In a mixing bowl, add instant flour mix, coarse wheat flour and 2 tbsp oil. mix well.
Then add methi dana and sour curd. Add water gradually and make a thick batter for dangela.
Then spread 1 tsp curd on the batter. Cover and ferment batter to keep it in a warm place.
After 6 hrs, the batter is properly fermented.
Then add green chilli paste, ginger paste, garlic paste, grated lauki, crushed peanuts, turmeric powder, red chilli powder, black pepper powder, salt to taste, sugar, coriander leaves and oil. mix well.
the batter is ready. It should be slightly thick and pouring. Divide the batter into two equal parts.
Now add ¼ tsp baking soda and some lemon juice in the half batter. Mix well.
Then heat tawa, add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves and a pinch of hing. Sauté it.
Pour batter into the centre of the tawa. Cover and cook handvo for 5-7 minutes on low-medium flame.
Flip another side and again cook for 4-5 minutes till it becomes crispy from both sides.
Same way make all dangela.
Cut into the desired shape. Serve with crispy dangela with green chutney or tomato sauce.