Pumpkin dosa/Poosanikkai dosa
This is a new dosa variety that I tried out. Apart from being a welcome change to the regular dosas that I make, this dosa also provided an an opportunity to sneak a vegetable into the dosa, a dish that my kids are fond of.
The white pumpkin is loaded with many essential nutrients. It is a immune system enhancer as well. Folks combating blood pressure issues can consume pumpkin regularly for its pectin content, which helps in lowering blood pressure.
Let's proceed to the recipe:
Ingredients:
Idly rice- 1.5 cups
Urad dal-1/4 cup
White pumpkin- skin peeled and cubed small chunks amounting to 1 cup
Red chillies- 2 to 3
Ginger- a small sized chunk (optional, but lends a nice flavor to the dosas)
Water- as required for grinding.
Oil- for drizzling (I used sesame oil)
Notes:
1.After thoroughly rinsing the idli rice and the urad dal, soak them together in a vessel for atleast 5 hours. Red chillies can be soaked along with the rice to make it softer and easier to grind.
2. Peel the skin of the pumpkin and chop them into cubes.
3. If using ginger, peel the skin and keep it ready for grinding.
Preparation of the batter:
In a mixer, add the idli rice, urad dal and the red chillies with the needed water. Grind it to a smooth paste. The batter should not be too runny. Transfer the batter to a vessel.
Now, add the cubed pumpkin pieces and the ginger and grind to a fine puree like consistency. Add this pumpkin puree to the prepared rice-urad dal paste. Add salt and stir well. The batter for the pumpkin dosas is ready.
Preparation of the dosas:
Heat a cast iron/dosa skillet. When hot, take a ladle full of the batter and spread it on the tava in a circular motion. Drizzle oil around the edges. When cooked on one side, flip it over gently to cook the other side.
Serve these super yummy pumpkin dosas with some chutney or sambar of your choice. I served these with home made milagai podi.
This is a new dosa variety that I tried out. Apart from being a welcome change to the regular dosas that I make, this dosa also provided an an opportunity to sneak a vegetable into the dosa, a dish that my kids are fond of.
The white pumpkin is loaded with many essential nutrients. It is a immune system enhancer as well. Folks combating blood pressure issues can consume pumpkin regularly for its pectin content, which helps in lowering blood pressure.
Let's proceed to the recipe:
Ingredients:
Idly rice- 1.5 cups
Urad dal-1/4 cup
White pumpkin- skin peeled and cubed small chunks amounting to 1 cup
Red chillies- 2 to 3
Ginger- a small sized chunk (optional, but lends a nice flavor to the dosas)
Water- as required for grinding.
Oil- for drizzling (I used sesame oil)
Notes:
1.After thoroughly rinsing the idli rice and the urad dal, soak them together in a vessel for atleast 5 hours. Red chillies can be soaked along with the rice to make it softer and easier to grind.
2. Peel the skin of the pumpkin and chop them into cubes.
3. If using ginger, peel the skin and keep it ready for grinding.
Preparation of the batter:
In a mixer, add the idli rice, urad dal and the red chillies with the needed water. Grind it to a smooth paste. The batter should not be too runny. Transfer the batter to a vessel.
Now, add the cubed pumpkin pieces and the ginger and grind to a fine puree like consistency. Add this pumpkin puree to the prepared rice-urad dal paste. Add salt and stir well. The batter for the pumpkin dosas is ready.
Preparation of the dosas:
Heat a cast iron/dosa skillet. When hot, take a ladle full of the batter and spread it on the tava in a circular motion. Drizzle oil around the edges. When cooked on one side, flip it over gently to cook the other side.
Serve these super yummy pumpkin dosas with some chutney or sambar of your choice. I served these with home made milagai podi.
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