Take a medium size bowl and mix handvo flour and yogurt together to form a batter. Leave them overnight to ferment.
Next day at the time of preparation first clean and finely cut cabbage to small pieces. Ensure quantity is at least 2 cups. Sprinkle 1 tsp salt to it and keep aside for 10 to 15 minutes. After 15 minutes squeeze and remove the excess water.
Preheat oven to 350 deg F. Add sugar, salt and asafoetida to the batter. Mix well. Then add shredded cabbage to the batter. After 2 to 3 minutes add, ginger chilli paste, turmeric powder, garlic paste to the paste. Stir and mix well. Add lime juice and coconut powder also. Again stir and mix well.
Take a pan and heat cooking oil in it. Once it is hot add red chilli powder. Mix chilli and oil together and pour it on top of the batter.
Take a pan and heat oil(3 tbsp) in it. Once it is hot add mustard seeds, curry leaves, a pinch of asafoetida and sesame seeds (1 tbsp). As mustard seeds starts spluttering remove the pan from the flame.
In another small pan add oil(1 to 2 tbsp) and heat it on medium flame. Once the oil is hot add baking soda, baking powder and lime juice. As this mixture starts bubbling remove from flame and pour in to the batter. Stir mix well and pour it in a greased(use desi ghee for better taste) glass pan. Pour on top of batter mustard oil mixture.
Put this glass pan with batter in the preheated oven and let it cook for 45 minutes or till cracks start to appear on the batter. It will form a fluffy appearance with golden brown colour. At this point take out from oven and serve hot along with coriander chutney.
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