Sunday breakfast is a meal everyone in my household looks forward to, expecting some kind of aroma as soon as they wake up and walking to a ready laid breakfast table. I also loved it when the kids were younger and they would play a guessing game from the aroma of what could be cooking as they walked into the kitchen. That was when I got into the habit of pre-planning Sunday breakfast/brunch menu during the week. Now the kids are all grown up, but still enjoy a big Sunday meal as soon as they wake up.
Handwo or hondvo is an easy enough dish to prepare. Healthy, filling and perfect for a lazy Sunday morning. Crispy from the outside topped with sesame seeds and soft from the inside, it can be enjoyed as a snack at any time of the day.
This is another very popular Gujarati dish. As it is made with a mixture of rice, lentils and vegetables, it is a meal on its own. The prominent vegetable used is the bottle gourd that gives the softness. If bottle gourd is not available then grated courgettes or butter nut squash can also give the texture.
Handwo or Honvo can be made and eaten over a few days, for this reason it is also enjoyed on picnics or long journey.
Ingredients
The handwa ready mix is easily available in the market but if not, it is a mixture of
1/4 cup Toor dal – split pigeon peas
1 tbl spoon urad dal – split black lentils
1 tbl spoon mung dal – split mung lentils
1 tbl spoon Chana dal – split gram lentils
1/2 cup rice
Soak for 3-4 hours, blend them into a fine paste
OR just as I use the ready handwo mix
2 cups ready handwo mix
1 cup plain sour yogurt
1/2 tsp turmeric powder
For the vegetables
1 carrot grated
1 small bottle gourd – (dhudhi, lauki) grated
1 small bunch chopped fresh fenugreek leaves
handful of chopped coriander leaves
1 small onion chopped
2-3 cloves garlic minced
2 fresh green chillies minced
1/4 inch fresh ginger minced
(can also use ginger, garlic and chilli paste)
1/4 teaspoon of –
Turmeric powder
Chilli powder
Black pepper powder
Garam masala powder
Sugar
Lemon juice
Baking soda
Salt to taste
2 tbsp oil
2 tblspoons sesame seeds
1 tsp mustard seeds
1 tsp whole cumin seeds
pinch of asafoetida powder
2 whole cloves
1/2 inch cinnamon stick
1 dried red chilli
1 tablespoon oil
Soak the handwo mix (or rice and lentil paste) with plain yogurt and 1/2 tsp turmeric powder, cover and leave it to ferment overnight.
Mix all the chopped and grated vegetables to the batter and add turmeric powder, chilli powder, black pepper powder, garam masala powder, sugar, lemon juice, baking soda. oil and salt. At this point, taste to add more spices, sugar or salt to the required taste.
Grease an oven proof tray and pour the mixture in. Sprinkle sesame seeds to cover the entire surface.
In a small pan, kadai, heat 1 tablespoon oil, whole cloves, cinnamon stick and dried red chilli
When the oil is hot and gives out spicy aroma add mustard seeds, whole cumin sees and asafoetida powder.
As soon as it starts crackling, pour it over the sesame seeds covered batter.
Bake in a pre-heated oven at 200ºc (400ºf) for 35 to 40 minutes OR till the crust is golden brown in colour.
To make the crust crispy, put it under a hot grill or 5 minutes after it is baked.
Handwo eaten whilst still hot is simply mouth-watering and also very delicious when cold, especially with a cup of tea, chutney or plain yoghurt.
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