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1
Mix 3 cups handvo flour with the yogurt in a large steel bowl; leave out overnight to ferment.
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2
The next morning, sprinkle batter liberally with salt to taste and add the sugar and asafetida. Preheat oven to 350 degrees F.
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3
Sprinkle shredded squash (or cabbage, or gourd) with salt and let sit for 5-10 minutes. Squeeze out excess water from vegetable and mix into the batter.
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4
Add 2 tbsp. of the ginger-chili paste to batter and stir. Add 1/2 tsp. of turmeric. Batter should become a banana yellow color. Add the chopped cilantro and crushed garlic to batter, stir.
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5
Set 1/2 cup of peanut oil in a small pot over low heat. When oil is slightly warm, add the red chili powder. Swirl pot to mix the oil and chili, about 10 seconds, and then stir into batter.
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6
Liberally grease a 15 x 10 glass dish (or two smaller dishes) with oil, and sprinkle the bottom of the pan with a handful of white sesame seeds
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7
Mix the shredded coconut into batter, and then add 1/4 tsp. asafetida and juice from 1/2 a lime.
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8
Taste the batter. Adjust it for salt/sugar levels to taste.
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9
In a small pot, heat 1/2 cup oil. When hot, add 2 heaped tsp. mustard seeds, 1/2 tsp of asafetida, handful of curry leaves, and 1 tbsp of sesame. Wait until mustard seeds start to pop (so they release their flavors). Set aside.
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10
In another small pot, add 1 tsp. of oil, baking soda, baking powder, and juice from 1/2 lime. As soon as the mixture starts bubbling, stir it into the batter and quickly pour batter into greased pan. Spoon the heated oil-spice mixture on top and put in the preheated oven.
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11
Cook handvo on 350 degrees for 50 minutes. Handvo should rise and cracks should appear on surface. Handvo should be a toasty golden yellow in color. Serve with chutney.
