Ingredients:

• 1 cup handvo flour (or rice and lentil flour mix)

• ½ cup boiled corn kernels

• 1 medium potato, grated

• ½ cup yogurt (curd)

• 1 tsp ginger-green chili paste

• ½ tsp turmeric powder

• 1 tsp sugar

• Salt to taste

• 1 tsp fruit salt (Eno)

• 2 tbsp oil

For tempering:

• 1 tbsp oil

• 1 tsp mustard seeds

• 1 tsp sesame seeds

• Few curry leaves

Instructions:

1. In a bowl, mix handvo flour, yogurt, corn, grated potato, ginger-chili paste, turmeric, sugar, salt, and a little water to make a thick batter.

2. Heat oil in a pan, add mustard seeds, sesame seeds, and curry leaves. Pour half the tempering into the batter and mix.

3. Add fruit salt and stir gently. Pour the batter into a greased pan or baking dish.

4. Sprinkle remaining tempering on top. Cover and cook on low heat (or bake at 180 °C for 25–30 minutes) until golden and cooked through.

5. Cool slightly, cut into pieces, and serve hot with chutney.