Method

Soak rice and all three dals together in water for 6–8 hours. Drain. Grind to a coarse batter (not smooth) with yoghurt and green chilli-ginger paste. Ferment 8–12 hours at room temperature until slightly tangy and airy. Add grated lauki (squeeze out water first), sesame seeds, salt, turmeric, baking soda to the fermented batter. Mix.
About 10 min
Tip: Squeezing the moisture from the lauki is critical — excess water makes the handvo soggy and prevents it from cooking through.
Heat 2 tbsp oil in a heavy-bottomed lidded pan or cast iron on medium. Add mustard seeds — let them splutter. Add curry leaves. Pour batter in — it should be 3–4cm thick. Drizzle 1 tbsp oil around edges. Cover with lid. Cook on low-medium 20 minutes.
About 5 min
Tip: Low, patient cooking is essential — handvo cannot be rushed. If the heat is too high, the outside burns before the inside cooks through.
After 20 minutes, check if the top looks set (not wet). Flip the entire handvo carefully using a wide spatula and lid — cook the second side 10–12 minutes until golden and crusted. Slide onto a board. Rest 5 minutes before cutting into wedges. Serve warm with green chutney.
About 20 min
Tip: The flip is the trickiest moment — the handvo must be fully set on the first side or it will break. Test by inserting a toothpick — it should come out mostly clean before flipping.

Nutrition per serving (estimate)

Contains: dairy