Cooking time: 60 Minutes: Serves 6
Ingredients:
2 cups Ondhvo Flour (Available in most Indian Stores)
1¼ cup yoghurt
⅛ cup Water
½ tsp Turmeric Powder
1 tbsp Sugar
½ tsp Salt
For Ondhvo:
1 Dudhi Shredded (Bottle Gourd)
1 Carrot Shredded
½ cup Fresh Coriander Leaves Chopped
¼ cup Fresh Fenugreek Leaves Finely Chopped
2 Medium Onions Finely Chopped
5 Spring Onions Finely Chopped
2½ tbsp Ginger Paste
1 tbsp Green Chilli Paste
1⅓ cup Oil
3 tbsp Butter
1 Dry Red Chilli
¼ tsp Fenugreek Seeds
1 tsp Mustard Seeds
1 tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
4 tbsp Sesame Seeds
½ tsp Turmeric Powder
1 tsp Red Chilli Powder
½ tsp Coriander-Cumin Powder (Dhana Jiru)
2 tbsp Sugar
1½ tsp Salt
2 tsp Eno Fruit Salts
Method:
Mix the flour, yoghurt, ¼ tsp turmeric powder, 1 tbsp sugar, ½ tsp salt and water in a big pan. Leave the batter overnight at room temperature.
The next day, add 1 cup of oil, shredded dudhi, carrots, chopped coriander, and fenugreek leaves to the batter, mix well, and set aside.
Lightly butter a 12 inch Non-Stick Large Square Cake Tin, sprinkle sesame seeds all around, and set aside.
sprinkle some sesame seeds all around, and set aside.
Heat fan oven on 180, gas mark 5 to 200°C
While the oven is heating, heat ⅓ cups of oil and butter in a pan over medium flame. Add the dry chilli, fenugreek, mustard, cumin seeds, and 2 tbsp sesame seeds.
Allow it to crackle. Then add the asafetida, onions, spring onions, ginger, green chilli paste, red chilli powder, ¼ tsp turmeric powder, coriander-cumin powder, 1 tbsp sugar, and 1 tsp salt.
Cook for 5 minutes, stirring occasionally, and pour in the batter. Mix the batter well, taste it, and adjust as necessary, keeping it thick and not to a runny consistency.
Now add the Eno fruit salts and mix well. Pour the mixture into the tin, add a few drops of oil, and sprinkle the remaining sesame seeds on top.
Put it in the oven for an hour, rotating the tray halfway. It should come out brown on the top. Test with a knife or skewer inserted in the centre, which should come out clean.
Serve warm with lasan ni chutney or green chutney and chai!
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