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Before you jump to Kodhu Pudla (Pumpkin Crepe) recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater
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The first step in making healthy decisions from a lunch menu is choosing your location sensibly. If you have several options, when looking to dine out, it is essential that you give each option a fast examination. Although fast food institutions have started to integrate healthy foods and foods in their menus, so you might find it much easier to eat healthy in a conventional family restaurant.
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Using your very best judgment is another one of the many ways which you may make healthy decisions out of a dinner menu. This can be best done by examining meal pictures on a single menu. It is also recommended that you avoid foods overrun with oatmeal, cheese and sour cream. If your selection contains these fattening condiments, make sure you ask for a reduced amount.
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We hope you got benefit from reading it, now let’s go back to kodhu pudla (pumpkin crepe) recipe. You can have kodhu pudla (pumpkin crepe) using 10 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Kodhu Pudla (Pumpkin Crepe):
- Get 400 g pumpkin
- Use 2.5 cup Handvo Flour (I have used the store brought flour- It is flour made with rice, tuvar dal (pigeon pea), chana dal (split yellow gram), Urad dal (split black gram))
- Prepare 4 tbsp oil
- Provide 2 tbsp jaggery crumbled or grated
- Provide 1 tbsp ginger paste
- You need 2 tsp green chilli paste or as per taste
- Get to taste salt
- Provide 1/4 tsp asafoetida
- Use As needed water to make the batter
- You need As needed oil for cooking
Steps to make Kodhu Pudla (Pumpkin Crepe):
- Wash, peel and chop the pumpkin. Grate the pumpkin. In a mixing bowl add the grated pumpkin, oil, ginger paste, green chilli paste, jaggery and salt.
- Mix them well with the hands. Keep aside for 5 minutes. The water will be released from the mixture. Now add the handvo flour and mix it well. Now add little by little water and make the batter. Cover and keep it aside for 15 minutes.
- Now grease and iron, aluminium or anodised tava (flat pan) with oil. Do not use a non stick pan. Pour a laddle ful of batter on tava and then wih the help of flat spatula spread it thin into circle. Cook the crepe on both sides till golden by applying oil.
- Remove in a plate and cut it into quarter pieces. Serve it hot with coriander chutney and ketchup.
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