Name: Handvo - masala loaf recipe no 1 and 2 gluten free
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 5
Cuisine: En
Ingredients: 1 1/4 cup of cream of wheat; 1/4 cup of gram flour or besan; 1/4 cup of cream of rice; 1/4 cup of corn flour; 4 tablespoons of oil; 2 cup of old or sour yogurt; 1 cup water; 1/2 teaspoon of baking soda; salt to taste; 1 tablespoons of green chili and ginger paste each; 2 tablespoons chopped cilantro leaves; 1/2 cup peas; 1 cup grated Zucchini; 1/2 cup frozen corn; 1 teaspoon turmeric; 1 teaspoon red chili; 1 teaspoon coriander, cumin powder; 2 tablespoons of oil; 1 teaspoon mustard seeds; 1 teaspoon sesame seeds; 1/4 or pinch of astofedia; 1 cup Rice; 1/2 cup udad dal; 1/4 cup split chick peas dal- Channa dal; 1/2 cup tuver dal; 3 cup butter milk 1 cup peas and frozen corn; 1 cup shredded snake gourd or dhoodhi /loki; 1 cup fengurecreek leaves frozen ,thawed; salt to taste; 1 teaspoon baking soda

Ingredients

To fry for the top:

2 tablespoons of oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds
1/4 or pinch of astofedia

Gluten Free:

Preparation

Preparation15 min

Cook time1 hour

MIX yogurt and water microwave for 2 Min's or Luke warm then mix with all the flours, rice corn and besan. Leave it overnight in a close space to ferment.
ADD all the rest of ingredients. Mix it well and leave for a hour. POUR in a baking dish (no glass)9 by 12 inches.
To TOP it off in small frying pan pour 2 tablespoons of oil on a medium heat. Add mustrad seeds and sesame seeds to the oil. Seeds will start popping add astofedia quickly and top it off to batter.
BAKE IN A PRE HEATED OVEN TO 350 DEGREE FOR 30 minutes. BROIL for five to seven minutes to make it crispy and brown. COOL it for 15 minutes. CUT into equal squares.
SERVE with chutneys and sweet and sour mango pickle called ''CHUNDO''.
Gluten Free:
In a coffee mill ground rice and all the three dals. Follow all the steps listed above in recipe no-1. Handvo recipe no2 is gluten free and stays good for 4-5 days.