1. Run ginger and chillies in mixie to crush finely.

2. Grate potato and pumpkin into a bowl of cold salted water.

3. Take flours in a deep bowl.

4. Make a well in centre, put coriander.

5. Press out water from grated veggies completely.

6. Add in centre, with chilli-ginger.

7. Add salt, mix everything into an even batter.

8. Add some water if required.

9. Batter must be thick enough to spread on nonstick pan.

10. Keep aside for 30 minutes.

11. Heat 1 tbsp. oil, add to batter, mix well.

12. Heat nonstick taw or flat pan.

13. Pour one ladleful batter in centre.

14. Spread to form a pancake, thin as possible.

15. Allow to cook, drizzle with some oil.

16. Roast further till crisp.

17. 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.