Handvo - Homemade from scratch - PBDAVE - Gujarati style

2 tsp Cumin seed
2 tbsp Ginger, ground
1 tsp Pepper, red or cayenne
1 tsp Turmeric, ground
0.25 cup Olive Oil
3 tbsp Olive Oil
5 clove Garlic
0.50 cup Peas, frozen
1 pepper Peppers, pasilla, dried
0.25 cup Sesame Seeds
0.75 cup Peanuts, dry-roasted
2 cup White Rice, medium grain
250 gram(s) Dudhi
2 tsp Black Mustard Seeds
1 serving Sooji - 0.5 cup
1 cup Chana Dal
10 gram(s) Green chilly / Mirchi
0.25 cup Urad Dal
0.25 cup Cilantro / Coriander, fresh - 1/4 cup (4g)
1 cup toor dal
0.25 tsp asafetida
1.50 cup curd, dahi
0.50 tbsp Eno - Fruit Salt
500 gram(s) feugreek leaves /methi bhaji
6 tsp Lemon Juice ’Real Lemon’ 100% juice
6 tsp Granulated Sugar
5 tsp Salt, Sifto Table Salt

Preparation: Soak all grains day before - Roast peanuts and crushed them - Peel - shread and drain Dudhi, make garlic-ginger-green chilly paste.
Finely Chop Methi and Coriander leaves.

Soak all grains day before for 5 to 6 hrs. Drain All the water out and grind them in a blender making it to a coarse batter by adding Dahi and 1 1/2 cup water to make thick paste like batter, let it stay over night for fermantaion ( 12 to 13 hrs. aprox.) covered. In the morning add salt,sugar,lemon juice,Ginger paste, Green Chilly paste, Garlic paste, Chopped Methi leaves, Turmeric Ground, Rep Peppers ground, hot Oil 1/4 Cup, also add Dudhi (peeled - shreaded and drain water out thouroughly), Peanuts ( roasted and crushed), Sooji and last add fruit salt (Eno) and mix it well. Grease the rectaguler (metal Backer's secret) pan and pour all of the batter in two pans (thinner is better gets cook well).
Preheat oven 375 F put the pan in the middle rack
bake for about 95 min. - arround 50 min. during baking add tadka - in a small pot add 3 tbsp. oil when heated add Mustard seeds+Cumin Seeds+cinnamon stick+dry red chillies 2 pieces,sesame seeds, corriander chopped and asafetida(hing) add little bit Turmeric and Red Chilly powder for color. Sprikle tadka evenly on pan all arround add extra sesame seeds evenly on the entire pan and bake it for the rest of 45 min. After around 90 to 95 min. check if it is baked properly by inserting knife it nothing sticks to it that means it is properly cooked. Take it out and let it cool for 20 to 25 min. after it is cooled make about 20 to 25 pieces.

Serving Size: Makes about 25 pieces ( 2 inch pieces)