Pumpkin Adai Recipe - Healthy pancake with rice, lentils recipe - Dinner Recipe - Breakfast recipe

I love pumpkin based recipe. The variety I get in Singapore is a bit sweeter. However the Indian version is lighter orange in color and not that sweet. I like both versions. I had some left over pumpkin after pumpkin pachadi. So I was looking to use it since kids take lunch at school I normally try to include at least one vegetable during dinner. I decided to use it in Adai. I was pretty sure it would go well. As expected it was big hit 

Idli Rice - 2 cups
Grated pumpkin - 1.5 cup
Toor Dhal - 3/4 cup
Chana dhal / Bengal gram dal - 1/4 cup
Red chillies - 5-7 (adjust to your spice level)
Salt to taste
Oil for cooking Adai
Coriander leaves/ Cilantro - 1/4 cup (finely chopped)
Curry Leaves - 10 (finely chopped)
Small onion - 1/2 up (finely chopped)


wash and soak Rice, Dhals and Red chillies for 4-6 hrs. Grind Red chillies, grated pumpkin.
Add rice and dhals and salt Grind it to little coarse paste.
Add required water, Cilantro (coriander leaves), chopped Onion and mix it well
Heat flat tawa and pour the laddle full of batter from outside to inside. Drizzle oil around it it. 
Let it cook. (I normally close it with lid). Turn it over and cook again
Take it out and serve hot.