In a bowl, add rice, chana dal, toor dal, urad dal, and methi dana. Wash and soak it for 4-5 hrs.
Remove water and add soaked dal and rice into the mixture jar. Also, add ½ cup curd and some water. Do not add more water while grinding the batter.
Grind it into a thick paste. Do not grind it into a smooth paste.
Hadva batter is ready. Cover and ferment batter for 4-5 hrs or overnight in a warm place.
The batter becomes fluffy and properly fermented.
Then in a batter, add salt, green chili paste, ginger paste, garlic paste, grated lauki, crushed peanuts, turmeric powder, red chili powder, black pepper, and sugar. mix well.
Now add baking soda and some water. mix well.
Then in a pan, add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, a pinch of thing, and dry red chili. Mix well.
Switch off the gas and add tempering into the batter. mix well.
Now, in a kadai add some oil and grease it.
Then, on medium flame heat a tawa and place kadai on it.
Now in the center, place glass and pour handva batter from the sides. (refer to video)
Then add some tempering, sesame seeds, and red chili powder to it.
Cover and bake handva for 35-40 minutes on low-medium flame till it becomes fluffy and properly cooked from the inside.
Remove from pan and cool down cooked handva completely.
De-mould handva and Cut into the desired shape.
Serve with crispy handvo with green chutney.