Gummidikaya attu (White pumpkin pancake)

Ingredients::

boordi gummidikaya (White pumpkin) :: 4 cups of grated gummidikaya (pumpkin)

Urad daal :: 1 cup(soak for an hour)

Cumin seeds:: 1 teaspoon

asoefatida ::2 pinches

green chillies :: 5

ginger ::1/2 inch

salt:: 1 teaspoon

oil:: 1 teaspoon for each attu (pancake)

Procedure::

Wash and grate the gummidikaya until you reach the peel or you can peel the gummidikaya and grate it . Sqeeze the water from the grated gummidikaya and keep it aside.Make sure to sqeeze tightly so the peel is not sqishy. Now grind the soaked urad daal into soft batter.The consistency should be of cake batter.Now coarsely grind ginger,green chillies,cumin seeds into coarse paste.

Now mix this paste into the urad daal batter,then add the grated gummidikaya, asoefatida (hing) and add salt and mix well. In a pan heat a teaspoon of oil and add 2 laddle of the batter and cook with the lid on for 2 minutes. Then turn the attu on the other side and cook until crispy.Remove and enjoy with ghee rice or as is.

The batter stays good in fridge for three days,attu is good at room temperature for a day.