The first recipe Dadi taught me was for Handvo, baked savory lentil cakes from a region in Gujarat called Kathiyavad. Don’t let the word “baked” fool you: this fragrant Indian style cornbread (sans the corn) is not low fat. But a slice of Handvo is stunningly savory and worth the time and effort it takes to make it. Handvo’s flour, made from coarsely ground lentils and rice, forms a rustic base, which when combined with the buttery shredded squash and milky coconut, brings a homey, country feeling to your belly. Green chilis and ginger work together to form a sharp, aromatic paste that, when mixed into the batter with the sugar, transforms into a calm, fresh flavor in the cooked slices. And sizzling white sesame seeds encrusted in the top and bottom add a nutty crispiness to the outer edges of this soft, savory cake.
Oct. 1, 2021, 11:49 a.m.
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