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

Product Information

These hearty, healthy red lentil patties contain simple pantry ingredients and are naturally gluten-free, vegan (dairy-free, egg-free), and ready in about 35 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.

The newly opened ADDA 1522, a retro-themed pub in Banglore's Halasuru neighbourhood, offers classic idli as well as a few creative iterations. Chef Vedant Pawar grew up in Karwar (a coastal Karnataka town on India's west coast) but rarely ate idli as a child, though has come to appreciate it now. To activate the batter (do this step immediately before the pouring the handvo into the tin and then bake immediately): In addition to regular steamed idli, he also serves crispy, fried triangle-shaped idli that are perfect as bar nibbles, as well as idli stuffed with spicy minced meat.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. First, rinse the red lentils in a sieve under running water to remove any debris. Then transfer the lentils to a large pot/pan along with vegetable broth (or salted water). When I moved to Mumbai for college, I tasted idli with tomato chutney made by a friend and I was hooked."

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? Bring the broth to a boil and allow the lentils to simmer for about 15 minutes until they are tender and partially falling apart. Mushrooms: Crimini, or Baby Bella, mushrooms are widely available and perfect to use in this recipe for a great earthy flavor.Oven bake or fry. It’s best to pan fry these lentil cakes as they get nice and crispy, but you can oven bake them at 350F for around 30 minutes if you prefer. Pour the batter into a large pan or bowl. Add the semolina, yoghurt and fenugreek seeds. Beat well using clean hands - the heat from them will help speed up fermentation. Cover with a tight-fitting lid and leave in a warm place to ferment. This could take anywhere from 12 hours, to 24 hours depending on how warm it is. If it's a really warm day, it may take less than 12 hours. You'll know the mixture has fermented by the smell. Once it starts smelling a little sour, develops a layer of water on top, and bubbles appear at the sides, it's ready.