Run ginger and chillies in mixie to crush finely.
Grate potato and pumpkin into a bowl of cold salted water.
Take flours in a deep bowl.
Make a well in 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, mix well.
Heat nonstick taw or flat pan.
Pour one ladleful batter in centre.
Spread to form a pancake, thin as possible.
Allow to cook, 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.
Introduction to Navratri Specials