Ondhwa Or Handvoh Spicy Lentil Cake Recipe

Name: Ondhwa Or Handvoh Spicy Lentil Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Flour; Semolina; Wheat Flour; Natural Yoghurt; Potatoes; 1/2 cup finely chopped onion; Carrot; Fresh Green Chile; Fresh Garlic Cloves; Ginger; Cooking Oil; 1/4 teaspoon mustard seeds; salt to taste; Turmeric; Cloves; Cinnamon Stick; Sesame Seeds; Bicarbonate Of Soda

Discover the vibrant flavors of East Africa with this spicy Ondhwa (or Handvoh) lentil cake! This traditional Gujarati recipe, once a staple in East African households, is a delicious and satisfying meal or snack. Made with a unique blend of lentil and rice flour (easily found as 'Ondhwa mix' in Indian stores, or homemade with urad dal, chana dal, tuvar dal, and rice flour), this savory cake is bursting with spices and vegetables. Serve it hot or cold, with chutney and tea, or enjoy it on its own – it's perfect for picnics and any time you crave a flavorful, hearty, and convenient meal. This recipe simplifies the traditional preparation, offering a quicker route to this beloved dish.

Prep Time 20 mins

Cook Time 60 mins

Calories 963.5 kcal

Protein 40g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ondhwa Or Handvoh Spicy Lentil Cake

Flour
Semolina
Wheat Flour
Natural Yoghurt
Potatoes
1/2 cup finely chopped onion
Carrot
Fresh Green Chile
Fresh Garlic Cloves
Ginger
Cooking Oil
1/4 teaspoon mustard seeds
salt to taste
Turmeric
Cloves
Cinnamon Stick
Sesame Seeds
Bicarbonate Of Soda

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How to Make Ondhwa Or Handvoh Spicy Lentil Cake

Combine 1 cup Ondhwa flour (or homemade mix: 1/4 cup urad dal, 1/4 cup chana dal, 1/4 cup tuvar dal, 1/2 cup rice flour), 1/2 cup plain yogurt, 1/2 cup water, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder (adjust to taste), 1/4 teaspoon asafoetida (hing), 1/2 teaspoon cumin seeds, 1/4 teaspoon mustard seeds, a pinch of baking soda, and salt to taste in a large bowl. Mix well and let it rest for 15 minutes.
Finely chop 1/2 cup onion, 1/2 cup green chilies (adjust to taste), and 1/2 cup cilantro. Add these chopped vegetables, along with 1/4 cup grated carrots and 1/4 cup finely chopped coriander leaves to the batter. Mix thoroughly.
Heat 2 tablespoons of oil in a non-stick pan or baking dish (approximately 8-inch diameter).
Pour the batter into the heated pan and spread evenly.
Cook over medium heat for 20-25 minutes, or until the cake is golden brown and cooked through. You can cover the pan for the first 15 minutes to ensure even cooking.
Once cooked, let the cake cool slightly before slicing and serving. Serve hot or cold with your favorite chutney and a cup of tea.