Gujarati Handvo

Take the leftover Idli batter and add besan and all chopped veggies and coriander leaves. Mix everything well. Add salt and water if needed.

Heat a pan with oil and splutter mustard, cumin, sesame, asafoetida and curry leaves. Pour 2 ladle of batter and let it cook from both sides until golden brown. It should be bigger and a little thicker than the Uthappam. Serve hot with Chutney or Sauce.