Directions

• Soak the chana dal and toor dal in water for 4-5 hours
• Grind into a fine tick paste with little water and keep aside
• Heat the oil in a pan and add the ginger and the minced garlic
• After about half a minute, add the onions and saute till translucent and then add finely chopped spinach.
• Saute till the spinach mixture is reduced in size and switch off the flame
• Now mix the dal mixture with the idli batter and then add the spinach mixture to it and  mix well
• Add salt, sugar and a pinch of soda and mix well and allow to stand for 5 minutes
• Heat a pan and add the 2 tbsp oil and make sure it coats the entire pan
• When hot, temper with mustard seeds and allow them to crackle and then add the cumin seeds, sesame seeds and the asafetida
• Now reduce the flame to low and add the lentil spinach mixture to form a thick pancake and cook covered on a low flame for about 8-10 minutes
• Now using a spatula flip the pancake and cook on the other side for another 8-10 minutes
• The lentil pancake or handvo must be nicely browned on both sides and cooked all the ​way inside
• Switch off the flame and serve the pancake with green chutney and enjoy