Handvo

Ingredients:

• Rice: 1 cup
• Toor daal: 1/4 cup
• Chana daal: 2 tbsp
• Washed Urad daal: 2 tbsp
• Split Green Grams/ Moong Chilka: 2 tbsp
• Corn Flour/ Makki ka Atta: 2 tbsp (optional)
• Yogurt: 1/2 cup
• Oil: 2 tbsp
• Ginger paste: 2 tsp
• Garlic paste: 1 tsp
• Green chilli: 2-3 (chopped or ground)
• Bottlegourd/ Lauki/ Dudhi/ Ghiya: 1 cup (grated) (Drain all the water by using strainer)
• Fresh Methi leaves: 1/4 cup (chopped)
• Coriander leaves (chopped)
• Salt: to taste
• Sugar: 1.5 tsp
• Eno: 1 tsp
• Onion: 1 (chopped)
• Red chilli pwd: to taste
• Baking soda: 1/2 tsp
• Turmeric pwd: 1 tsp
• Coriander pwd: 1/2- 1 tsp
• Sesame seeds: 1-2 tsp (for spreading on batter before baking)
• For tempering:
• Oil: 3-4 tbsp
• Asafoetida/ Hing: a pinch
• Mustard seeds: 1 tsp
• Curry leaves: a few
• Sesame seeds: 1 tsp
• Red whole chilli: 1-2 (broken) 

Method:

• Wash and soak rice and daals for  4-5 hours.Grind to form a coarse paste.
• Add corn flour, yogurt, oil (2 tbsp) and enough lukewarm water (if needed) to form a semi-viscous batter. (See pic on right)
• Keep it overnight for fermentation. Don't ferment for more than 6-8 hours. 
• Next day, Preheat oven at 200 deg C.
• Add grated dudhi, coriander leaves, methi leaves, sugar, salt, garlic paste, ginger paste, onion, red chilli pwd, baking pwd, eno, green chilli, turmeric pwd and coriander pwd. Mix well.
• Tempering/ tadka:
•  Heat oil in pan. Add hing, mustard seeds, curry leaves, sesame seeds(1 tsp) and red whole chilli.
•  Let them splutter. Turn off the gas.
• In a baking dish, spread half of the tadka.
• Pour the batter in the baking dish.
• Spread sesame seeds on the batter.
• Spread the remaining half of the tadka.
• Bake in oven for 45- 50 mins at 200deg C until it is properly cooked. (Put a knife in the center and see if the batter doesn't stick to it ). Check after 30 mins, if its still uncooked keep for another 10-15 mins. 
• Again keep the batter for browning in oven for 10 mins at 160 deg C.

• Serve with green chutney or tamarind chutney.

PS:

• You can add any vegetable of your choice like carrot (shredded), zucchini (shredded). But drain all the water using strainer.
• You can  try using whole wheat flour (2 tbsp) instead of Corn Flour.
• For fermentation, keep the batter at warm place like boiler room.
• You can also make handvo in muffin tray (using muffin paper cases) as small muffins (if you want to take them for picnic/ trip)
• For better taste, the depth of the handvo batter in the baking tray should not be more than 3-4 cm. If you have excess batter, make in two separate trays.

Below pics shows Handvo without Fenugreek Leaves and without CornMeal Flour: