Handwa or savory lentil flour cake recipe

Traditionally, Handwa is made in a special cooker (which looks somewhat like bundt pan) directly on flame of a stove and it tastes yummm. when eaten with kaccha oil . Handwa can also be made directly on pan. It is called Dangela! They are delicious too but require too much oil. I cook Handwa in oven to restrict the usage of oil.  Handwa is like a complete healthy meal.

 My husband is not a fan of ghia/dudhi/bottleguard and so I use this vegetable in Handwa. You can use Ghia and/or cabbage and/or zucchini when making handwa. 

Handwa flour basically is made with lentils like arhar dal, urad dal, chana dal and rice flour. 

Handwa provides vitamins, carbohydrates, protein, and fat as well which is more or less what a complete meal should provide with spices to aid digestion.

3 cups - Handwa flour or Dhokla flour (Easily available in Indian grocery store)
1 1/2 cup- Yogurt/curd
1 1/2 tbs -Ginger paste
1 tbs- Green chilli paste/Spicy serrano pepper paste (add 2 tablespoons if you like it spicy)
1 1/2 cup-Zucchini/bottleguard
2 tsp Sesame seeds
1 tbs Sugar
Salt
1 tsp Turmeric powder
1/2 tsp Soda bicarb
1/2 tsp Baking powder
1 tbs Coriander paste (optional; I like coriander a lot so I put it in almost all savory recipes)
Water if needed


For tempering:

Sesame seeds
Mustard seeds
curry leaves
3 tbs oil
1/2  tsp Asafoetida (Don't worry if you do not have it, just opt out)

Method:

Beat the yogurt adding little water into a paste.
Add the Handwa flour and mix well to a consistency of paste. Add water if needed.
Keep it overnight/8-12 hours to ferment.
Add all the above ingredients to it leaving the ones for tempering.
Preheat the oven to 350 F (you can also cook it in a pan)
Grease the bundt pan and pour the mixture in it.
Heat oil in a small pan, add mustard seeds and let them pop. Add asafoetida, sesame seeds, curry leaves. Roast them for 1 minute.
Spread this on the mixture in bundt.
Bake it in oven for 40-45 minutes.

Cut it and serve.