Pumpkin Millet Dosa with Pumpkin seeds Chutney-vegan, gluten free.
Whatever season of the year I am in idli, dosa are still my good old staple breakfasts at least 3-4 times a week, and adding flavors to them is my hobby lately:) Keeping them exciting in terms of flavors, colors, is absolutely necessary to avoid boredom in my little ones faces. This recipe is to truly bring that pumpkin/ fall vibe to the table, make use of all the left over pumpkins after Halloween and reap the benefits of robust nutrition. This recipe takes the same amount of time and effort as regular dosas, then why not try an exciting version?
Pumpkin seeds are loaded with protein and good fat. One fourth cup of pumpkin seeds have about 9 g protein and 15 g fat ( most of it is unsaturated – good fat). They are also excellent sources of magnesium, phosphorus, manganese. If you ever use the white shelled pumpkin seeds, they are abundant sources of zinc.
You will notice there are two kinds of pumpkin seeds when you shop for them in the market, the green ones, usually referred to as ‘pepitas’ and the white ones which are slightly bigger than the green ones. They are both pumpkin seeds and once the shell of the white ones is removed, you get the green ones.
Pumpkin Millet dosa with Pumpkin seeds chutney, vegan and gluten free
Equipment
- blender or food processor
Ingredients
Pumpkin millet dosa
- 1/2 cup urad dal
- 3/4 cup little millet you can use any millet
- 2 cups fresh chopped pumpkin
- 1/2 tsp fenugreek seeds
- salt to taste
- 3 tsp pumpkin spice mix optional- adds more pumpkin fall flavor
- oil as needed for dosa making
Pumpkin seed chutney
- 1/2 cup pumpkin seeds (green ones) raw (soak in 1 cup water)
- 3/4 cup fresh coconut grated
- 1/2 cup cilantro chopped
- 2 medium green chilies
- 1/2 Tbsp tamarind paste
- 1 garlic clove
- 1/4 cup chopped onion
- 1/2 Tbsp oil
- salt to taste
- shredded coconut and raw pumpkin seeds to garnish
Instructions
Pumpkin millet dosa
- Soak the urad dal with millet and fenugreek seeds in water about 2 inches higher than the contents in a bowl for 6-8 hours.
- Drain the water, add the dal/millet mixture to blender. Add chopped pumpkin to same jar and blend into a batter. Add water as needed to make it dosa batter. Add salt per taste and pumpkin spice mix if you desire.
- Heat a cast iron or non stick griddle and when hot enough, use the batter to make dosas. Serve hot with the pumpkin seed chutney below.
Pumpkin seed chutney
- Soak pumpkin seeds in warm water for 2 hours.
- In a skillet add oil, and once hot, add the garlic, onions, chilies and saute till onions are slightly translucent.
- Now stir in the coconut and tamarind paste for 2 min.
- Take the pan contents to a blender jar, add the cilantro, soaked pumpkin seeds along with the water and blend into a smooth chutney. Add salt to taste.
- Garnish with shredded coconut and a few pumpkin seeds.