Ingredients:

• 2 cups – Rice
• 1 cup – Toovar Dal
• 1/4 cup – Urad Dal
• 1/4 cup – Split green gram
• 1/4 cup – Split Bengal gram
• 1/4 cup – Wheat (optional)
• 1 cup – Sour Curd
• 2.5 cups – White pumpkin, grated
• 4 tbsp – Oil
• Juice of 1/2 Lemon
• 1 tsp – Soda-bi-carb
• 2 tbsp – Sugar
• 1 tsp – Chilli powder
• 1/2 tsp – Turmeric powder
• 3 tbsp – Green chilli-ginger paste
• Salt to taste
• For Tempering:
• 2 tsp – Mustard Seeds
• 2 tsp – Sesame seeds
• 2 tsp – Carom seeds
• 1/2 tsp – Asafoetida
• 4 tbsp – Oil

Method:

1. Wash rice and all the lentils (dals).
2. Soak them for around 4-5 hours.
3. Now, drain the water and keep them aside.
4. Using the grinder, make a paste of the rice and lentils, pour sour curd into it. Mix well.
5. Keep the mixture overnight, to let it ferment.
6. Now, take a large bowl and add the oil in it.
7. After it gets hot, add green chilli-ginger paste and saute it for a few seconds.
8. Add wheat, grated pumpkin, soda bi-crab, chilli powder, sugar, lemon juice, salt and turmeric powder to the pan and mix well.
9. Take a greased thali and pour this batter into it.
10. Now, take a saucepan and heat 4 tbsp oil, to prepare tempering.
11. When the oil is hot, put mustard seeds in it and let them crackle.
12. Now, put asafoetida, sesame seeds, ajwain and fry them for a few seconds.
13. When the sesame seeds turn brown, pour the mixture over the prepared batter.
14. Bake the dish in a preheated oven for 30 to 35 minutes at a temperature of 200 degree C (400 degree F).When the crust turns brown, it means your handvo is ready to eat.