Friday, October 24, 2008

Pumpkin Dosa

This is one of the dosas I make very often. I add pumpkin to these dosas and is another way to make good use of pumpkin. I prefer these dosas to the urad dosas in winter as they are very light and digested more easily. Traditionally, grated coconut is added to the dosa batter. Coconut makes the dosas more softer and tastier, but I usually avoid using coconut in this dish due to the fat content in the coconut. I serve these dosas with ridgegourd peel chutney. It makes a very healthy breakfast.

1 1/2 cup grated pumpkin
2 cups rice flour (optionally, wheat flour can be used instead of rice flour)
1/2 cup grated coconut (optional)
2 green chilies
1/2 teaspoon salt or as per taste
oil for frying

Chop the green chilies into small pieces. Mix in pumpkin, rice flour, grated coconut and salt as per taste. Add water to make a batter. The batter should not be very runny. Oil a pan or tava and spread a ladle full of batter on the tava. Cook covered till the side is cooked. Flip the dosa over and cook uncovered on the other side. Serve hot with chutney.

Preparation time: 30 minutes
Serves: 3-4