Using an electric mixer-girder or manual chilli crusher, coarsely grind the corn kernels . Run the grinder on pulse mode to ensure you don't grind them to a paste consistency.
Transfer and spread the ground kernels over a fine steel sieve and steam them for 10 minutes.
Upon steaming the mash will seem sticky, but it will take up nice texture upon cooling.
Transfer the steamed mash on a broad plate/thali and bring it to room temperature. Add the mashed potatoes, green chillies and ginger, coriander, coconut, sugar, lemon juice and salt.
Mix it all to form a soft dough.
In a well seasoned 9-10 inch skillet or non stick pan temper 2 tablespoons of oil with some sesame seeds.
Place the corn coconut mix over it and spread it using a spatula.
Smear some oil over the top, cover and cook on low flame.
The Handvo takes 10 to 12 minutes to form a nice light brown crust. Ensure that the flame is at a medium low.
Once the crust forms on one side, place and inverted thali or dish over the skillet, turn the skillet on the plate. Add some oil, heat it, sprinkle the remaining sesame seeds and slide the flipped Handvo into the skillet.
Continue to cook until it takes a beautiful pale brown colour.
Turn off the flame, allow the Handvo to rest in the skillet for five minutes. This will help set the crumb.
Transfer the Corn-Potato Handvo into a serving plate, slice into wedges and serve with coriander chutney or khattu athanu.
