Handvo with Mint Coriander Chutney

Instructions

1. 1

   Soak and grind the batter: Wash the rice, chana dal, toor dal, and urad dal thoroughly. Soak them together in enough water for at least 4-6 hours. Drain the water completely. Transfer the soaked mixture to a grinder. Add the sour curd and grind to a coarse, thick batter. Add a few tablespoons of water only if necessary for grinding.

2. 2

   Ferment the batter: Transfer the ground batter to a large bowl, ensuring there is enough space for it to rise. Cover the bowl and keep it in a warm place to ferment for 8-10 hours, or overnight. The batter will rise and become slightly bubbly.

3. 3

   Add vegetables and seasonings: Once fermented, add the grated lauki, ginger-chili paste, turmeric powder, red chili powder, hing, sugar, salt, and 2 tablespoons of oil to the batter. Add the suji and mix everything well to combine. The batter should be thick, like a cake batter.

4. 4

   Prepare for baking: Preheat your oven to 180°C (350°F). Grease an 8x8 inch baking pan with a little oil. Just before you are ready to bake, add the eno fruit salt or baking soda to the batter. Pour a teaspoon of water over it to activate, and mix gently until the batter is light and frothy. Do not overmix.

5. 5

   Make the tempering: Heat the remaining 3 tablespoons of oil in a small pan over medium heat. Add the mustard seeds and let them splutter, which should take about 30 seconds. Add the cumin seeds, sesame seeds, and curry leaves. Sauté for another 30 seconds until fragrant.

6. 6

   Assemble and bake: Pour half of the prepared tempering into the greased baking pan and swirl it around to coat the bottom and sides. Pour the handvo batter evenly into the pan. Pour the remaining half of the tempering over the top of the batter. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown and crisp.

7. 7

   Cool and serve: Once baked, remove the pan from the oven and let the handvo cool for 10-15 minutes. Cut into square pieces and serve warm with green chutney or ketchup.