Baked Handvo

Soak the rice, fenugreek seeds and the lentils overnight. Grind to a slightly coarse paste.

Add rest of the ingredients and mix well.

Heat oil in a pan and temper with the dry red chilies, mustard seeds and cumin seeds. Saute for a few seconds. Add curry leaves,
asafoetida and sesame seeds. Saute for a few seconds more.

Pour this tempering to the prepare batter and mix well.

Transfer the batter to a greased loaf tin and bake for 30-35
minutes at 180 degrees C.

Garnish with grated coconut and coriander leaves. Slice as desired and serve with mint chutney.