Wash and soak the rice with all the dals in enough water for 2 hours.
When ready to grind, drain the water and grind to a coarse paste by adding enough water to make a batter of medium thick consistency.
Transfer to a bowl, add curds, and mix well. Let it ferment for at least 5 to 6 hrs or overnight.
When ready to make, add in all the spices, pastes and grated carrot, cabbage and baking soda. Mix well.
In a nonstick pan, heat oil, temper with mustard seeds, ajwain, hing, curry leaves, and sesame seeds.
Pour the batter into the pan and spread well. Cover and cook on a slow flame 9 minutes or till the base turns golden brown in colour and crisp.
Lift the handvo gently using 2 large flat spoons and turn it over to the other side. Or you can flip it over a flat plate and reserve again.
Cover and cook again on a slow flame for another 7 minutes or till it turns golden brown in colour.
Cool slightly and cut into square pieces.
Serve with green chutney.