• Rinse and soak 1 cup rice, ½ cup chana dal, ¼ cup toor dal, and 2 tbsp urad dal for 3-4 hours. Add ½ cup yogurt and ½  cup water while grinding to get a slightly coarse but smooth paste for a good quality handvo batter.
• Now add 1 cup peeled and grated bottle gourd, ½ cup grated cabbage, ¼ cup grated carrots, and 3 tbsp chopped coriander.
• Put ½ tsp ginger paste, 1 green chili finely chopped, ½ tsp sugar, ¼ tsp chili powder, ¼ tsp turmeric, 2 tsp oil, and ¾ tsp salt into the blended mixture. Mix it making sure that the batter has a quite thick consistency ( idli-like and pourable consistency)
• Add 1 tsp Eno and stir gently. Also, add a pinch of hing to the batter.
• Take a pan or tawa, grease it with some oil and pour the batter into it. Cover it with a lid and cook on medium to medium flame for 15-20 minutes. 
• To bake handvo in the oven, preheat the oven for 15 minutes at 180° C and then place the container in the oven for 15 minutes.

For Garnishing

• Take a pan, heat 1 tbsp oil at low flame, and add ¾ tsp mustard and ½ tsp cumin seeds. Then add curry leaves and ½ tsp sesame seeds. Mix gently for 30 seconds. Sprinkle the tempering all over the cooked handvo and let it cool.
• Once cool enough, cut the handvo into pieces and take it out of the pan before serving.