To make Handvo, first rinse the rice, mixed lentils, and toor dal 2-3 times with water. Place them in a bowl, cover with water, and soak for 4 hours. After soaking, drain the excess water and transfer everything to a blender. Add 1/2 cup (120 grams) yogurt and blend into a smooth, thick batter. Pour the batter into a large bowl.

Cover the bowl and let the batter ferment overnight or for 6-7 hours. You can also use fruit salt (such as Eno) to help it rise. After fermenting, add green chilies, red chili powder, turmeric, sugar, ginger paste, and salt to taste. Mix well. Add 2 teaspoons oil and mix again. The batter should have a consistency similar to idli batter.

Heat a pan over medium heat and add 3 teaspoons oil. Once hot, add cumin seeds, mustard seeds, sesame seeds, asafoetida, curry leaves, and all the grated vegetables. Sauté for 5-7 minutes to prepare the tempering, then gently mix this into the batter. In the same pan, heat a little more oil, add sesame seeds, green chilies, and cilantro, and let them sizzle for 2 minutes.

Pour about 1 1/2 cups of Handvo batter into the pan and spread it evenly. Cover the pan with a glass lid and cook until the top layer dries. Flip and cook the other side until fully cooked through. Repeat with the remaining batter. Serve hot with green chutney or your favorite tomato sauce.