In a mixing bowl, add 2 cups of small grain rice, 1 cup chana dal, ½ cup toor dal, ½ cup urad dal and 1 tsp methi dana. Mix well.

Now in a small mixture jar, add the dal-rice mixture into batches and grind it into coarse flour (rava-like texture).

Store handva flour in an air-tight container. It stays good for 6 months in the refrigerator.

Take 4 cups of handva flour and 1 cup curd in a mixing bowl. Add water gradually and make thick and pouring consistency of the batter. Spread 1 tsp curd on the prepared batter and allow it to ferment for 5-6 hrs or overnight at a warm place.

Handva batter is properly fermented. Then add grated lauki, coriander leaves, green chilli paste, ginger paste, garlic paste, crushed peanuts, turmeric powder, salt, red chilli powder, black pepper powder and sugar. Mix well.

Now in a tadka pan, add 3 tbsp oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, hing and dry red chilli. mix well.

Then in a batter add baking soda and add hot tempering on it. mix well.

Handva batter is ready.

In a kadai, add 2 tbsp oil and some sesame seeds.

Add 2 ladles of handva batter and spread it slightly.

Cover and cook handva on medium-low flame for 10-12 minutes till it becomes crispy from both sides.

Serve handva with green chutney or tomato ketchup.

Grease handva cooker with oil. pre-heat had a cooker on low-medium flame for 5-10 minutes (refer to video)

Add handva batter into handva cooker and spread it evenly.

Now spread some tempering on handva. Also, sprinkle some sesame seeds and red chilli powder on it.

Cover and bake handva on low-medium flame for 40 minutes or until the toothpick is clear.

Switch off the gas and cook down bake handva for 15-20 minutes.

Cut into pieces and serve handva with coriander chutney.