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This is a recipe for a traditional Gujarati cake, a true jam of Western Indian cuisine. The batter of this diabetes-friendly version of the cake contains chickpea flour and semolina and the cake is bursting with flavor, thanks to being filled with chili peppers, cilantro, onions, cabbage, and other flavorful ingredients.
Step 1 Combine chickpea flour, semolina, yogurt, peas, cabbage, scallions, onion, coriander leaves, chili peppers, garlic, turmeric, lemon juice, and sea salt, in a large mixing bowl and mix well. Step 2 Heat the olive oil in a frying pan and fry the mustard and sesame seeds along with curry leaves, until the seeds are golden. Set half of the fried leaves and seeds aside for topping of the cake. Step 3 Add the oil from frying seeds and leaves to the semolina-flour-vegetables batter. Also add the second half of the fried seeds and curry leaves. Mix everything well. Step 4 Add the ENO fruit salt and baking soda to the batter. Mix well. Step 5 Pour the batter into a cake pan. Make sure to spread the batter evenly in the cake pan using spatula. Step 6 Top the cake with the seeds and curry leaves that you set aside earlier. Step 7 Preheat oven to 350 F. Put the cake in the oven and bake for about an hour. When the cooking time comes close to an hour, check the handvo with a fork. If it comes out clean, the cake is cooked through. Step 8 Let the ready handvo cool for about half an hour, then remove from the pan, serve and enjoy!
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