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You need to prepare For Handwa batter.
Provide rice.
You need chana dal.
Use toor dal.
Provide urad dal.
You need yoghurt.
Provide bottle gourd (dudhi, lauki)grated.
Provide cabbage grated.
You need carrot grated.
You need to prepare Ginger, garlick, chilli paste.
You need Sugar.
You need Red chilli powder.
Use Turmeric powder.
You need to prepare Oil.
Prepare eno.
You need to prepare Salt as required.
You need to prepare For tempering.
Use Oil.
Prepare Mustard.
Use Cumin.
Provide Seasame (till).
Provide Curry.
Prepare Asafoetida(Hing).
Use For coconut chutney.
Use coconut fresh grated.
You need to prepare Roasted chana.
Use Roasted peanuts.
Use Cumin.
Prepare green chillies.
Prepare Salt as required.
Provide garlic.
You need to prepare Small piece of ginger.
You need Tempering for chutney.
Provide Oil.
Provide Mustard seeds.
Prepare Urad dal.
You need to prepare asafoetida.
Provide curry leaves.
You need red chilli broken.

Short Tips:

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All dal soak for 5-6 hours then blend it with yoghurt. Leave it for another 7-8 hours for ferment..
Then add all grated Vegetables, ginger chilli garlic paste to the batter. Add all masala, add 1 eno and mix well..
Heat the oil add mustard, cumin,seasame,curry leaves,pinch of asafoetida and add in batter..
Now pour the batter in pan, keep thickness of 1 inches you can level the batter with the spoon. Sprinkel some seasame seeds on top all over the batter cover the pan with lid and cook hanvo on low flame..
When you see the sides golden, then with a spatula gently lift and turn over cook the second size too. If you use more oil on it the entire base will be crisp and golden..
Now for chutney. Blend coconut, roasted chana, peanuts, garlic, ginger, chilli, cumin, salt blend well adding just 3 to 4 tbsp water and make thick smooth chutney..
For tempering heat oil in a pan, add mustard,cumin, red chilli, urad dal, fry until the dal turns golden. Then add curry leaves and asafoetida. Pour it to the chutney..
Serve hot hanvo with chutney..

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