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.
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.
Notes
Y