Mix,Rinse and soak all the pulses and rice overnight. They'll double up in size.

Now, grind it in smooth paste along with ginger and green chillies. With least amount of water.

Now, add, curd, mix and then add,salt, sugar and turmeric.Now, cover and keep for additional 2 hrs.

Now add 2tbsp lemon juice and the grated bottle gourd and carrot.

Meanwhile, prepare a tempering, in oil add in mustard, zeera, saunf, hing and sesame seeds.

Now, add in the curry leaves. Let splutter but be careful.. don't brn it transfer this tempering immediately in another utensil to stop it from burning.

Now, in a non-stick add, 2 tbsp of the oil tempering, to this add the batter, around 3-4 cup in one go cover and let it cook for 7-8 mins. At low flame. Edges will turn brown.

Now, take this out in a plate and add in 1 tbsp more of the tempering, flip the handvo this time and let it cook for 10 min at low flame, covered. Check with knife it will come out clean, if done.

Serve with hari chutney, I served it with my burnt capsicum chutney. Enjoy!