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Ondhvo - Baked Spicy Cake Recipe

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This recipe for Ondhvo - Baked Spicy Cake is from MUM'S ZESTY KITCHEN SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ondhvo Mixture
1 cup long grain rice
¼ cup chana dal
¼ cup urad dal
¼ cup toor dal
¼ tsp. turmeric
½ tsp. ginger paste
½ tsp. garlic paste
1 tsp. green chili paste
a pinch of hing (optional)
1 tsp. salt or to taste
½ cup yogurt
2 tbsp. oil
¼ cup of grated carrots
¼ cup of peas
¼ cup of shredded cabbage
¼ cup of grated bottle gourd (doodhi)
1 tbsp. chopped cilantro
1 tsp. lemon juice
1 tsp. Eno fruit salt

Thadka
1½ tsp. oil
1 tsp. of mustard seeds
1 tbsp.. sesame seeds
4-5 curry leaves
2 green chopped chilies
Directions:
Directions:
1. Wash and soak rice, urad dhal, chana dhal and toor dhal overnight for at least 6 hours.
2. Blend rice and the dhals in a food processor without using any water.
3. Add yogurt in the food processor and blend.
4. Remove the batter in a large bowl, add ginger paste, garlic paste, salt, chili paste, chopped cilantro, lemon juice, turmeric and oil.
5. Let the batter ferment for about 10 - 12 hours.
6. Add the vegetables and mix.
7. Preheat the oven to 350ºF.
8. Generously grease a cake pan.
9 Add Eno salt and mix to form a fluffy batter and pour the mixture into the cake pan.
10. Heat 2 tbsp. of oil in a frying pan and add mustard seeds. Once they start to pop add curry leaves and green chilies. Lastly add the sesame seeds and pour the thadka mixture over the batter in the cake pan.
11. Cover the cake pan with aluminium foil and place the pan in the oven for about 20 minutes.
12. Remove the aluminium foil and bake for another 15 minutes until the top is golden brown.
13. Test for doneness by inserting a knife or toothpick and it comes out clean it is done.
14. Cool for about 20 minutes and cut into pieces and serve with chutney.

 

 

 

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