Courgette/zucchini handvoh

Well, here I am after an unscheduled break from my food blog. It’s not that I haven’t wanted to, bla bla bla, it’s just that I’ve not had much free time, hey nonny no, and what little free time I’ve had in the evenings I’ve spent reading, yada yada yada. So, in short – same ol’ same ol’.

I’ve made handvoh before, years and years and YEARS back when I was living in Madras. It was probably one of the first “exotic” recipes that I tried from a recipe printed in *ugh* Women’s Era *cringe*. However, as much as I hate the thought of that awful magazine now, I remember the recipe worked beautifully - the batter behaved itself faultlessly, fermenting in the heat as stated in the recipe, and then steam-cooking in the ilupachatti (kadai/wok) that I used. It was all the more thrilling because the handvoh tasted great and it was not something that had ever been made by my mother, to my recollection. It wasn’t a family staple, let’s say. Just think - I'd actually made something entirely new to me from a magazine recipe - and it turned out well!

That said, this recipe, that I cobbled together after reading a few others on the Internet did not seem at all familiar or bring to mind my original handvoh experience. The only common factor was that this tasted great, too. Can’t complain about that, can you?

Recipe for: Courgette/zucchini handvoh
Ingredients:
1 cup long grain rice

1/4 cup chana dal
1/4 cup tur/toor/tuvar dal
1/4 cup urad dal

1 cup yogurt
2 tbsp ginger-garlic-green chilli paste - (1.5" piece ginger + 4-5 garlic cloves + 6-8 green chillies (reduce chillies as per taste))
1.5 packed cups grated courgette/zucchini
salt to taste
1/2 tsp ajwain/omam
2 tsp sugar
1/2 tsp turmeric powder
3/4 tsp baking powder
1/2 tsp baking soda
2 tbsp sesame seeds

3 tbsp oil
2 tsp mustard seeds
1/4 tsp asafoetida powder
1/2 tsp red chilli powder
a few curry leaves

Method:
1. Wash the rice and dals and soak them in water for 6 hours.

Then drain and grind along with the yogurt to a paste - it should be fairly coarse, not smooth.

Try to add as little water as possible while grinding.

2. Put the batter in a medium bowl and add the ginger-garlic-green chilli, grated courgette/zucchini

salt, sugar, ajwain/omam and turmeric.

Mix well.
4. Heat 1 tbsp oil and fry the curry leaves for 15-20 seconds, then add the red chilli powder and turn the heat off. Pour this mixture into the batter and mix again.

Let the batter rest covered at room temperature overnight, or for 7-8 hours.
5. Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate).

6. In the morning (or after 6-7 hours), add the baking powder and baking soda and mix thoroughly.

7. Line an 8" cake pan (round or square, doesnt matter) with non-stick paper/foil and spoon the batter into the pan.

8. Sprinkle the sesame seeds evenly on top of the batter.
9. Heat the remaining oil in a small skillet and add the mustard seeds. Cover and let the seeds pop (about 30 seconds), then add the asafoetida powder and turn the heat off.
10. Drizzle this seasoning over the sesame seeds on top of the batter.

11. Cover the pan with aluminium foil and bake at 180C/350F for 40 minutes or so, or till a cake tester comes out clean. (Remember that the size of the pan you use will determine the amount of time that the handvoh takes to cook.)
12. Uncover the pan and broil the handvoh until the top turns golden brown.

Let it rest in the pan for 10 minutes before cutting.

Serve warm with any chutney or even tomato ketchup.

RECIPE: COURGETTE/ZUCCHINI HANDVOH
Ingredients:
1 cup long grain rice
1/4 cup chana dal
1/4 cup tur/toor/tuvar dal
1/4 cup urad dal
1 cup yogurt
2 tbsp ginger-garlic-green chilli paste - (1.5" piece ginger + 4-5 garlic cloves + 6-8 green chillies (reduce chillies as per taste))
1.5 packed cups grated courgette/zucchini
salt to taste
1/2 tsp ajwain/omam
2 tsp sugar
1/2 tsp turmeric powder
3/4 tsp baking powder
1/2 tsp baking soda
2 tbsp sesame seeds
3 tbsp oil
2 tsp mustard seeds
1/4 tsp asafoetida powder
1/2 tsp red chilli powder
a few curry leaves

Method:
1. Wash the rice and dals and soak them in water for 6 hours. Then drain and grind along with the yogurt to a paste - it should be fairly coarse, not smooth.Try to add as little water as possible while grinding.
2. Put the batter in a medium bowl and add the ginger-garlic-green chilli, grated courgette/zucchini, salt, sugar, ajwani/omam and turmeric. Mix well.
4. Heat 1 tbsp oil and fry the curry leaves for 15-20 seconds, then add the red chilli powder and turn the heat off. Pour this mixture into the batter and mix again. Let the batter rest covered at room temperature overnight, or for 7-8 hours.
5. Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate).
6. In the morning (or after 6-7 hours), add the baking powder and baking soda and mix thoroughly.
7. Line an 8" cake pan (round or square, doesnt matter) with non-stick paper/foil and spoon the batter into the pan.
8. Sprinkle the sesame seeds evenly on top of the batter.
9. Heat the remaining oil in a small skillet and add the mustard seeds. Cover and let the seeds pop (about 30 seconds), then add the asafoetida powder and turn the heat off.
10. Drizzle this seasoning over the sesame seeds on top of the batter.
11. Cover the pan with aluminium foil and bake at 180C/350F for 40 minutes or so, or till a cake tester comes out clean. (Remember that the size of the pan you use will determine the amount of time that the handvoh takes to cook.)
12. Uncover the pan and broil the handvoh until the top turns golden brown. Let it rest in the pan for 10 minutes before cutting. Serve warm with any chutney or even tomato ketchup.