Wash and soak rice and dal together for 4-5 hours.

Grind rice, dal, green chilies, and ginger with soaked water to a coarse batter.

The batter should be slightly coarse, like fine semolina.

Consistency should allow the batter to fall in dollops from a ladle.

Stir in salt and let the mixture ferment for 8 hours.

After fermentation, the batter should have risen.

Gently stir in 1 tablespoon of oil.

If the batter hasn't risen, add 2 teaspoons of eno fruit salt.

Heat 1 tablespoon of oil in a nonstick skillet on medium-high heat.

Add sesame seeds and curry leaves; let them crackle.

Reduce heat to low, add red chili powder and asafoetida to the oil.

Sprinkle sweet corn evenly on the bottom of the pan.

Pour two ladles of batter into the pan and spread evenly.

Allow seasoning to rest where it spreads for crunchiness.

Turn heat to low, drizzle oil around the batter, and cover the pan.

Simmer for 3-4 minutes until the top feels cooked.

Flip the handvo with a spatula and increase heat to medium-high.

Cook until golden brown and crisp.

Flip again to brown the other side.

Repeat with remaining batter.

Serve hot with Gor Keri pickle or jaggery and butter.