Gujarati Ondhvo (Handvo)

Updated: May 6, 2020

Cooking time: 60 Minutes: Serves 6


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:

2 cup Dudhi Shredded (Bottle Gourd)

1 cup Carrots Shredded

½ cup Coriander Leaves 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

1 tsp Red Chilli Powder

½ tsp Turmeric Powder

½ tsp Coriander-Cumin Powder (Dhana Jiru)

2 tbsp Sugar

1½ tsp Salt

2 tsp Eno Fruit Salts


  1. In a big pan, mix the flour, yoghurt, ¼ tsp turmeric powder, 1 tbsp sugar, ½ tsp salt and water. Leave the batter overnight at room temperature.

  2. Next day add 1 cup of oil, the shredded dudhi and carrots and chopped coriander leaves to the batter, mix well and keep aside.

  3. In a 12 inch Non-Stick Large Square Cake Tin, lightly butter the whole tin and sprinkle some sesame seeds alway round and keep aside.

  1. Start the fan oven on 180º, gas mark 5.

  2. While the oven is getting hot, heat ⅓ cup of oil and butter in a pan, add the dry chilli, fenugreek seeds, mustard seeds, cumin seeds, 2 tbsp sesame seeds.

  3. Allow it to crackle then add the asafetida, onions, spring onions, ginger paste, green chilli paste, red chilli powder, ¼ tsp turmeric powder, coriander-cumin powder, 1 tbsp sugar and 1 tsp salt.

  4. Cook for 5 minutes, stirring occasionally and pour in the batter.

  5. Mix the batter well, taste if you need to adjust as necessary keep it thick and not to a runny consistency.

  6. Now add the Eno fruit salts and mix well and pour it in the tin, add few drops of oil on the top and sprinkle the remaining sesame seeds on the top.

  7. Put it in the oven for an hour, check to see if it’s done in the middle by inserting a bread knife.

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