Recipe

Andhra-style Ohrarieska

Spicy and Savory Ohrarieska: A Taste of Andhra

4.5 out of 5

Indulge in the flavors of Andhra cuisine with this delicious twist on the traditional Finnish dish, Ohrarieska. This Andhra-style Ohrarieska recipe combines the heartiness of Finnish barley pancakes with the bold and spicy flavors of Andhra cuisine.

Bread› Flatbread› Ohrarieska

European cuisine› Northern European cuisine› Nordic cuisines› Finnish cuisine

Asian cuisine› Indian cuisine› South Indian cuisine› Telugu cuisine› Andhra cuisine

Preparation time

15 minutes

Cooking time

20 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if oil is used for cooking instead of ghee), Gluten-free (if using gluten-free barley flour), High-fiber, Low-fat

Allergens

Lentils, Barley (gluten)

Not suitable for

Dairy-free (original Finnish version contains milk and eggs), Nut-free (depending on the cooking oil used)

Ingredients

In the original Finnish Ohrarieska, the pancakes are typically made with a batter of barley flour, milk, and eggs. However, in this Andhra-style adaptation, we replace the milk and eggs with lentils to make it suitable for a vegetarian diet. Additionally, we incorporate Andhra spices like red chili powder, cumin, and mustard seeds to infuse the pancakes with the bold flavors of Andhra cuisine. We alse have the original recipe for Ohrarieska, so you can check it out.

1 cup (200g) barley flour 1 cup (200g) barley flour
1/2 cup (100g) split yellow lentils (moong dal), soaked for 2 hours 1/2 cup (100g) split yellow lentils (moong dal), soaked for 2 hours
1 small onion, finely chopped 1 small onion, finely chopped
2 green chilies, finely chopped 2 green chilies, finely chopped
1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
Salt to taste Salt to taste
Oil for cooking Oil for cooking

Nutrition

Calories (kcal / KJ): 180 kcal / 753 KJ
Fat (total, saturated): 2g, 0.3g
Carbohydrates (total, sugars): 34g, 2g
Protein: 8g
Fiber: 6g
Salt: 0.5g

Preparation

1.
Drain the soaked lentils and grind them to a smooth paste.
2.
In a mixing bowl, combine the lentil paste, barley flour, chopped onion, green chilies, red chili powder, cumin seeds, mustard seeds, turmeric powder, and salt. Mix well to form a thick batter.
3.
Heat a non-stick pan or griddle over medium heat and lightly grease it with oil.
4.
Take a ladleful of the batter and spread it evenly on the pan to form a pancake.
5.
Cook the pancake on medium heat until the bottom turns golden brown. Flip it over and cook the other side until golden brown as well.
6.
Repeat the process with the remaining batter, adding more oil to the pan as needed.
7.
Serve the Andhra-style Ohrarieska hot with your favorite chutney or pickle.

Treat your ingredients with care...

Lentils — Soaking the lentils for a couple of hours helps in easier grinding and results in a smoother batter.

Tips & Tricks

For a spicier version, increase the amount of red chili powder or add finely chopped green chilies.
You can add finely chopped vegetables like carrots or bell peppers to the batter for added texture and flavor.
Serve the Ohrarieska with a dollop of yogurt or raita to balance the spiciness.
Experiment with different chutneys or pickles to find your favorite accompaniment.
Leftover Ohrarieska can be refrigerated and reheated in a toaster or oven for a quick snack.

Serving advice

Serve the Andhra-style Ohrarieska hot as a breakfast or brunch dish. Pair it with coconut chutney, tomato chutney, or spicy mango pickle for a burst of flavors.

Presentation advice

Stack the Ohrarieska on a plate, garnish with fresh coriander leaves, and serve with a side of chutney or pickle. The golden brown color of the pancakes and the vibrant chutney will make for an appetizing presentation.