Kallo Protein Packed Lentil Cakes 100g (Pack of 6)

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Carefully spoon this tempering all over the baked handvo, making sure the entire surface is covered. Add everything, including all of the flavourful oil. Heat the oil in a small pan. Heat the oil in a small pan. Add mustard seeds and allow them to finish popping. Next, add the sesame seeds, curry leaves and asafoetida and stir to incorporate. Cook for 15-20 seconds and then switch the heat off.

Mushrooms: Crimini, or Baby Bella, mushrooms are widely available and perfect to use in this recipe for a great earthy flavor. Fill the idli steamer with about 4cm (1 ½ inches) of water and bring to a simmer. Grease the idli moulds, preferably with a neutral oil. Stir the fermented batter briskly and ladle it into the moulds till just below the brim. Repeat for each idli steamer plate, then slide the plates onto the stand and place the stand in the steamer. Close the lid and steam the idli for 12-15 minutes, depending on size. The idlis are done when a knife inserted into the centre comes out clean.

Disclaimer

These lentil cakes can be served as an appetizer, side, or main. Here are just a few of the ways I suggest enjoying these patties. BBC.com's World's Table "smashes the kitchen ceiling" by changing the way the world thinks about food, through the past, present and future. One morning in early February, The New York Times' wildly popular crossword puzzle had this clue: "Along with lentils, one of the two main ingredients in idli". For Indians and those familiar with Indian cuisine, it was a no-brainer. The answer, of course, was "rice".

Herbs & Spices: I used fresh parsley, ground cumin, onion powder, salt & pepper, and red pepper flakes. This is fairly versatile to what herbs you have available. Although each home will have their own method of preparation, aside from the name, there is no clear cut difference between Handvo and Ondhwo. What are the different ways to make Handvo? Immediately pour the batter into the prepared tin and bake for at 160°C/320°F for 90 minutes, or until a skewer inserted into the centre of the handvo comes out clean.

How To Make Lentil Patties

These are great when served the creamy lemony dill yogurt dip as a simple appetizer, and they are also great served in pita or even as burgers with toppings. Serve them as a main with your favorite sides like: I suggest spraying/brushing them with a little oil and cooking at 360 °F/180 °C for around 12 minutes in an Air Fryer, flipping after 8 minutes.

Idli rava is widely available in Indian/Asian stores. Alternatively, wash any short-grained rice and soak for 4 hours, then drain and dry completely. Coarse grind the dried rice to the consistency of semolina before using. Remove the stand from the steamer (or remove the cups from the pressure cooker) and wait for two minutes before scooping out the idlis with an idli spoon or a flat spoon. Serve with coconut chutney and sambar. Meanwhile, add the onion, pepper, and garlic to a large heated skillet with oil. Fry over medium heat for a few minutes until the onion becomes translucent (not browned).

Place the rice and both daals in a large bowl. Wash in plenty of cold water, changing the water 2-3 times. Drain well. Cover with 700ml cold water and soak for three hours. I haven’t tried to cook the patties from frozen, though it may work – with added cooking time (a few minutes). Can I Cook These In An Air Fryer or Oven? Yes, this should work. The patties can be shaped in advance and then covered with clingfilm in the refrigerator until you’re ready to cook them. Alternatively, you can also freeze the shaped uncooked fritters for up to one month. Feel the texture. You’re looking for pasty texture to start to form a ball in the food processor when combined. It should hold well together before cooking, so feel free to adjust as needed if it doesn’t stay compact.

Fry the onions, mushrooms and garlic. You might be tempted to skip that part since everything gets cooked later on with the lentils. But this first step adds so much more flavor by releasing the aromatics of the raw ingredients first before blending. Grind the soaked lentils and rice in a blender until completely smooth. Refer to the video to see exactly what kind of texture you need. You may need to add around 100ml water to the batter to help it grind properly. NOTE: DO NOT ADD MORE THAN 100ml water. Keep stopping the blender to scrape down the sides as necessary. Although I hold no objection to vegetarian recipes and lifestyles, I don’t gravitate toward either. I’ve always thought it was fun to mix things up a little though, if for no other reason but to keep life interesting. With that in mind, I put together a little creation that caught my eye. It’s primary ingredients are lentils and tomatoes, simple and delicious and healthy sounding, I thought.

Recipe Notes & Variations

For crispier outsides feel free to press some breadcrumbs like panko (gluten-free, if needed) to the outside of the lentil fritters before cooking. Some might say that Handvo is the more complex cousin of Dhokla. A cacophony of various textures and flavours from ground lentils, rice, spices, vegetables, seeds and nuts.