Grits Handvo – an Indian savory cake

 

Grits Handvo – an Indian savory cake

Ingredients
  

  • 2 C yellow corn grits/polenta, millet rawa, or raagi rawa
  • 1-2 T cream of wheat/sooji, (optional)
  • 1 T chickpea flour or besan as thickening agent (optional) or handvo flour in place of sooji + besan
  • 2 T flax meal
  • 5 small or 2 large zucchini, grated
  • 1 small bottle gourd, grated (doodhi)
  • 1-2 onions, finely chopped (optional)
  • 1-2 dry achar masala (optional) or a Spicy blend of cayenne Pepper, crushed red pepper, red chilli powder
  • 4-5 T dry methi kasoori or 1 C fresh methi leaves (optional)
  • 2 T toasted sesame seeds
  • 1/8 tsp turmeric
  • 1 bunch finely chopped fresh coriander
  • 1 tsp grated ginger
  • 6-8 finely chopped green chilies to taste
  • 3-4 fresh green garlic shoots (optional)
  • 2 tsp lemon juice to taste
  • 1 C 1 C plant based yogurt (optional, use water instead)
  • 1/2 - 1 C water
  • Salt to taste
  • 2 1/2 tsp Eno Fruit Salt

Seasonings:

  • Dry-roasted curry leaves
  • Dry-roasted sesame seeds
  • Dry-roasted mustard seeds
  • Hing

Instructions
 

  • Preheat oven to 350F.
  • Mix all ingredients well except Fruit Salt. Consistency should be similar to Adai batter (cake batter). Set aside for 2 hrs.
  • Mix in Fruit Salt just before placing in the oven. Pour about 1 in. deep in a glass or ceramic pan.
  • Sprinkle seasoning on top of batter.
  • Bake for 50-60 mins or toothpick comes out clean.
  • Broil on high for 1 min. to brown the top or 400F for 1-4 mins.
  • Should turn out crispy on the top and bottom.
  • Recipe courtesy of Anjana!
  • ENJOY with or without coriander chutney! Makes a great snack, and great for school lunch box!

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