  • 1 cup carrot shredded
  • ½ cup peas(optional)
  • ½ cup sour yogurt(no fat free)
  • 2 tsp lemon juice
  • ½ tsp chilli powder
  • ⅓ tsp turmeric powder
  • 1 tsp fresh garlic paste
  • 1 tsp fresh ginger grated
  • 1 tsp fresh green chilly grated
  • 2 tsp sugar
  • 1 tsp salt or accordingly
  • ½ tsp baking soda
  • 1 tsp baking powder
For tempering:
  • ⅓ cup vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • few curry leaves
  • green chillies thinly sliced(optional)
  • pinch of asafoetida
  • 2 tbsp white sesame seeds
Instructions
For Handvo flour Mixture:
  1. Toast each daal and rice separately on a flat bottomed large non stick pan for few minutes. It takes anywhere from 5-7 minutes. Fry on very low heat- simmer. You do not want any color on the rice and lentils.Then cool it and grind it to a coarse powder. Cool and store in airtight container. You can use 1 cup of this mix anytime you are making handvo or savory cake.
  2. To make the Handvo-Savory cake:
  3. In a large bowl, add the handvo flour mix we've already made, add the vegetable, the flour mixture, yogurt, lemon juice, chili powder, garlic, green chilli and ginger paste, sugar and mix well. The mixture should be thick. Do NOT make it watery.
  4. Lastly add the baking soda and baking powder and fold into the batter. Do not over mix.
  5. Keep a pan, add the oil and let it get medium hot. Add the mustard seeds, cumin seeds, curry leaves, green chilies and asafoetida and let is splutter. Turn off the heat and add the sesame seeds.
  6. At this point Preheat the oven to 400 degrees.
  7. Slowly add the tempered oil to the flour and vegetable mix. Lightly fold it in. Keep 2 tsp of the tempered oil to top the cake.
  8. Pour the mixture in a pan which is liberally coated with oil. Top with the reserved oil and some more sesame seeds.
  9. Bake at 400 degrees.
  10. It depends on what size of pan you use. For muffins, it might take 15-20 minutes. Larger muffins might take 30 minutes. For a large cake mold, it might take 50min-1 hour.
  11. If you find the tops are getting too brown, cover it with some aluminium foil and bake. Insert a toothpick to see if it is thoroughly cooked.
  12. Take it out and rest for 15 minutes, turn it out on a serving tray and serve with some Apple Green chutney(I have recipe for it on the archive)
Notes
You can make the mix and store in airtight container and use it whenever.
You can make this handvo or cake on a thick bottomed pan. Cast iron works perfectly.
You can use any vegetable, fenugreek leaves works well, opa squash is traditional. Handvo freezes well too. Take it out and de freeze and toss with some onion and fresh herbs.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/07/29/instant-savory-vegetable-cake-handvo/