Grate the bottle gourd and carrot.
In a mixing bowl, combine chickpea flour, rice flour, sesame seeds, cumin powder, red chili powder, salt, curry leaves, and moringa leaves (if using).
Add the grated vegetables, ginger, and green chili. Mix well.
Bind the batter using the juices released by the gourd. Adjust the consistency using water as required and mix until you get a thick, spreadable batter — similar to pancake consistency. It shouldn’t be runny.
Heat a non-stick pan or tawa.
Lightly grease with oil.
Pour a ladleful of batter and spread it gently into a small pancake.
Drizzle a few drops of oil around the edges.
Cook on medium flame until golden and crisp on both sides.
Serve these warm, golden pancakes with mint chutney, tomato chutney, or vegan yogurt dip.
