Handvo

Method

Soak rice and all dals separately for 4-6 hours, then grind them together into a smooth, thick batter with minimal water. In a large bowl, combine the batter with grated vegetables, ginger, green chillies, coriander, turmeric, salt and asafoetida, mixing well. Heat oil in a greased 20cm round baking tin and add mustard seeds and dried red chillies to crackle, then pour in the batter and spread evenly. Sprinkle sesame seeds on top and bake at 180°C for 35-40 minutes until golden brown and a skewer inserted in the centre comes out clean. Cool slightly before cutting into squares or diamonds and serve warm with chutney or yoghurt.