Farali Handwa - Fasting Savory Cake
Main Ingredients
For Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Dry Ingredients
Add 1 cup of Sama Rice and 1/2 cup of Sabudana to a bowl. Grind them into a fine powder.
Mix the Batter
Transfer the ground powder to a mixing bowl. Add 3/4 cup of curd and mix well. Gradually add water until a pourable consistency is achieved.
Ferment the Batter
Cover the bowl and leave it in a warm place for to ferment. The batter should appear slightly risen and bubbly after fermentation.
Add Seasonings and Vegetables
After fermentation, add salt to taste, red chilli powder, black pepper powder, 1 cup grated bottle gourd, and 1/2 cup grated raw potato. Mix all ingredients thoroughly until well combined.
Incorporate Aromatics and Oil
Add finely chopped ginger and green chillies to the batter. Pour 2 tablespoons of oil into the batter and mix everything well.
Activate with Eno
Just before cooking, add 1 teaspoon of Eno fruit salt to the batter. Gently mix it in one direction until it becomes frothy and light. Do not overmix.
Prepare the Tempering
Heat 1 tablespoon of oil in a non-stick pan over medium-low heat. Add 1 teaspoon cumin seeds, a few curry leaves, and 1 teaspoon sesame seeds. Let them splutter and become fragrant.
Cook the Handwa (First Side)
Immediately pour the prepared Handwa batter over the in the pan. Spread it evenly to form a thick disc. Cover the pan and cook on a low flame for , or until the top appears cooked and a knife inserted into the center comes out clean.
Cook the Handwa (Second Side)
Carefully flip the Handwa onto a plate, then slide it back into the pan to cook the other side. Cook uncovered for another until golden brown and crispy.
Serve
Once cooked, transfer the Handwa to a serving plate. Drizzle with a little oil and sprinkle some sesame seeds on top for garnish (optional). Slice and serve hot with green chutney.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Plan Ahead
Complete this step earlier to save time later.
- View Step 3Ferment the Batter5 hours
Cover the bowl and leave it in a warm place for 5-6 hours to ferment. The batter should appear slightly risen and bubbly after fermentation.
- View Step 4Add Seasonings and Vegetables
After fermentation, add salt to taste, red chilli powder, black pepper powder, 1 cup grated bottle gourd, and 1/2 cup grated raw potato. Mix all ingredients thoroughly until well combined.
Variations
Simple ways to adapt this recipe.
- You can add other fastingCustomise
Friendly vegetables like grated carrots or finely chopped spinach to the batter.
Helpful Tips
Small details that can improve the final result.
Your Notes
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