1cupVeggiesof choice (I used shredded cabbage and carrot, but traditionally bottle gourd or lauki is used)
5tbspsOil, divided use
In a mixing bowl, combine sooji, besan, ground cumin & coriander, ginger, green chilies, 3tbsp oil, shredded vegetables and salt. Mix well and add water slowly to make a thick pour-able batter. Set aside for 30 minutes.
When ready to make the handvo, stir in the baking soda into the batter and mix well.
Heat 2tbsp oil in a cast iron or other heavy base pan on medium heat. Add the mustard seeds, sesame seeds and curry leaves. Once the seeds start to splutter
Mix well and pour the prepared batter into the hot pan.
Cover and cook on low flame until the bottom is crispy and golden brown. Carefully flip over and cook till the other side is crispy and golden.