Soak rice and dal together for 3-4 hours.
Drain water, add curd and blend to a slightly coarse paste.
Transfer to a mixing bowl and add shredded cabbage, grated carrot, shredded spinach, minced coriander leaves and sliced fresh chillies.
Also add ginger paste, sugar, chilli flakes, crushed cumin seed, oil and salt.
Mix well making sure the batter is slightly thick like idli batter consistency.
Now add eno / fruit salt and mix gently. Note that you should add eno at the time of baking.
Take a round baking dish, brush with little oil and transfer the batter to the dish.
Heat oil and temper with mustard seeds, cumin seeds, sesame seeds, curry leaves and hing/asafoetida.
Spread the tempering over the batter.
Preheat oven at 180 degree C for 10 minutes.
Bake the handvo or savoury cake for about 30 minutes or until a toothpick/ satay stick comes out clean.
When the cake comes to room temperature remove the sides with a knife.
Invert the cake to a serving dish.
Cut in pieces and serve this healthy and delicious handvo with green/red chutneys or any kind of pickle.
