1 medium size doodhi (Indian squash) or 2 medium size zucchini, shredded
2 tablespoon cilantro leaves, chopped
2 tablespoons finely chopped jalapeno or serrano chili
2 tablespoons finely minced ginger
1 teaspoon baking soda
For Vaghar (tempering):
¾ cup olive oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
2 tablespoons sesame seeds
⅛ teaspoon asafetida powder
Directions
Make batter: Wash rice and dal and let it soak in water for 6 to 8 hours or until rice and dal become soft. In a blender, grind rice and dal in 2 batches to make a thick batter. Add ½ yogurt or buttermilk in each batch. Add water small amount of water to move contents in blender.The texture of rice and dal should be like wet sand. Cover tightly and let it ferment over night or up to 24 hours in warm place. (In cold weather it takes longer for batter to ferment. You may need to keep it for 24 hours.)
To fermented batter, add squash, cilantro, chilies, ginger, turmeric, salt and sugar. Mix everything well. Add baking powder and mix again.
Preheat oven to 375. Lightly grease 13” x 9” baking pan with cooking spray or grease large cast iron pan. Transfer batter to pan.
Prepare Vaghar: Heat oil in a small heavy bottomed soup pot on a medium heat, 2 to 3 minutes. Add fenugreek seeds and let them sizzle. Add mustard seeds and let them sizzle. Lower the heat to low and add asafetida powder and 1 teaspoon of sesame seeds. Take it off the heat and pour over batter. Take about 1 tablespoon of water and pour into pot and stir it to get all the remaining spices and pour into batter. Gently stir the batter to evenly distribute spices.
Sprinkle on top of batter remaining sesame seeds. Bake it uncovered for 50 to 60 minutes or until the Handvo is light golden brown on top and toothpick or knife inserted comes out clean. For the last 5 to 7 minutes, turn oven to broiler and let the top brown dark golden. Let it cool down for 20 to 30 minutes. Cut into squares and serve it warm with olive oil to drizzle over or cilantro chutney.
Recipe by Lovely Masala at http://www.lovelymasala.com/recipe-gujarat-handvo/