Dadis Handvo savory lentil cakes

Ingredients

• 3 cups shredded squash/gourd/cabbage. We used 1 medium “dhoodhi / loki” or Indian gourd, but we’ve used squash and cabbage before. Your vegetable of choice should yield about 3 cups of shredded material.
• 3 cups handvo flour (a coarse flour made of ground mixed lentils and rice). You can find prepackaged handvo flour (NOT Instant Handvo Mix) at your local Indian grocery store by asking for handvo loht (flour) or handvo daro (coarsely ground flour.)
• 1 32-oz. container plain, preferably sour, yogurt
• 8 tablespoons sugar
• salt, to taste
• 2 tablespoons ginger chili paste. We blended 2 inches of ginger and 8 small chilies into a paste; you can vary the number of chilies depending on how spicy you like your food. 6 chilies to two inches of ginger yields a mildly spicy paste.
• .5-1 teaspoons turmeric
• 3 tablespoons chopped cilantro
• 1.5 tablespoons crushed garlic
• 4 teaspoons kashmiri red chili powder
• 2 handfuls plus 1 Tbsp. white sesame seeds
• juice from one lime
• 1 cup shredded (unsweetened) coconut (can buy frozen)
• 1 cup plus 1 tsp. peanut oil (or, safflower or vegetable oil)
• 1 teaspoon (heaped) black mustard seeds
• 1 handful curry leaves
• 1/2 teaspoon baking soda
• 1 teaspoon (level) baking powder
• 3/4 teaspoon asafetida

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