Potato Pumpkin Pancakes
Ingredients (makes 8-10 pancakes):
1 no: Large potato
1 big chunk Pumpkin
1 cup: Kootu flour
1/2 cup: Singhara flour
1/4 cup: Curd
2 no: Green chilies
1″ piece: Ginger
1/2 cup: Coriander finely chopped
Oil to shallow fry
Salt to taste
Method:
- Run ginger and chilies in a mixer to crush finely.
- Grate potato and pumpkin into a bowl of cold salted water.
- Take flours in a deep bowl.
- Make a well in the centre. Put coriander.
- Press out water from grated veggies completely. Add in centre, with chilli-ginger.
- Add salt, mix everything into an even batter.
- Add some water if required.
- Batter must be thick enough to spread on nonstick pan.
- Keep aside for 30 minutes.
- Heat 1 tbsp. Oil. Add to batter and mix well.
- Heat nonstick tava or flat pan.
- Pour one ladle-full batter in centre.
- Spread to form a pancake, thin as possible.
- Allow cooking. Drizzle with some oil.
- Roast further till crisp.
- Serve hot with pumpkin chutney or coconut chutney.
Variations: Pancakes can be varied widely, by adding toasted rajgiri, soaked granules of sago (sabudana), grated coconut etc.
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