Handvo

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1. 1Step 1: Sieve and clean the dais. Mix them together. In a mixer, dry grind to coarse flour. Keep aside.
2. 2Step 2: To the handvo flour, add the grated and squeezed bottle gourd, peas, corn, chillie paste, turmeric powder, curds and water. Cover.
3. 3Step 3: Allow the batter to ferment for 6 hours in a warm place.
4. 4Step 4: Add salt, eno and lemon juice to the batter. Stir rapidly. Add the tempering.
5. 5Step 5: On a low flame, in a small pan, heat oil. Add mustard seeds. As they crackle, add asafoetida, red chilies, cloves, cinnamons and bay leaves.
6. 6Step 6: Pour the tempering over the batter. Mix well.
7. 7Step 7: Spread and level the batter into the ready greased tray. Sprinkle sesame seeds over it.
8. 8Step 8: Pre-heat the oven at 450° F. Bake till the crust is hard and dark brown in colour.
9. 9Step 9: Serve hot with chunda or sweet pickle or green chutney or tomato ketchup.
10. 10Step 10: Pour the prepared batter in a non stick shallow saucepan, instead of a baking tray.
11. 11Step 11: Cover and cook on a low flame for 20-25 minutes.
12. 12Step 12: Flip handvo to the other side. Cook for another 20 minutes till the crust turns golden brown.
13. 13Step 13: The crust will be golden brown on both sides as cooked originally on a charcoal fire (sagdi).