Handvo - masala loaf recipe no 1 and 2 gluten free

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

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:

• 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
• 1 teaspoon turmeric
• 1 teaspoon red chili
• 1 teaspoon coriander and cumin powder
• 1 tablespoon green chili and ginger paste each

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Preparation

• 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.