First wash the Sago and little millets well and keep it aside for four to five hours.

Then drain the water and take in a mixer jar. Add Curd and prepare a smooth batter.

Now peel the raw potato and grate it. Potatoes can be grated without peeling. Drain the water by squeezing the potato a little with your hands.

Now add ginger paste, chili paste, pink salt, grated potato, sugar, lemon juice and mix well.

Now add oil and baking soda and whisk well.

Now take a nonstick pan and put a tbsp oil in it. When the oil is hot, add curry leaves and white sesame seeds and add two ladles of batter. Now cover and cook till the bottom layer becomes crispy and golden.

Now again put oil and sprinkle curry leaves and white sesame seeds and then flip the handva and apply little oil all over.

Prepare all the handvoes in the same way. Serve on a serving plate with farali chutney.

Note -**
📌I have added grated raw potato to this dish instead we can add grated sweet potato or dhudhi (Milki)
📌Today I have soaked sabudana and Moraiya but you can also make instant handvo sabudana (Sago) powder and Moraiya powder.