Handva is a filling lunch at home or in a packed lunch. This gobit is from the state of Gujrat, North-West India. Since we are so lucky to have access to an oven, it is easier to make the dish like a cake. At home, however, it is made the old-fashioned way in a special pot with steam. Since I grew up in Fredrikstad with family friends from Gujrat, I have incorporated this into my comfort food.
HANDVA/ ONDWO
1 cup chickpea flour
1 cup rice flour
1 ½ cup semolina
gluten-free variant: oatmeal
2 dl oil
2 tsp dry yeast
200 g grated carrots
150 g chopped cabbage
150 g onion, diced
2-3 cloves grated garlic
3 tablespoons grated ginger
3 teaspoons salt
2 teaspoons turmeric
2 tsp garam masala
Chili powder to taste, or fresh chili in thin rings
2 teaspoons thyme seeds
3-4 tablespoons fresh coriander
5 dl water
2 tsp. fruit salt (stir in later)
Mix all ingredients, except fruit salt, in a bowl and leave to stand for about 2 hours.
You can use other vegetables you have or like, such as finely grated squash instead of or in addition to onion pieces. (Advertisement for your own products)
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Stir in the fruit salt before placing the pan in the oven. It is very important to stir clockwise! (see picture below)
For the topping you will need:
3 tablespoons oil
1/2 tsp .
1½ tsp cumin
2 teaspoons mustard seeds
3 teaspoons sesame seeds
PROCEDURE:
Heat oil, add cumin seeds, mustard seeds and sesame seeds.
When the oil is hot, it goes very quickly, so it's a good idea to have all the spices measured out and ready before you start.
Cover a cake tin (30x40) with baking paper, pour in the batter and add fruit salt. Remember to stir clockwise.
Sprinkle the oil and spice mixture over the entire dish.
Bake in the middle of the oven at 200 degrees for about 25 minutes.
Handva can be cut like pieces of cake and tastes delicious with Nirus Mango and Lime Chutney , raita and masala chai . Not least my favorite Nirus Chili pickle. Hope this is to your taste! Looking forward to hearing from those of you who try it.
GOOD LUCK :)