Ondhwa or Handvoh Spicy Lentil Cake
Savor the vibrant flavors of Gujarati cuisine with Ondhwa, also known as Handvoh, a delectable spicy lentil cake that's both nutritious and delicious. This savory cake combines a coarsely ground blend of rice and a trio of protein-packed dals—chana dal, toor dal, and urad dal—fermented overnight for a signature tangy flavor. Enhanced with grated zucchini and carrots, aromatic spices like turmeric and coriander-cumin powder, and a touch of chili heat, this dish offers a delightful balance of textures and flavors. A tempering of mustard seeds, sesame seeds, and curry leaves adds a fragrant, crispy crust, whether you cook it on the stovetop or bake it in the oven. Perfect as a snack, light lunch, or appetizer, Ondhwa is traditionally served warm with green chutney or a side of tangy yogurt. Bursting with healthy ingredients and bold seasonings, it’s a must-try for lovers of hearty vegetarian dishes.
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Ingredients
- 1 cup Rice
- 0.5 cup Chana dal (split Bengal gram)
- 0.5 cup Toor dal (split pigeon peas)
- 2 tablespoons Urad dal (split black gram)
- 1 cup Yogurt (plain, unsweetened)
- 1 medium Zucchini (grated)
- 1 medium Carrot (grated)
- 2 pieces Green chilies (finely chopped)
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander-cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Baking soda
- 1 teaspoon Mustard seeds
- 1 tablespoon Sesame seeds
- 0.25 teaspoon Asafoetida (hing)
- 10 pieces Curry leaves
- 3 tablespoons Oil
- 0.75 cup Water
Directions
Step 1
Wash and soak the rice and all the dals (chana dal, toor dal, and urad dal) together in water for 4-6 hours, or overnight for best results.
Step 2
Drain the soaked mixture and grind it with 3/4 cup of water until you get a thick, coarse batter. Transfer the batter to a large mixing bowl.
Step 3
Add yogurt to the batter and mix well. Cover and allow it to ferment at room temperature for 8-10 hours (preferably overnight).
Step 4
Once the batter has fermented, stir in grated zucchini and grated carrot. Add green chilies, ginger, turmeric powder, red chili powder, coriander-cumin powder, and salt. Mix thoroughly.
Step 5
In a small bowl, dissolve the baking soda in 1 tablespoon of water. Add it to the batter and mix gently but thoroughly.
Step 6
Heat 2 tablespoons of oil in a large deep, flat-bottomed non-stick pan or a cake tin. Add the mustard seeds, sesame seeds, asafoetida, and curry leaves. Let the seeds splutter.
Step 7
Pour the spiced batter into the pan or tin over the tempered ingredients. Spread evenly.
Step 8
Cover the pan with a lid or foil and cook on low-medium heat for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Step 9
If using an oven, preheat it to 375°F (190°C). Bake the batter in a greased cake tin for 30 minutes, followed by broiling for 3-5 minutes to get a crispy golden crust on top.
Step 10
Remove from the pan or oven and let it cool slightly before slicing. Serve warm with green chutney or yogurt on the side.
Nutrition Facts
| Serving size | (1201.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1682.5 |
| Total Fat 65.3g | 0% |
| Saturated Fat 10.5g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 30.8mg | 0% |
| Sodium 3635.6mg | 0% |
| Total Carbohydrate 218.0g | 0% |
| Dietary Fiber 45.7g | 0% |
| Total Sugars 24.4g | |
| Protein 66.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 576.5mg | 0% |
| Iron 16.3mg | 0% |
| Potassium 4058.5mg | 0% |
Source of Calories