Halwai February 17, 2018

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

Method:

  1. Soak the rice and the lentils together for about 4 hrs.
  2. Grind it in a blender with the green chillies, red chillies, salt and asafoetida.
  3. To the ground mixture, add the grated pumpkin and the curry leaves.
  4. Heat a cast iron skillet (makes marvellous 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. Recipe courtesy: My Cooking Journey