-
Servings
6 -
Prep Time
60 Minutes -
Cook Time
50 Minutes -
Total Time
1 Hour 50 Minutes -
Difficulty
Medium
Ingredients
PART 1
| 450g | handvo flour |
| 3 | tbsp dairy free yoghurt (optional) |
| 400-450ml | water (APPROX) |
| 1/2 | lemon (juice only) |
PART 2
| 1 | tbsp white or black sesame seeds |
| 0.25 | tsp cinnamon powder |
| 2 | tsp salt |
| 0.25 | tsp chilli powder |
| 1 | green chilli chopped into 8 pieces |
| 0.25 | tsp turmeric |
| 0.25 | Coriander and Cumin powder (optional) |
| 1 | tsp eno (raising agent) |
PART 3
| 1 | courgette |
| 1 | carrot |
| 1 | potato (small) |
| 1 | onion |
| 2 | cloves garlic |
| 1 | handful of peas |
| 1 | tsp grated ginger |
PART 4 – TEMPERING
| 2 | tbsp oil |
| 1 | cinnamon stick (~10 cm) |
| 0.5 | tsp Cumin seeds |
| 0.5 | tsp mustard seeds |
| 1 | chopped chilli |
| 0.25 | tsp chilli flakes /powder |
| 2 | tbsp sesame seeds |
| Bay leaves (optional) | |
| Small handful Fresh Coriander chopped |
PART 5
| 2 | tbsp sesame seeds |
SPICY RICE AND LENTIL CAKE
I hear you’ve been ROOTING for this vegetable cake recipe so let’s turn up the BEET!! I’m all for desserts but I had to share this vegetable cake recipe with you as it is an old time favourite of mine! Savoury cake? I bet you never thought you’d hear those two words in one sentence!
Handvo is a traditional Gujarati recipe made from rice, lentils, lots of vegetables and Indian spices. This recipe was traditionally marinated in yoghurt, but with a little experimentation I managed to create a plantbased alternative!
METHOD
- Mix all ingredients from part 1 in a large bowl and keep in a warm place overnight (should form a liquid paste like semolina or cream of wheat)
- Mix in all ingredients from part 2, followed by eno once combined
- Grind all vegetables from part 3 in a food processor (excluding the peas) and add to mixture
- Pour the mixture in a baking tray li>add 2 tablespoons off oil to a saucepan and once heated, add the cumin and mustard seeds. Once they start to pop add the remaining ingredients in part 5 and toast for 2-3 minutes until fragrant
- Pour the tempering on top of the mixture in the tray, evenly spread
- sprinkle with sesame seeds, and bake at 180 c for 45-50 minutes until golden Brown on the top
BLOG
- Once you’ve been through many of my recipes, you’re probably going to be sugared out (or craving more). This recipe is at the absolute other end of the spectrum. A light and fluffy, savoury, protein and fibre rich cake, that’s perfect for breakfast, lunch or as a tea time snack.
- In India and Indian households, this is usually eaten with a spicy masala chai so try this tomorrow morning with you breakfast!
- This is another recipe that is SO delicious when hot out of the oven, so don’t be afraid to give it a go (of course after allowing it to cool slightly so you don’t burn yourself!!)
- Psychosocial influences on lentil consumption in India. Without lentils, there is no Indian food. So you could say that lentils are basically the Pulse of India. I guess it’s culturally in-grained