Soak rice and dal together for 3-4 hours.

Drain water, add curd and blend to a slightly coarse paste.

Also add  ginger paste, sugar, chilli flakes, crushed cumin seed, oil and salt.

Now add eno / fruit salt and mix gently. Note that you should add eno at the time of baking.

Heat oil and temper with mustard seeds, cumin seeds, sesame seeds, curry leaves and hing/asafoetida.

Spread the tempering over the batter.

Bake the handvo or savoury cake for about 30 minutes or until a toothpick/ satay stick comes out clean.

When the cake comes to room temperature remove the sides with a knife.

Invert the cake to a serving dish.

Cut in pieces and serve this healthy and delicious handvo with green/red chutneys or any kind of pickle.