Handvo

Wash and soak the rice and all three dals together in water for 6–8 hours. Drain and grind into a coarse batter using minimal water.

Mix the batter with yogurt, cover, and ferment overnight or for 8 hours in a warm place until slightly sour and bubbly.

Squeeze out excess water from the grated bottle gourd and carrot. Add to the fermented batter along with minced green chillies, grated ginger, garlic paste, turmeric, red chilli powder, and salt. Mix well.

Just before cooking, add baking soda and mix gently. The batter should be thick but pourable.

Heat 2 tablespoons of oil in a heavy-bottomed pan or cast iron skillet over medium heat. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, and dried red chillies. Fry for 30 seconds.

Pour the batter into the pan over the tempering. Spread evenly to about 2 cm thickness.

Drizzle 1 tablespoon of oil around the edges. Cover with a lid and cook on medium-low heat for 15–18 minutes until the bottom is golden and crisp.

Carefully flip the handvo using a large plate. Slide it back into the pan and cook the other side for 10–12 minutes until golden and cooked through.

Insert a toothpick in the center — it should come out clean when done.

Cool for 5 minutes before cutting into wedges. Serve with green chutney and tamarind chutney.