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Pumpkin Millet dosa with Pumpkin seeds chutney, vegan and gluten free

Perfect fall breakfast that is nutritious, very bright and flavorful, waiting to be enjoyed on the family table.
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Prep Time 8 hours
Cook Time 30 minutes
Servings: 6 people
Course: Breakfast
Cuisine: Indian
Ingredients Equipment Method Notes

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

Equipment

  • blender or food processor

Method
 

Pumpkin millet dosa
  1. 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.
  2. 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.
  3. 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
  1. Soak pumpkin seeds in warm water for 2 hours.
  2. In a skillet add oil, and once hot, add the garlic, onions, chilies and saute till onions are slightly translucent.
  3. Now stir in the coconut and tamarind paste for 2 min.
  4. 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.
  5. Garnish with shredded coconut and a few pumpkin seeds.

Notes

Y