Demonstrated by: Aliya Karim

Ingredients:

3 cups soji (semolina)

½ cup channa aata (gram flour)

2 ½ cups plain yogurt

2 onions, chopped

1 green bell pepper, chopped

½ cup oil

½ tsp. haldi (tumeric)

1 ½ tsp. salt (or to taste)

1 tsp. minced garlic

1 tsp. minced ginger

2 Tbsp chopped cilantro

1 tsp. chopped green chilies or green chutney (or to taste)

1 ½ tsp. yeast, dissolved in ¼ cup warm water

2 ½ cups warm water (or as needed)

3 Tbsp. sesame seeds (tul) – use more if you like

Method:

In a large bowl, mix together soji, gram flour, yogurt, haldi, salt, garlic, ginger, green chilies (or chutney) and yeast mixture. Using enough warm water, make a batter, the consistency of which should be slightly thinner than that for Bhajiya batter. Cover and set aside in a warm place to ferment for about 2 to 3 hours or until the batter has risen a little and bubbles form on the top. Add the chopped onions, bell pepper, cilantro and ½ cup oil. Mix all the ingredients well. Now make “wagaar” (see below).

For Wagaar:

Heat ½ cup oil in a pan and add 2 teaspoons mustard seeds (raay). When the seeds splutter, add 2 tablespoons sesame seeds (tul), and 2 tablespoons chopped curry leaves (limdo).

Add this “wagaar” ingredients to the fermented batter and mix well. Pour into an oiled 9” x 13” baking pan and sprinkle remaining 3 tablespoons sesame seeds (tul) all over the top. Bake at 350°F for about 1 hour or till done. You can test the doneness of Ondhvo by inserting a toothpick in it; if it comes out clean, it is done!

Cool and cut into desired slices. Enjoy with chutney of your choice or plain yogurt.