Pumpkin 1/4 of small one
Urad Dal 1 cup
Green Chiles 3
Cumin Seeds 1 tsp
Salt to taste
Method of preparation:
Soak urad dal in water for 2 – 3 hrs
Grind urad dal with little water into smooth paste.
Remove stems, wash and grind green chiles coarsely.
Chop pumpkin into small pieces (about 2 cups) and apply salt.
Tie pumpkin pieces in a muslin cloth and place a heavy object on top to remove water.
After an hour or two, squeeze excess water out of the pumpkin pieces.
In a mixing bowl, mix together urad dal paste, squeezed pumpkin pieces, ground green chiles, cumin seeds and salt (if needed).
Heat oil in a deep frying pan on medium high.
Then add a tbsp of prepared mixture into hot oil.
Repeat until the frying pan is full.
Fry the pumpkin batter on both sides until golden brown.
Remove onto absorbent paper.
Serve immediately with steaming rice and ghee.
Notes: Pumpkin can be used without removing water, but the fritters take more oil and flatten in minutes.