Yield: 10 cupcake pieces or one 10 inch cake.
Prep Time: 20 minutes
Fermentation Time: Overnight or 6-8 hours.
Cook Time: 40 minutes
Ingredients

• 1/2 cup Idli rice ( parboiled rice. You can use other rice like Basmati )
• 1/4 cup Chana dal ( split chickpeas )
• 1/4 cup Toor dal ( split pigeonpeas )
• 2 tbsp Urad dal  ( split black gram )
• 1/2 cup Yoghurt 
• 1/2 cup Water
• 1 tbsp oil
• 1 and 1/2 tsp of Eno ( fruit salt )
• Grated Vegetables I used
• 1/2 cup Carrots
• 1/2 cup spinach
• 1 cup Lauki ( bottle gourd, grate and squeeze out excess water ) 
• 2-3 chopped green chillies ( optional )
• You can add or omit vegetables per preference
• Spices
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp red chilli powder
• 1/2 tsp turmeric powder
• Salt to taste 
• For Tempering
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds

Procedure

1.  Grind the lentils / Daal and rice together to a coarse powder. ( Dont wash the lentils or rice ).





2. Add 1/2 cup yogurt  and 1/2 cup water along with 1 tbsp of oil to the lentil and rice powder.




3. Mix and let it rest at warm place for 6-8 hours (The batter is going to be slightly thick at this moment but do not be tempted to add water) 



4.  After 6-8 hours add all the spices and grated vegetables to the batter.  ( Squeeze out the excess water from the bottle gourd / Lauki ).




5. Mix everything and keep aside for 5 min. ( The grated veggies will release water... The final batter should not be very runny, it is a slightly thick batter )




6. While the batter is resting for 5 minutes, make the tempering (add sesame seeds and mustard seeds to 2 tbsp hot oil )
Also grease the pot or pan you will use to bake the handvo. 




7. After 5-10 minutes, add Eno ( fruit salt ) to the prepared batter. Sprinkle some water on the Eno to activate and mix everything together.




8. Immediately, using a spoon or ladle pour the batter in muffin pan or any other greased pan.( Make sure to grease the pan nicely or you can line the tray with silicon cupcake moulds)





9. Pour the prepared tadka / tempering on top.




10. Bake at 350 for 35-40 min ( If baking in a regular round pan it will take longer to cook)


11. Check with a toothpick to see if it is done. If it comes out clean, they are ready. ( Bake a little longer if you like it crispier. )


12. Let it rest and unmould. If using a round cake pan, let it cool before cutting. 


13. Enjoy with your favorite chutney or sauce. I find it perfectly complements my tomato soup.