Handvo

Instructions

1. Prepare the batter
   Drain the soaked rice and dals. Grind them together in a blender with minimal water to form a thick, coarse batter. Transfer to a large mixing bowl and let it ferment for 6-8 hours in a warm place.
2. Mix in vegetables and spices
   Add the grated bottle gourd, carrots, chopped fenugreek leaves, green chilies, ginger, yogurt, oil, turmeric powder, and salt to the fermented batter. Mix thoroughly until all ingredients are well combined.
3. Prepare the pan
   Grease a deep baking dish or traditional handvo pan generously with oil. Heat the pan on medium flame for 2-3 minutes.
4. Add leavening agent
   Just before cooking, add the eno fruit salt or baking soda to the batter and mix gently. The batter will become fluffy and increase in volume.
5. Pour and cook
   Pour the batter into the preheated greased pan. Cover with a lid and cook on medium-low heat for about 15-20 minutes until partially cooked.
6. Prepare tempering
   In a small pan, heat oil for tempering. Add mustard seeds and let them crackle. Add cumin seeds, sesame seeds, curry leaves, and asafoetida. Sauté for a few seconds until fragrant.
7. Add tempering and finish cooking
   Pour the tempering over the partially cooked handvo. Cover again and cook for another 15-20 minutes on low heat until a knife inserted in the center comes out clean and the top turns golden brown.
8. Serve hot
   Allow the handvo to cool for 5 minutes, then cut into squares or wedges. Serve hot with green chutney or ketchup.