Short answer: Only if it meets Jain aahar-niyam.

Use this simple checklist:

• No fermentation: Traditional handvo batter is fermented. Fermented foods are generally avoided in Jain aahar, and strictly avoided on Aatham/Chaudas and during Paryushan (Shwetambar) or Das-Lakshan (Digambar). If it’s fermented, avoid it on those days; many Jains avoid it year‑round.
• No roots: Make it without onion, garlic, potato, ginger, etc., if you follow the no-root rule.
• No green leafy garnish when you’re observing the monsoon greens restriction.
• Fresh and daylight cooking: Prepare fresh the same day and eat before sunset; avoid leftovers.

Acceptable version for many Jain laypeople on regular days:

• Use non-fermented fresh batter (no overnight souring; avoid curd-based fermentation and Eno).
• Include dudhi/lauki, dals, rice, sesame, mild spices; exclude all roots and leafy garnishes.
• Cook and consume before sunset.

During Paryushan/Das-Lakshan, or on Aatham/Chaudas, best to avoid handvo altogether, especially if there’s any fermentation involved.