Fennel Pumpkin Curry with Webbed Dosa

Many months back, I saw Vikas Khanna making Webbed Dosa with Pumpkin curry on TV, and took down the recipe on my iphone. The phone got lost, but the recipe was saved on the Cloud and turned up on my new phone. By the time I got down to making it, I had completely forgotten what the original recipe looked like, so recreated it using my imagination.
Verdict- the pumpkin curry was good, but I am not sure the webbed dosa is worth the trouble.

250 gms pumpkin
1 large tomato
4-6 pods garlic
1 tsp chilli flakes
1 tsp fennel seeds
1 sprig curry leaves
1/2 tsp red chilli powder
1/2 tsp turmeric powder
Cooking oil
Salt to taste

For the dosa
1 cup rajma, cooked
1 cup maida
1 egg
oil for drizzling
salt to taste

Method:
Puree the rajma, mix well with maida and beaten egg. Add salt to taste and keep aside.

Peel the pumpkin slice, and cut it into chunks. Boil till it is slightly soft.
Heat the oil, add garlic (crushed), curry leaves and chopped tomatoes and saute till tomato turns mushy.
Add the chilli flakes and fennel seeds, and saute for a minute
Add the boiled pumpkin, salt, red chilli powder, turmeric powder, and cook on a low flame for 2-3 minutes

Lightly grease a tawa with oil and heat over high flame till smoky. Reduce heat to medium and carefully wipe off excess oil with a tissue. Using the squeezie bottle or Roti Jala mould, drizzle the kidney bean batter onto the griddle to create a web. Drizzle over with ½ teaspoon oil. As batter sets and turns golden, carefully flip the web over, taking care not to break. Drizzle over ½ teaspoon oil and allow to cook till almost crisp.