Looking for a healthy savory breakfast? Try this traditional Gujarati Handvo aka Dangeloo made with rice, lentils, and vegetables. It’s spicy, savory, crispy, healthy, and filling. You can serve it as a meal by itself as or a side dish. Traditionally, we Gujaratis, serve it with Chai and Cilantro Garlic Chutney. Follow me on Instagram @summi_kitchen for recipe tutorial.
▪️1 1/2 cup Handvo Flour, available at the Indian grocery store)
▪️1/2 cup plain Yogurt (🍃Use Almond or Coconut yogurt for a Vegan option)
▪️1/4 cup Oil
▪️1 small Lauki(Bottle Gourd), peeled and grated (can be substituted with zucchini or yellow squash, carrots, or cabbage)
▪️1/2 tsp baking powder
▪ Salt to taste
▪️1/4 cup Water
▪️1 tsp turmeric
▪️1 tsp Ginger Garlic Paste
▪️1 tsp green chili paste (Jalapeno, Serrano are just fine, modify the quantity according to your heat tolerance)
▪️2 tbsp Sesame Seeds
▪️1tbsp Mustard Seeds
▪️2 tbsp oil for tempering
▪some Curry leaves (Optional)
▪️1/4 tsp Asafetida (Optional)
📝In a prep, bowl adds Handvo flour, yogurt, and oil into shredded Lauki (Bottle Gourd). Mix it well and cover the bowl with plastic wrap and place it in an insulated place overnight night for fermentation. You can use the mixture immediately without fermenting the mixture but it won’t taste as good as a fermented batter. I prefer leaving it overnight to make it for breakfast.
📝Preheat the oven on 350 F. Before baking, add all the spices, salt, and baking powder and mix it well. Transfer the mixture into the baking pan(I prefer Cast iron pan to get the perfect crispy crust that Handvo has). Lay curry leaves on top of the batter.
📝In a small pan, heat 3 Tablespoons Olive Oil. Add Mustard Seeds and Sesame Seeds. Once the seeds start to pop, take it off of the heat and spread it over the Handvo batter.
📝Bake it for about 45 to 60 minutes until the top crust gets golden brown. 📝Serve it with your favorite Tea, and Chutney.
⚡ Follow me @summi_kitchen on Instagram for more recipes like this.