Chickpea Pumpkin Cake (Handvow in India)

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by Love | See Love's recipes | Report Abuse

Source: From my very special cooking experiments notebook

 

This recipe comes from Gujrat state of India. Traditionally people baked this recipe overnight in the barbeque pit and ate for breakfast with milk.

 

Servings:         4

Prep time:       9 hrs. ( 30 min to mix ingredients+ 6-8 hrs to ferment overnight )

Cook time:      1 hr

 

Ingredients:

2 cups chickpea flour
1/2 cup rice flour
2 tsps semolina
2 cups yogurt
1/2 cup water
1 cup grated pumpkin (you can use white pumpkin /yellow pumpkin/opo squash)
4 cloves garlic(grated/minced)
1/4 tsp asfoetida(optional)
1/2 tsp black pepper
1 tsp salt
1/2 tsp sugar
1/2 tsp turmeric
1 tsp baking soda
1/4 cup sesame seeds (white/brown)

 

Directions:

- Blend chickpea flour, rice flour, semolina, yogurt,water,asfoetida,salt,sugar using a hand blender in a large mixing bowl and leave it
to ferment for 6-8 hrs.

- Check your batter and add more water if needed.
The consistency of the batter should be like any cake batter.

- Grate garlic, pumpkin of your choice, and add
to the fermented flour mixture in bowl along with black pepper, turmeric, and baking soda.

- Grease the baking pan with cooking spray/butter. Pour the mixture in the pan and sprinkle the sesame seeds on top.

- Pre-heat oven to 425F and bake for 1 hr.

- Let it cool and cut in the square pieces.

- Serve with any salad /soup/ more traditonal way with milk!