In a bowl, mix together all the ingredients from sooji to kasuri methi. Add required quantity of water to make it into a thick batter.
Heat oil in a pan and temper with mustard seeds. After it stops popping, add the asafoetida, curry leaves and sesame seeds. Saute for a few seconds and switch off the gas. Pour half of this mix to the batter and mix well. Just before steaming, add the eno fruit salt and combine well.
Pour the batter onto a greased steel container.
Steam in a pressure cooker (without the vent), in a steamer or in a deep pan for 10 minutes on high flame and 5 minutes on a low flame.
When cool, flip it over on a serving plate.
Cut into desired shapes and pour the remaining tempering on the handvo. Serve, garnished with coriander leaves and grated coconut.
