Pumpkin Dosa Recipe|Parangikkai Dosai

Pumpkin Dosa Recipe:

Pumpkin dosa Recipe with images and step by step procedure.

Yellow Pumpkin is my favourite vegetable and I love the way amma cooks without loss of the colour and crunchy. We don’t get it easily here at Vadodara and we grab it whenever we find in the market. When I was wondering what I should make with them this time, I went ahead with instant pumpkin dosa. I soaked rice last night, made the batter today morning and this yellow pumpkin dosa was our breakfast today morning.

Pumpkin Dosa Recipe

I was sceptical about how the pumpkin dosa would turn out but hubby was so confident. This pumpkin is almost similar to my other recipes of bottle gourd and cucumber dosa. The pumpkin dosa doesn’t need any fermentation. The feedback from both the boys was “We need more”.I hope you love them too.

 

Pumpkin Dosa Recipe

Ingredients:

Idly Rice(Boiled rice variety)-1 cup
Pumpkin-1 cup(Roughly chopped)
Green Chilly-1
Coconut-2 tbsp
Onion-1/2 finely chopped
Salt-To taste
Coriander Leaves-Finely Chopped
Coconut-Finely chopped
Oil-To cook

Pumpkin Dosa Recipe

Procedure:
1. Wash, rinse and soak the idly/dosa rice overnight or 3 hours.
2. Drain the soaked rice.

3. Grind the pumpkins, coconut grated, green chilly once and then add the rice, salt and make a thick batter.
4. Sprinkle water if needed and make a semi coarse batter.

5. Add the chopped onions, coconut and coriander leaves and mix well.
6. Carefully spread the batter on a greased dosa tawa and cook by closing one side.

7. Flip and cook the other side.
8. Pumpkin dosa is ready.

 

 

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P.S:

Skip the salt for babies below one year.

This is ideal for babies above 6 months.

Be careful while spreading the batter.

Ensure that the batter is not too watery.

Always have a word with your paediatrician before attempting new foods with your babies

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