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
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.