Add grated bottle gourd, carrot, cabbage, and chopped coriander leaves to the batter.

Further, add ginger paste, green chilli, turmeric powder, sugar, chilli powder, oil and salt.

Mix well to form a thick batter, similar to an idli-batter consistency.

Let the batter rest for about 10 minutes to slightly ferment.

Add some fruit salt to your batter and give it a gentle mix.

The fruit salt works its charm by reacting with moisture to create air bubbles, which helps the batter rise and turn light and fluffy.

Heat 1 tsp of oil in a pan.

Add mustard seeds, cumin seeds, sesame seeds, a few curry leaves and a pinch of hing.

Let the seeds splutter for about a minute.

Grease a round steaming pan with oil. 

Pour the batter into the pan and then add the tempering on top. 

Put it in a steamer and steam for 25 to 30 minutes, until it is set and a skewer inserted comes out clean.

Cut your handvo into even squares or triangular-shaped pieces using a sharp knife. 

Serve it warm for the best texture and flavour.