Here we go, my first recipe post for the blog!
A few disclaimers:
My mom is terrible at passing on exact details for recipes. It is always a pinch of this, or a handful of that. I have learned to interpret her recipes and make some assumptions, and for the most part it has worked out.
Handavo is perfect for any meal-- a savory breakfast, lunch, dinner or snack, and picnic food, too!
For the Batter:
1 cup yellow split pea (channa dal)
1 cup plan yogurt
About 2 cups veggies (shredded cabbage (what I typically use), cauliflower, carrots, squash, or a mixture)
1/2 cup peas (optional)
1/3 cup water
1/2 tsp grated or minced ginger
2-4 hot green chilies, minced
1 tsp coarse salt
1 tsp baking soda
juice of a lemon
6 Tbsp shredded coconut (unsweetened)
For the Topping:
4 Tbsp oil
11/2 tsp black mustard seeds
1/2 temp carom seeds (optional)
11/2 tsp sesame seeds
2 Tbsp chopped coriander
1. Soak split peas over night, drain, rinse, and drain again.
2. Put split peas in blender or food processor, and a little yogurt (about 1/2 cup), and process until a coarse puree. Place in mixing bowl and stir in all the other batter ingredients.
3. Preheat oven to 325 degrees F
4. Grease a 8 or 9 inch pan (I used a springform), but any size shape is fine.
5. For the topping, measure out the spices and place them right next to the stove in separate piles. Heat oil over high heat in a small frying pan. When it is very hot, add mustard seeds. Keep pot lid handy because the seeds will spatter. Once it slows down, lower temp to medium, and add the carom seeds, then sesame seeds until they are lightly browned. Immediately put on top of the batter in the cake pan.
6. Bake uncovered on the middle rack for 45 minutes or until you can insert a knife in the middle and it comes out clean. Let it cool in the pan for 10 minutes. You can serve it hot, warm or cold!