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Pumpkin adai
By : Sandhya Ramakrishnan
Category : South Indian lunches, Vegetables
Servings : 4
Time Taken : 45-60 mins
Rating :
Method
  1. Soak the rice and the lentils together for about 4 hrs.
  2. Grind it in a blender with the green chilies, red chilies, salt and asafetida.
  3. To the ground mixture, add the grated pumpkin and the curry leaves.
  4. Heat a cast iron skillet (makes marvelous crepes), and add couple of ladles of the batter and make a circle.
  5. Make a hole in the centre to allow the crepe to cook well.
  6. Add about a tsp of oil around the crepes and let it become golden brown on one side.
  7. Now flip the crepes and let it cook the other side.
  8. Serve hot with sambhar, dosai milagai podi or jaggery and butter.

Recipe courtesy: My Cooking Journey

Ingredients:
1&1/2 cups - raw rice
1/2 cup - masoor dal
1/4 cup - whole urad dal
1/4 cup - channa dal
1/4 cup - moong dal (optional) (In this case reduce the quantity of Chana dal. This makes the crepes softer).
1 cup - grated pumpkin/Butternut squash
2 - green chilies
4-6 - red chilies
1/4 tsp - asafoetida
Salt to taste
Oil for making the crepes
Curry leaves, a few
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