My friend from Orlando taught me how to make this delicious Ondhwo. I get so many compliments every time I make it! It's tasty, moist and has a lovely texture. Plus it's easy to make once you have all the ingredients ready. So let's get cooking!
Ondhwo (Handvo) Recipe Prep Time: 1:10 minutes (Approx)
Serves 3-4 People
INGREDIENTS:
90g Extra Course Semolina (1/2 Cup)
75g Chickpea Flour (1/2 Cup)
75g Plain Flour (1/2 Cup)
1/2 Grated Courgette (1/2 Cup)
1/2 Grated Carrot (1-2 Tbspn)
1/4 Cup Chopped Coriander
2 tsp Ground Ginger
1/4 tsp Crushed Garlic (optional)
3-5 Green Chilis, Ground
1/2 tsp Red Chili Flakes
1/8 tsp Turmeric
125g Yoghurt (1/2 Cup)
4 tsp Sugar
3 Tbspn Lemon Juice
1 1/4 tsp Salt
2 Tbspn Oil
1/2 Cup Water (Adjust to get right Consistency)
1 tsp ENO
1 1/2 tsp Baking Powder
Tempering
3 Tbspn Oil
1 tsp Mustard Seeds
1 tsp Sesame Seeds
1/4 tsp Hing (Asafoetida)
5-7 Curry Leaves
METHOD:
Preheat the oven to 190ºC.
Mix all the dry flours in a large bowl.
Add the spices, all the fresh ingredients, water, yoghurt, lemon juice and oil (everything except the baking powder and ENO). Mix it together well. Taste & adjust seasoning as needed.
Get the tempering ready by heating up a pan. Add the oil and let it heat up.
In the mean time, grease a baking tray or dish large enough to allow the batter to be 1-1/2 inches thick.
Once the oil is heated up, add the mustard seeds and let them pop.
Once they’ve popped, add the sesame seeds, hing and curry leaves.
Turn off the heat and leave it aside for a second.
Quickly add the ENO and baking powder to the batter and mix it in well.
Pour the batter into the greased tray and spoon the tempering over it.
Bake at 190º for 40-50 minutes until medium brown and a knife poked in the middle comes out clean.
Let the ondhwo cool slightly before cutting. Enjoy!
NOTE: I have used a rectangular Pyrex dish (8.5" x 6.5" or 22cm x 17cm) which is available on Amazon. As an Amazon Associate I earn from qualifying purchases.
