Potato Pumpkin Pancakes
Ingredients
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
Method1. Run ginger and chilies in a mixer 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 the centre. Put coriander.
5. Press out water from grated veggies completely. Add in centre, with chilli-ginger.
6. Add salt, mix everything into an even batter.
7. Add some water if required.
8. Batter must be thick enough to spread on nonstick pan.
9. Keep aside for 30 minutes.
10. Heat 1 tbsp. Oil. Add to batter and mix well.
11. Heat nonstick tava or flat pan.
12. Pour one ladle-full batter in centre.
13. Spread to form a pancake, thin as possible.
14. Allow cooking. drizzle with some oil.
15. Roast further till crisp.
16. Serve hot with coconut chutney.
Ingredients
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
Method1. Run ginger and chilies in a mixer 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 the centre. Put coriander.
5. Press out water from grated veggies completely. Add in centre, with chilli-ginger.
6. Add salt, mix everything into an even batter.
7. Add some water if required.
8. Batter must be thick enough to spread on nonstick pan.
9. Keep aside for 30 minutes.
10. Heat 1 tbsp. Oil. Add to batter and mix well.
11. Heat nonstick tava or flat pan.
12. Pour one ladle-full batter in centre.
13. Spread to form a pancake, thin as possible.
14. Allow cooking. drizzle with some oil.
15. Roast further till crisp.
16. Serve hot with coconut chutney.
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