#EatYourGreens is calling hosted by Veg Hog. I have decided to bake another handvo which went down well with my work colleagues and none went to waste. I stick with the same basic recipe - brown basmati and chana dal. Reading on the net there are a myriad of rice and lentil batters made from grinding soaked rice and dal or using flour and a wide choice of veg used. Veg-wise I used a courgette, spinach, coriander leaf and some fenugreek along with red onion. I use the nutribullet this time which left a smooth batter and I left it to ferment overnight. Still unsure about this stage as I cannot see much evidence of fermentation. I may try the coconut yoghurt next time. And there will be a next time as I love this stuff and just want to try out my own combinations.
Meets the brief regarding green seasonal veg! The methi was a sorry bunch but it was all I could find. Yesterday, I went to the market place and my favourite Middle Eastern shop and stocked up on spices and lentils. Curry leaves were replenished. Tried to find kokum ( dried mangosteen) without success. One vendor got excited saying she had it in powdered form and went to find it bringing me back mango powder (amchoor) instead. I bought it anyway.
I served it with a basic coriander chutney, still experimenting with recipes, and a fine plum chutney that I improvised last weekend.