Ingredients

• 1.5 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)
• 1 cup - grated pumpkin/butternut squash
• 2 - green chillies
• 4-6 - red chillies
• 1/4 tsp - asafoetida
• salt to taste
• oil
• curry leaves

How to Make Pumpkin adai

• Soak the rice and the lentils together for about 4 hrs.
• Grind it in a blender with the green chillies, red chillies, salt and asafoetida.
• To the ground mixture, add the grated pumpkin and the curry leaves.
• Heat a cast iron skillet (makes marvellous crepes), and add couple of ladles of the batter and make a circle.
• Make a hole in the centre to allow the crepe to cook well.
• Add about a tsp of oil around the crepes and let it become golden brown on one side.
• Now flip the crepes and let it cook the other side.
• Recipe courtesy: My Cooking Journey