Also, check out our seasonal favorite apple pancakes and zucchini pancakes. Jump to:About the recipeIngredientsStep-by-step InstructionsTipsMore Pumpkin RecipesRecipe cardUser Reviews
About the recipe
This Indian instant dosa with pumpkin is also called dudde polo (bakri) in konkani, sihi kumbalakayi dose in kannada, Parangikai, or poosanikai dosai in Tamil. You can serve these pumpkin semolina pancakes (sooji dosa) for instant breakfast or a quick after-school snack. These pumpkin pancakes are
Ingredients
Pumpkin: Yellow pumpkin, also called kaddu or dudde is used. Peel and grate the pumpkin. Semolina: Also called durum wheat flour or suji rava to hold the batter. Coconut: Gives it a soft texture and nice flavor. Other ingredients: Sugar, salt, green chilies, and ginger to balance the flavors. See the recipe card below for a full list of ingredients and measurements.
Step-by-step Instructions
Pumpkin pancake batter
In a bowl, add grated pumpkin, semolina, coconut, sugar, salt, ginger, green chile, and water little by little in increments to form a batter. The batter should be thick, but you must be able to spread the batter easily with your hands on the skillet. You can check the video on zucchini pancakes made a similar way.
How to cook pancakes (dosa)?
Heat a non-stick pan or dosa tawa for cooking the pancakes. Once the pan is hot, add a laddle full of batter and spread it evenly with your fingers to form medium-thick dosa. ( If you find this difficult then feel free to cook mini pancakes) Drizzle butter/oil around the pancakes. Cover with a lid and cook on medium flame until the bottom becomes golden brown. Flip and cook on another side for one or two minutes until it becomes light golden in color. Drizzle oil or butter around the edges if needed. Repeat the process for the remaining batter. Serve hot with clarified butter (ghee), butter, honey, maple syrup and enjoy.
Tips
To make it crispier, add more butter or oil and cook for a longer time on medium flame. If you like sweeter pancakes (dosa), then vary the amount of sugar. If you like the hint of spiciness, add green chile and ginger. Else, skip it. Based on the moisture content in the pumpkin, adjust the amount of water you add to make the batter. Wipe off the pan with tissue to remove any oil after cooking each dosa (pancake). In this way, you can quickly spread the next batter. This type of dosa (pancakes) should be cooked on medium flame before flipping. Don’t be in a rush. After flipping, increase the flame to high and make it charred or golden brown. You can use pumpkin puree instead of freshly grated pumpkin. The amount of water you may have to add will vary in this case. Any leftover batter can be stored in the refrigerator for two days. Just mix it once before cooking pancakes. Cooked pancakes (dosa) taste the best when eaten the day it is cooked. If there are any leftovers, store them in an airtight conatiner. Reheat in microwave or dosa tava and serve within 5-6 days. To make pumpkin dosa even more flavorful, you can add pumpkin spice to the batter.
More Pumpkin Recipes
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Recipe card
