In a kadai, add 3 cups of small grain rice, 1 cup chana dal, 1 cup tuvar dal, ½ cup urad dal, ½ cup moong dal, 1 tbsp methi dana, and 1 cup poha. Mix well and roast the mixture for 5–7 minutes.

Switch off the gas and add 2 cups of rava or semolina into the mixture. Mix well and roast it lightly.

Let the mixture cool completely, then grind it into a coarse powder. Sieve the ground powder to get an even texture of flour.

Dhokla-Handva flour is ready. Store it in an airtight container. It stays good for 3 months at room temperature and 6 months in the refrigerator.

In a mixing bowl, add 2 cups of Dhokla-Handva flour, ½ cup curd, and 1½ cups of hot water (or as required). Mix well to make a thick batter.

Whisk the batter for 2 minutes until it becomes light and fluffy. Then spread 1 tsp curd on top of the batter.

Cover and rest the batter for 4–5 hours in a warm place.

The batter is now properly fermented.

In a mixing bowl, take 1½ cups of fermented batter. Add ¼ tsp turmeric powder, salt to taste, 1 tbsp green chilli-ginger paste, and 1 tsp sugar. Mix well.

In a small pan, heat 2 tbsp water and add 1 tbsp oil. Mix well. Add ¼ tsp baking soda and mix until it activates properly. Add this mixture into the batter and mix well. The batter is ready.

Grease a plate with oil, pour the batter into it, and spread evenly in a thin layer. Sprinkle a little red chilli powder on top.

In a steamer, add 3–4 cups of water and bring it to a boil. Place the plate in the steamer, cover with a lid, and steam on medium-high flame for 12–15 minutes.

Once done, remove the plate from the steamer and let it cool for 5–10 minutes.

Spread some oil on top, cut the dhokla into pieces, and serve with chutney.

In a mixing bowl, add 2 cups of fermented batter. Add 1 cup grated lauki, ½ cup chopped coriander leaves, 1 tbsp green chilli-ginger paste, 1 tbsp crushed peanuts, ½ tsp turmeric powder, salt to taste, 1 tsp red chilli powder, and 1 tsp sugar. Mix well.

In a tadka pan, heat 1 tbsp oil. Add ½ tsp mustard seeds, ½ tsp cumin seeds, 1 tsp sesame seeds, some curry leaves, a pinch of hing, and 2 dry red chillies. Sauté well.

Add ½ tsp baking soda into the batter, then pour the hot tadka over it. Mix well. The batter is ready.

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

Add 2 ladles of handvo batter and spread it slightly.

Cover and cook the handvo on medium-low flame for 10–12 minutes until it becomes crispy from both sides.

Serve handvo with green chutney or tomato ketchup.