Mom's Oven-Baked Handvoh

While in India, I made handvoh over the stovetop as we did not have an oven. Now, that we are back in the States and have a sturdy reliable oven, I made it again today for brunch. This recipe is compliments to my Mom, during our recent "training" session.

1 bowl of ready handvoh flour (available in Indian grocery store)
1/4 cup yogurt (or pinch of limbu nu phool)
1 cup of water
4 tbsp oil
1 tsp ginger paste
1 tsp green chili paste
1/2 tsp garlic paste
1/4 tsp turmeric powder
1 tbsp coriander powder
1 tbsp crushed peanuts
2 tbsp sesame seeds (or per taste)
Pinch of sanchoro (citric acid)
1 tsp salt (or per taste)
1 tsp sugar
1 tbsp lemon juice
1/2 cup tuvar peas (frozen pigeon peas)
1/2 tsp ENO fruit salt
1/2 tsp mustard seeds
Pinch of asafoetida powder.

1. In a bowl, mix the flour with the oil and dry spices, including salt, sugar, sanchoro, turmeric and coriander powders. Add the yogurt next and mix together.
2. Slowly mix in the water until you form batter of semi-thick consistency. Let sit overnight to ferment. A good rule of thumb is that if you are making this for dinner, ferment in the morning. If making for breakfast/brunch, then soak the night before.)
3. When ready to bake your handvoh, mix in the remaining ingredients, including the crushed peanuts, sesame seeds, lemon juice and green chili-ginger-garlic pastes. Also, add in the pigeon peas and ENO fruit salt. Mix everything together and keep aside.
4. Preheat the oven to 375 degrees. While the oven is heating up, heat some oil in small tadka pan. Add the mustard seeds and let them fully splutter. Remove from heat and add the pinch of asafoetida powder.
5. Grease baking pan. Pour the batter in the pan. Garnish with the sesame seeds and tadka seasoning. Bake for 35 minutes.
6. When done, let cool for 5 minutes before cutting into pieces. Serve hot with ketchup or cilantro chutney.

The handvoh "muffins" were a hit, especially paired with the apricot chutney. Not only was it a feast for the eyes, but it was also very delicious. I'll be making these often for weekend brunches. Yummy!