Mix rice and all the dal together and wash it nicely and soak it for 5 to 6 hours.
After it is soaked, strain the water and grind it in a mixer jar with 2 to 3 tablespoons of water. Keep the better a little coarse. Add salt and curd to the batter and let it ferment for 5 to 6 hours. To make it sourer, more curd can be added.
Now add ginger, garlic, chilli paste, turmeric, oil and grated lauki to the better and mix well. Add eno and mix it for some time so that the batter will become light and fluffy. Do not leave this batter for a long time after adding eno.
In a non-stick pan, heat oil and add cinnamon, cloves and dry red chilli. Now add mustard seeds and let it crackle. Add carom seeds hing and sesame seeds to it. Add the prepared batter and level it. Now cover and cook it on high to medium heat for 5 to 7 minutes. When there is a brown crust on one side add a little bit of oil on the top side and turn it over.
Cook for another 5 to 7 minutes on medium to high heat without covering. When there is a crust on the other side handvo is ready to serve.
Serve it with groundnut oil, pickle spice, tomato sauce or chutney of your choice.
