In mixing vessel add handvo flour,mix whisked curd and make idli like batter(if needed add little water).Cover and keep to ferment for 6 hours.
At the time of making add salt, asafoetida, turmeric powder, green chillies- ginger paste,grated bottle gourd in fermented batter. Do tempering of 1 tbsp oil,urad dal, mustard and cummin seeds, sesame seeds..and pour in fermented batter.
Mix well. Heat 10" daimeter nonstick pan add heat 3 tbsp oil..as oil being heated add soda bi carb in prepared batter,mix gently for 30 secs.
Pour this batter in nonstick pan,cover and cook for 8 minutes till the base is golden brown in colour.
Uncover the half cooked handvo,place a same size plate on it..pick the pan,over turn it. Put half cooked handvo on plate..Glide the uncooked side back in nonstick pan.. from plate. Cover and cook for 5-7 mins until lower side till it turns crisp and golden brown in colour.
Cool slightly,Cut into 8 slices..Serve immediately hot Handvo with coconut-coriander chutney.
For baked Handvo..pour the prepared batter in greased baking tray,bake in preheated oven at 200C for 35-40 mins..or till upper crust turn golden brown in colour.
For Coconut coriander chutney..grind 1 cup of chopped coriander leaves,1/2 cup grated coconut,3 green chillies,a piece of ginger,1 tsp roasted gram(dalia),salt to taste. Add whisked fresh curd to make semi liquid chutney.
