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• Lentil & cornmeal bread (handvo)

Gluten allergies were really not well known in India and hence there were never really concerted efforts to outline a specific cuisine catering to this genre. As the awareness spreads, its well worth the effort to create recipes for individuals who have to deal with this unpalatable card. After all as much as one would like to minimize the effects of the allergy, there is also the longing for a taste of familiar comfort foods from ones own cuisine. <br />My first taste of this gujrati classic, Handvo, was at a book signing and cooking demo event by Tarla Dalal, possibly one of India's greatest cookbook authors. Her interpretation of Handvo was by using buckwheat flour, cooked on a stove top in a covered cast iron pan. It was love at first bite. While I could never get that particular recipe right, (sometimes, you just have to cherish the memory of that single morsel passed around & leave it at that), my 'americanized' version made with cornmeal and handvo flour is a favorite at home. <br />Handvo (or 'ondhwa') flour is a mixture of cream of rice and various lentils, tuvar (pigeon peas), Mung & channa (chickpea), all ground up to the consistency of cornmeal. Its readily available in most Indian grocery stores. Combined with grated fresh zucchini, Handvo makes a tasty savory snack. Although Asafetida is an ingredient in the original dish, I've omitted it since it often contains wheat flour, a source of gluten.

Oct. 1, 2021, 11:49 a.m.

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