Handvo (lentil and vegetable savoury cake)

Instructions

1. The day before, soak the rice and lentils together in water for 6 hours, then blend them with the yoghurt and a little water into a thick batter. Cover and leave to rest for 8 to 12 hours in a warm place.
2. Grate the carrot and courgette. Add them to the batter with the ginger, chopped chillies, turmeric and salt.
3. Preheat the oven to 200 °C and grease a 20 cm round tin.
4. Just before baking, fold in the baking soda. In a small pan, heat the oil and the tadka (mustard, sesame, hing); pour it into the tin.
5. Spread the batter into the tin and bake for 35 minutes, until a knife inserted in the centre comes out dry.
6. Let it cool slightly, turn out, cut into wedges and serve with the coriander.