Baked Ratalu ane Bateka no Handvo is a savory layered cake with purple yam and potatoes. The Gujju’s enjoy it while they fast.
Purple yam is a root that is available only in winters. The Gujju do not only use it in the popular Undhiyu, but use it in recipes like pattice, Vadas, Ratalu ni Poori. Ratalu, Purple yam is cooked prior to consuming and it retains it’s striking purple colour even when cooked. The skin is peeled or cut away and the roots are rinsed to remove any sliminess. The yam is a good source of carbohydrates, calcium, protein, and potassium.
The purple yam and potatoes, both are Fariyali, meaning fasting foods. These two roots are combined and spiced, layered, and then baked for a Handvo. After layering the cake is tempered with cumin seeds and sesame seeds. I have made a three-layer cake, but one can make it into two layers too. If not fasting we can add a layer of green peas too, one just has to be a little innovative and choose ingredients. The original Handvo, however, is made with a mix of lentils, rice, and veggies.
Baked Ratalu ane Bateka nu Handvo is really delicious, but you must make sure to balance the salt, sugar, and spice. Take a test check before you start layering the cake, the spices should not overpower. Once you finish layering, bake it and do not cut it while it’s very hot. The handvo tastes wonderful even if it is had the next day.
This is a handvo which was baked by my friend. It is a part of Vrat ki Thali which we made for a get-together and is my third thali under Theme Thali’s where I have chosen Fasting Foods as the theme of the week, the main theme, of course, is Thali and Platter Festival.
Recipe adapted from: Here
Baked Ratalu ane Bateka no Handvo
500 gms purple yam
500 gms potatoes
2+2 tbsp peanuts, coarsely ground
2+ 2 tbsp coconut, grated
1 + 1 tsp ginger chilly paste
1/8 + 1/8 tsp pepper
2+ 2 tsp lemon juice
Salt to taste
Peel the purple yam, peel, and mash. Boil the potatoes, peel, and mash.
Divide all ingredients into half.
In a mixing bowl, add the mashed yam, half of the crushed peanuts, coconut, ginger, chilly paste, sugar, peppers, lemon juice, and salt and mix well. Similarly, add all ingredients to the boiled potatoes and mix well.
Grease a baking dish.
We are going to make the handvo into three layers.
Divide the yam mix into two parts.
Spread one part in the baking dish.
Now spread the potato mix.
The third layer is again with purple yam.
Add cumin seeds, let crackle.
Add sesame seeds and pour over the handvo.
Bake for 20 -25 minutes at 180 deg C. Garnish with grated coconut, coriander, and pomegranate pearls.
Day 6 Parathe wali Gali ki Thali
Day 6 Kaddu ki Khatti Meethi Sabzi
Day 7 Sindhi Meal
Day 7 Sev ka Raita
Day 8 A Meal from Kerela
Day 8 Nadan Urulaizhangu Curry
Day 9 Chettinad Wedding Spread
Day 9 Potato Masala
Day 10 Bengali Vegetarian Thali
Day 10 Anarosher Chutney
Day 11 Gujarati Farsan Platter
Day 11 Dudhi na Muthiya
Day 12 Pakora Platter
Day 12 Stuffed Whole Onion Pakora
Day 13 Chatpati Chaat Platter
Day 13 Chatpati Chole ki Chaat
Day 14 Sindhi Breads
Day 14 Aatey jo Chilro
Day 15 Udupi Tiffin Recipes
Day 15 Rava Masala Idli
Day 16 Marashtrian Mix Platter
Day 16 Matar ki Karanji
Flatbread Special Thalis
Day 17 Maharashtrian Rustic Thali
Day 17 Jowar ki Roti
Day 18 Himachal Pradesh Thali
Day 18 Babru
Day 19 North Indian Thali
Day 19 Ajwain ka Paratha
Day 20 Rajasthan ki Thali
Day 20 Biscuit Bakhri
Day 21 Uttar Pradesh Thali
Day 21 Beetroot Poori
Day 22 Saurashtra Lunch Thali
Day 22 Gujarati Bakhri
Theme Special Thalis – Theme – Fasting Food