Savoury Indian Mini Tea Loaves - Handvo

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This is another Sunday favourite in the gujarati household with the new mini loaf mould no extra oil needed and no messy slicing issues. Just need to get some sweet masala chai on!

Sure you are going to look at the list of ingredients and think ‘OMG’ there are so many ingredients but if you already have the spices in your store cupboard, the key components are just the flours and almond yoghurt and it is essentially about combining it all together. What’s great about this is, it is gluten-free, and vegan friendly … enjoy!

Batter:

200 gm rice flour
200 gm chick pea flour
120 gm almond yoghurt
300 ml warm water
1 medium carrot
1 medium courgette
1 medium onion
1/2 cup oil
1.5 tsp ground cumin
3 tsp Himalayan rock salt
1 lemon (juice)
3 tsp raw brown sugar
1 tsp minced green chillies
2 tsp fresh ginger (grated or paste)
50 gm chopped coriander
3/4 tsp citric acid
3/4 tsp soda bicarbonate (baking soda)

For tempering:

1/4 cup oil
8 whole cloves
3-4 cassia bark sticks
1/8 tsp asafoetida
1 tsp cumin seeds
1/2 tsp mustard seeds
6 bay leaves
2 tbsp sesame seeds
1/4 tsp turmeric

Method:

  • Mix the rice flour, chick pea flour, yoghurt and water together into a think batter consistency. Allow to stand in a slightly warm area of the kitchen for 3-4 hours to soak and ferment.

  • Grate or blitz in a food processor the onion, carrot and courgette and mix in to the batter along with all the other ingredients.

  • In a small pan heat the oil and cloves and cassia bark allow aroma to release. then add the mustard and cumin then asafoetida, turmeric, sesame seeds and bay leaves. Turn heat off. 

  • Mix the tempered spices to the batter and mix well

  • Using a jug or ladle, pour the batter into the moulds and sprinkle some sesame seeds on each loaf.

  • Bake for 45-50 minutes at gas mark 6 or 180C

  • Serve with any chutney of your choice, my favourite is green pepper coriander and chili and a hot cup of masala chai.