Gujarati, Vegetable Cake (Handvo)

2 cup rice
1/2 cup split pigeon pea
1/4 cup split green gram skinless
1/4 cup split Bengal gram
1/4 cup split black gram
1 cup yogurt ( sour)
oil 1/2 cup
salt to tests
2 tsp sugar
1 tsp turmeric powder
3-4 tbsp red chilli powder
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chili paste
1/2 cup carrot
1/2 cup bottle guard
4 to 5 curry leaves
2 bay leaves
4to5 cloves
1 tbsp mustard seeds
1/2 tbsp coriander seeds
2 tbsp seasame seeds
1 tsp asofoetida
3 to 4 red chillies
2 tbsp lemon juice
1 tbsp soda ( fruit salt)

soak rice with all pulses in 6 to 8 cup of water for 12 hours ( night)

Drain it grind the rice and all split soak pulses together with enough water to make batter medium thick consistency.

mix the yogurt in batter and cover the lid. and leave in dark and warm place 6 To 8 hours. for fermente

preheat oven 180C

Take mixing bowl put a batter add salt,sugar, ginger garlic, paste,green chilli paste, grated carrot, grated, bottle guard, red chilli powder, turmeric powder, and mix it well

Heat nonstick pan put oil add bay leaves, curry leaves, asofoetida,mustered seeds, coriander seeds and red chilli pieces now add fruit salt. tempering to the batter and add lemon juice and mix it well

grease cake tin pour the batter into cake tin, sprinkle seasame seeds on top and bake in the preheated oven for 1 hour. or till the golden colour

I make it