May 22, 2013

Pumpkin Dosa/ Pusanikai Dosa

This recipe is one more to the addition of variety of dosas. Check the recipe index to see the collection of dosas.
Pusinikai dosa or Pumpkin dosa is very soft and has a lot of nutrition. I learned it from a cookery show long back and forgot about it. I make it regularly, so thought of posting it here.

We get a big pumpkin here which is more than sufficient for two of us.So I store it for the next day and use it for dosa. It is also one of the instant varieties of dosa and doesn't need fermenting.
This time i tried using brown rice instead of white rice. And it turned out real good. We did not know any taste difference in the dosa.


Raw rice (White or Brown rice) - 1cup
Urad dal - 1/4 tsp or a fistful
White pumpkin - 1 cup 
Poha or methi seeds - 1 tsp
Green chilli - 1
Salt to taste

Method :

Soak the raw rice along with urad dal and poha for 2 hours. 

 Grind the batter to a smooth paste with very less water.

Add  raw pumpkin and green chilli to the batter little by little instead of water.  The batter for Pumpkin dosa is ready.

Heat the tawa and pour a laddle full of batter. Spread it and sprinkle some oil.Once it is cooked, flip it over .The dosa was so tasty that I forgot to take pics.. We started eating it hot dosas.. Sorry for that :)
Serve the dosa hot with chutney.

My Notes :

  • We can also grind pumpkin and add it to the original dosa batter to get soft pumpkin dosas.
  • It is better to use grated pumpkin than choppped ones as grating helps in getting a smooth batter. I had chopped them the previous day without planning for this dosa , so I used chopped ones this time.
  • We add poha or methi seeds while soaking raw rice to get crisp dosas. It also helps giving a red color to the dosa instead of the white ones when we use the non stick pan.