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Krishna Kamod na Chokha no Handvo

Handvo and Dhokla are the two most famous exports of Gujarati cuisine, the flours for which are a carefully curated combination of rices and lentils, with millets and maizes sometimes added in. Here we have used just rice—Krishna kamod kanki or broken rice, because that has a stickiness as well as irresistible aroma and flavor.
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Ingredients
  

  • 2 cups rice, small grained, slightly sticky, aromatic rice is preferred
  • 1 cup peas boiled
  • 1 cup bottle-gourd grated
  • 1 medium sized potato finely chopped
  • 3/4 cup sour yogurt
  • 1/2 cup broken cashews
  • 2 tablespoons raisins
  • 1 tablespoon jaggery/sugar
  • 4 tablespoons ginger and chilli paste
  • 1 inch fresh turmeric rhizome, minced or 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon mustard seeds
  • 1/4 cup sesame seeds
  • 1/2 teaspoon asafoetida
  • 4-5 dried red chillies, round ones preferred
  • 2 cloves
  • 1 inch cinnamon stick
  • 1/4 cup groundnut oil
  • 1/4 cup coriander, chopped
  • salt to taste
  • 1/4 teaspoon baking soda

Instructions
 

  • Wash and soak the rice for 5-6 hours
  • After the rice has soaked, drain and grind it to a coarse batter with very little water.
  • Transfer the batter to a stainless steel or ceramic bowl.
  • Add the yogurt to the batter. Mix well.
  • The consistency of the batter should be thicker than idli batter.
  • Allow the batter to ferment over-night or 6-8 hours.
  • Once the batter has fermented, add the boiled peas, grated bottle-gourd, chopped potatoes, ginger + chilies, minced turmeric, red chilli powder, jaggery and salt. If required, add some water to bring the batter to idli batter/cake consistency.
  • Heat 3 tablespoons oil in a small kadai over medium flame. Add half the mustard seeds, half the sesame seeds, asafoetida, cloves, cinnamon, red chillies, cashews, raisins and add the tempered mix to the rice-veggie batter.
  • In a well-seasoned skillet, preferably one with a handle, add 1 tablespoon oil, add the remaining mustard and sesame seeds. Pour the batter over the oil, level and cover it. Cook the handvo on a gentle flame.
  • Once the top of the Handvo has firmed up, and you notice a golden browning of the sides, place a plate over the top of the cooking pan, hold it with your left hand and with the right on the cooking pot handle, flip the handvo onto the plate.
  • Now slide the uncooked side back into the skillet. Pour some oil on the sides and cook the other side to golden brown. Remember to keep the flame low at all the times.
  • By now a skewer inserted in the centre of the Handvo will come out clean. Turn off the flame when that happens.
  • 10 minutes after you have turned off the flame, transfer the Handvo on a wire rack and let the crumb set.
  • Cut it into wedges and serve with pickle or your choice. Green chutney also works well. And don't forget the a cup of masala chai.