I made this out of the ready made Handvoh mix, which is available at most Indian grocery stores.
Here are the rest of the ingredients.
3 cups - store bought handvoh flour
A container of plain, preferably sour, yogurt,
Salt and Sugar to taste,¾ tsp. asafetida
2-3 tbsp. ginger-garlic-chili paste, 1 tbsp Ajwain Seeds,
1-1.5 tsp. turmeric,
3 tbsp. chopped cilantro
2 handfuls + 1 tbsp. white sesame seeds
juice from 1 lime
1 tbsp. peanut oil (can substitute with safflower or vegetable oil)
2 heaped teaspoons black mustard seeds, 2tbsp - Semolina,
handful of curry leaves
½ tsp. baking soda or ENO
2 medium zucchinis - grated
1 onion - made into a paste. You can grind this along with the ginger-garlic and chilies.
Mix 3 cups handvo flour with the yogurt, and ajwain seeds in a large steel bowl; leave out overnight to ferment. You may leave it in the oven with the pilot light on.
Preheat the oven to 350F when ready to bake.
The next day, add the salt, sugar, turmeric, ginger-garlic-chili-onion paste, chopped spinach, grated zucchini, 1 tbsp sesame seeds, semolina,and the cilantro. Adjust the seasoning to your taste. The batter should be of a medium consistency, not too thick and not too thin.
Grease a 15x10 baking dish with some cooking spray. Pour the batter in the dish. Now, here's a tricky part. In the middle of the batter, add the Eno or baking soda, then add the juice of the lemon. Let it bubble up and the mix the batter lightly. Let it rest while you add the tempering.
Meanwhile, heat the oil, when hot,add the mustard seeds, curry leaves, and some sesame seeds and the asafoetida. Pour over the batter and mix it in. Sprinkle sesame seeds on top.
Bake at 350 for 45-50 minutes. Towards the end, turn the grill feature in your oven on and let it brown a bit.
Serve hot with some masala tea, pickles, yogurt or however you like. Enjoy.