Name: Shakarkandi ane Mocha nu Ragi Dum Handvo
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150g Urad Dal (split black gram), soaked for 4 hours and ground to a thick paste; 50g Ragi (finger millet) flour; 30g Besan (gram flour); 250g Thick Greek yogurt (plain, unsweetened); 100g Sweet potato (shakarkandi), peeled and coarsely grated; 50g Banana flower (mocha), cleaned, finely chopped, and blanched; 30g Peanuts, toasted and coarsely crushed; 1 tbsp White sesame seeds (til); 1 tsp Ajwain (carom seeds); 1 tbsp Groundnut oil; 1 tsp Mustard seeds; 1 tsp Jaggery powder; 2 Kokum petals, soaked in 2 tbsp warm water (use the extract); 1 tbsp Ginger-green chilli paste; 12 Fresh curry leaves; 1/2 tsp Turmeric powder; 1/2 tsp Fruit salt (Enos); Salt to taste

The Preparation

Step 1

Step 1 — In a large mixing bowl, combine the ground urad dal paste, ragi flour, besan, and Greek yogurt. Whisk vigorously for 2 minutes to incorporate air, then let the batter rest for 15 minutes.

Step 2

Step 2 — Add the grated sweet potato, chopped banana flower, crushed peanuts, ginger-chilli paste, jaggery, kokum extract, salt, and turmeric to the batter. Mix well until you have a thick, dropping consistency.

Step 3

Step 3 — Heat the groundnut oil in a heavy-bottomed clay pot or a deep cast-iron pan. Add mustard seeds; once they splutter, add the ajwain, sesame seeds, and curry leaves. Let them sizzle for 15 seconds until fragrant.

Step 4

Step 4 — Quickly stir the fruit salt into the batter (it will foam up). Pour the batter into the hot pot over the tempering. Do not stir the batter into the oil; let it settle on top.

Step 5

Step 5 — Cover the pot with a tight-fitting lid. Seal the rim with a strip of wheat dough or a double layer of aluminum foil to ensure no steam escapes. This is the 'dum' process.

Step 6

Step 6 — Place the sealed pot on a flat tawa (griddle) over the lowest possible flame. Slow-cook for 20-25 minutes. You will smell a nutty, toasted aroma when the bottom crust is perfectly crisp.

Step 7

Step 7 — Turn off the heat and let the pot sit for 5 minutes before opening. Carefully break the seal and slice the Handvo into wedges. Serve warm with a side of green garlic chutney.