My family is big fan of dosa. So, I try to prepare all types of dosa varieties. This is one jewel in the crown. This is delightfully spicy dosa from Pumpkin. Yes, can prepare dosa from pumpkin too. Compare to regular dosa, it has mild spicy taste from red chili and pepper corns and nice aroma from cumin seeds. Learn how to make delicious super special Pumpkin Dosa.
Pumpkin – 7 to 8 long pieces
Salt to taste
Boiled Rice – 1 cup
Raw Rice – ½ cup
Cumin Seeds / Jeera – 1 tbsp
Whole Red chili/ Akka Lal Mirchi – 3 to 4 nos.
Pepper corns – 2 tsp
Wash them nicely and soak all the above batter ingredients in water for about 4 to 5 hours.
After soaking, grind them in to a mixer grinder until smooth batter
Add the cooked pumpkin pieces and grind with batter. (As raw pumpkin skin is very hard to cut with knife, it is better to cook this vegetable in microwave for about 5 minutes. Let it cool and it becomes very easy to remove the outer skin, and then chop them into smaller pieces.)
Transfer the batter in to a big vessel/container add salt and mix it well. The consistency of batter should be neither too watery nor regular dosa batter thickness. You can prepare the dosa instantly. It tastes even better if it is fermented.
Heat dosa tawa over medium flame once it is hot enough add one tsp of oil and wipe with potato piece (cut the potato in to half, insert the knife on half piece of potato and wipe on surface of hot tawa.) Follow this process before and after making each dosa. This trick works each time and dosa comes out easily.
Pour the batter on tawa from edges towards center as thin as possible to make big circle. Shake over ½ tsp of oil around edges of dosa and cook till dosa turns to light brown color
Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying.
Serving: Serve dosa with any of your favorite chutneys like: Coconut Chutney, Onion tomato chutney and mint chutney.
Check out our other Dosa varieties:
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