Who says that cake always needs to be sweet! No way, presenting the Gujarati Handvo, the Indian Savory cake, my type of a cake that’s savory mind you not spicy. This cake was introduced into my life by my friend’s family whenever I used to visit them for breakfast.
She belonged to a Gujarati family and they generally live in a joint family with all uncles, aunts and cousins together. Breakfast in their household was always a major affair. They had atleast 4 to 5 things on a plate for breakfast where the entire family would sit together and enjoy it with loads of masala chai (Indian spiced tea).
This Indian Savory cake goes best with a green chutney and always with chai and ofcourse with great conversations with friends and family around 🙂
Wishing you all a ‘Gezellig’ time ahead with friends with this cake.
Gujarati Handvo (Steamed Savory Cake)
Wash and soak rice, lentils in about four cups of water for at least four hours.
Drain the water and blend soaked rice, lentil, ginger, green chili lightly coarse texture, (try not to use any water).
Add yogurt, turmeric, salt, sugar and asafoetida, blend it again for few more seconds.
Transfer the mix into a bowl and let the mix ferment for about 10 to 12 hours in room temperature. It should be well covered
After 12 hours, add the opo squash, 2 tablespoons of oil, lemon juice to the fermented mix and mix it well.
Add the baking powder and fruit salt/baking soda to the mixture and mix, this will make the handvo mix light and fluffy.
Grease the 8×8 baking tray generously and pour the handvo mix into the greased pan. Tap the pan; it will help spreading the mix evenly.
Sprinkle the sesame seeds over the handvo batter.
Heat the oil for seasoning in a small pan over medium heat, after oil is moderately hot add the mustard seeds and asafoetida as mustard seeds crack, turn off the heat.
Drizzle the seasoning over the top of the sesame seeds.
Cover the tray with aluminum foil and bake at 200 deg Cel, preheated oven for 20 minutes.
Bake until top of the handvo is light golden brown or until knife inserted in center of the cake comes out clean.
Let the Handvo cool off for about 15 minutes. Cut them in sixteen pieces. Handvo is ready to serve.
- Preheat the oven to 200 deg C for 20 minutes.
- Serve this with a green chutney or tomato ketchup and with some hot Indian Masala Chai.
- This cake can be stored in the fridge upto a week and had best for breakfast or in the evening time with tea or coffee.
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