Ingredients:
Rice: 2 cups
Red gram: 1 cup
Split black gram: 1/4 cup
Split green gram: 1/4 cup
Split Bengal gram: 1/4 cup
Wheat: 1/4 cup (optional)
Sour curds: 1 cup
White pumpkin: 2 1/2 cups
Oil: 4 tb
Juice of 1/2 lemon
Soda bi-carb: 1 ts
Sugar: 2 tb
Chilli powder: 1 ts
Turmeric powder: 1/2 ts
Green chilli-ginger paste: 3 tb
Salt: To taste
For the tempering:
Mustard seeds: 2 ts
Sesame seeds: 2 ts
Carom seeds: 2 ts
Asafoetida: 1/2 ts
Oil: 4 tb
The Steps:
Pre - Preparation :
Grate the white pumpkin.
Preparation :
1) Wash and soak the rice and grams together for 4
to 5 hours.
2) Drain and keep aside.Grind to a paste, add the
sour curds and
allow to ferment overnight.
3) Add the grated pumpkin, 4 tb of oil, lemon
juice, soda bi-carb,
sugar, chilli powder, turmeric powder, green
chilli-ginger paste
and salt and mix well.
4) Pour this batter into a greased tin or a plate.
5) Heat the oil and add the mustard seeds and fry
until they crackle.
6) Add the sesame seeds, carom and asafoetida and
continue to fry.
7) When the sesame seeds turn golden, pour this
over the batter.
8) Bake in a pre-heated oven at 200 degree C (400
degree F)
for 30 to 35 minutes till the crust is golden brown.
9) The secret of this recipe is in having a thin
layer of batter
as compared to the traditional preparation in a deep
vessel.
10) This allows more uniform and much quicker
baking.
Calories: 250 per serving
Suggested Accompaniments:
Chutneys, sauces.