Gujarati Handwo


3 cup Idli Rice

1 cup Urad Dal

1 cup Curd

2 tbls Garlic Paste

1 tbls Ginger Paste

2 tbls Green Chiily Paste

1/2 tsp Soda

Salt to Taste

1 tsp Red chilly powder

1 tsp Turmeric powder

1/2 cup Bottle gourd, peeled, grated

8-10 Curry Leaves, chopped

2 tbls Sugar

Ingredients for tempering

3 tbls Oil

2 tsp Mustard Seeds

1/2 tsp Heeng

1 tsp Sesame Seeds

Method (How to make Gujarati handwo)

Soak Rice and Urad dal separately for whole night.

Drain and grind to a batter. Transfer to a deep bowl, add curd and set aside in a warm place to ferment for 7 to 8 hours.

Take one bowl, add fermented batter, garlic paste, ginger paste, green chilly paste, turmeric powder, red chilly powder, salt, grated bottle gourd, curry leaves, sugar and mix well. Add soda and mix well.

Preheat oven at 180° C.

For the tempering heat oil in a non stick pan. Add mustard seeds, heeng and sesame seed. add the tempering to the batter and mix well.

Pour the batter into greased cake tin, and bake in the preheated oven for 30 to 35 minutes. Allow to rest for 5 minutes after taking out from oven.

Unmold and cut into peices and serve hot with green chutney.