In a mixture jar, add dal and rice. Grind it into a coarse powder.

Handva flour is ready. Store it in airtight container for upto 6 months or more in refrigerator.

In a mixing bowl, add handva flour, salt, and methi dana. Add buttermilk gradually and make a thick batter.

Cover and rest batter for 6 hrs or overnight in a warm place.

The batter becomes fluffy and properly fermented.

Now in a mixture jar, add green chili, ginger, and green garlic. Grind it into a coarse paste.

Then in a batter, add grated lauki, capsicum, grated carrot, boiled green peas, boiled corn, chopped methi leaves, chopped palak leaves, coriander leaves, crushed peanuts, grinded paste, salt, sugar, hing, chaat masala, and black pepper powder. Mix well.

Handva batter is ready. divide it into two parts.

In one part, Add baking soda and hot oil in it. Mix well.

In a kadai, add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, dry red chili and a pinch of hing. Sauté it.

Pour handva batter in the centre of kadai. Cover and cook handvo for 12-15 minutes on low-medium flame.

Flip another side and again cook handvo for 5-7 minutes till it becomes crispy from both sides.

Same way make hadvo into the pan.

Cut into the desired shape. Serve with crispy handvo with green chutney.