Prepare the batter

Drain the soaked moong dal and add it
to a blender along with the ginger
garlic, and green chillies.

• Blend into a coarse, thick paste without
using much water

Transfer the paste into a large mixing
bowl. Add the semolina, gram flour
curd.

Grated vegetables, coriander, salt,
sugar, and turmeric.

• Mix well and let the batter rest for 15 minutes.

Add the leavening agent

◦ Just before cooking, sprinkle the baking soda along with 2 teaspoons of water
over the batter.

• Mix gently in one direction until frothy.

Cook the handvo

• Heat 2 tablespoons of oil in a non-stick
pan (kadai or skillet) over medium heat.

• Add mustard seeds, sesame seeds
curry leaves, and asafoetida. Sauté for a
few seconds until they crackle

Pour the batter over the tempering and
spread it out into an even, thick layer

• Cover with a lid and cook on a low flame
for 10-12 minutes until the bottom is
crisp and golden brown.