Ondhwa flour

[rajsuman]

I'd love to make Handvo at home, but can't find ondhwa flour anywhere in Dublin. Could someone tell me what this flour is and if I can make it at home? All I've gathered from Googling is that it's a mixture of rice and gram flours.

Thanks!

Suman

[gingerly]

a recipe i have shows the flour mixture to be made as follows-

2 cups rice

3/4 cup split black gram

1 1/2 tbsp bengal gram

1/2 cupsplit red gram

combined and ground fine.

[rajsuman]

Thanks a lot gingerly!

One question: Would you know if the urad is with or without skin?

Thanks again,

Suman

[gingerly]

no idea Suman!never made it-just found the recipe-i haven't seen the flour either .if it's any help,the split black gram referred to again for the tempering is in no way differentiated so if i had to guess i would say without.sure others will be more clued in!

[Episure]

It's without skin and it's not called Ondhwa flour. Somebody may have corrupted it from Handvo. To be specific ask a gujarati shopkeeper for 'Handvo no loth'.

Handvo is pronounced 'Haandvoh'.

Suman, let me know how it goes.

Edited July 11, 2004 by Episure (log)

[gingerly]

ondhwa seems to have passed into common usage since it turns up on dealers sites-some ingredient lists show corn as one of the ingredients.

[Rushina]

Gingerly, I checked with my grandma and here is what she gave me as a recipe ...

2 cups rice

1 cup toor (arhar) daal

1/4 cup each of urad, split green moong dal,chana dal

1 cup of sour yoghurt

2 1/2 cups grated white pumpkin

6-7 tbsp oil (though 3-4 works for me)

juice of 1 lemon

2 tbsp sugar

chilli powder to taste we use 1 1/2 tsp

1 tsp soda bi carb

1/2 tsp turmeric

1 1/2 tsp ginger paste

1 1/2 tsp chilli paste

salt to taste

Wash all the grains and soak them together for 4/5 hours. Drain and grind in the blender to a grainy paste ( i feel this give a nice texture) add the sour yoghurt and leave overnight. the next morning add the remaining ingrediantc and mix it all up well. Pour into the greased tin or baking dish, make a tempering with 1/2 tsp hing, 2 tbsp each of mustard, ajwain and sesame in about 4 tsp of oil and pour this on top of the handva mix. bake at 200 C for 30 - 35 mins watching closely the first time. When done the crust should be a golden brown.

Enjoy!!! .

As a child I remember eating this with homemade ghee and chundo.

I have also found that Handvo is a great way to use up leftover daals. You know the bits that get left in the packet and are not enough to make into a dish by themselves....

[rajsuman]

Thanks to Gingerly and Rushina for taking the trouble to type out the recipe. I used a combination of several recipes to come up with this:

I have never eaten handvo before, so I have nothing to compare its taste to, but it came out really well. And the mom in me liked the fact it's an all-in-one nutritionally balanced meal. I guess it's goinng to be a regular in our house.

One more question before I go: Is semolina ever added to it?

Suman

[gingerly]

that looks really good Suman!

[Rushina]

Hmm that does look good. i don't know if Semolina is added but you could give it a shot...

If you make it really spicy, it goes well with honey or and if you do not want to make it spicy, see if you can pick up chunda locally it goes really well with that.

Rushina

[rajsuman]

When I tasted it I figured that it would go well with some sweet condiment. Didn't have chundo , so used imli ki chatni instead. Tradional or not, the kids loved it.