Grind moong sprouts in a mixer grinder with some water, into a smooth paste

Take out the paste in a bowl, cover and keep it for 2 hours for fermentation

After 2 hours uncover it and add other ingredients like onipns, ginger green chillies, garlic, coriander and salt, mix them well

Heat a medium sized pan on low heat, the height of the pan should be about 1 1/2 inches, so that it cooks evenly and nicely

Now add half the oil to the pan, let it heat a little

Then add half of heeng, mustard seeds, jeera and white sesame seeds to the hot oil, let them splutter

Then add the whole of ready batter on top of the tadka, cover and cook on low heat, until becomes light brown from the bottom side

When it is done from the bottom side then flip it over to the other side with the help of a plate, just put the plate over the pan and turn the pan upside down

The one side cooked handvo will come on the plate

Now once again heat the remaining oil in the same pan and add the remaining heeng, mustard, jeera and white sesame seeds

Let them splutter, then slowly slide the half cooked handvo to it, the cooked side should be on top

Again cover and cook on low heat, until becomes light brown from the other side too

When it is cooked properly from the other side too, then take it out in a plate

Garnish with chopped coriander, cut into desired shape and sizes, serve hot or cold with any chutney of your choice