Breakfast Options
Baked Veg Handvo
A savoury Gujarati lentil and vegetable cake, baked instead of pan-fried so it holds together on a fraction of the oil.
210
kcal
7g
protein
33g
carbs
5g
fat
Per serving · makes 4 · 55 minutes
Ingredients
- •1 cup handvo flour (or 3/4 cup rice + 1/4 cup mixed dal, ground)
- •1 cup thick curd
- •1 cup bottle gourd (lauki), grated and squeezed
- •1/2 cup carrot, grated
- •1/4 cup green peas
- •1 tbsp ginger-chilli paste
- •1/2 tsp turmeric, 1 tsp salt, 1 tsp sugar
- •1 tsp fruit salt (eno)
- •2 tsp oil, 1 tsp mustard and sesame seeds for the top
Method
- 1.Whisk the flour into the curd until smooth and leave it 30 minutes to sour slightly.
- 2.Fold in all the vegetables, ginger-chilli paste, turmeric, salt and sugar.
- 3.Stir in the fruit salt, pour into an oiled tin, and scatter the mustard and sesame seeds over the top.
- 4.Bake at 180C for 35 to 40 minutes, until the top is deep golden and a skewer comes out clean.
- 5.Rest 10 minutes before cutting, or it crumbles.
Coach’s note
Squeeze the lauki properly. Skipping that step is the difference between a firm handvo and a wet one that never sets.
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