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White Pumpkin (Ash gourd) Dosa - Vellai Poosanikai Dosa

White Pumpkin(Ash gourd) Dosa is an easy tiffin for your breakfast or dinner. Another healthy recipe from my Grandmother. It is one of our family favourite dinner dishes.


These white pumpkin dosas are delicious and a great way to use the white pumpkins. My husband likes white pumpkins very much and always get a whole white pumpkin from the market. It will be good up to a month before cutting and you have to finish it within a day after cutting them. So whenever he bought this vegetable, definitely this dosa will be in our menu. We always prepare kootu, sambar and thayir pachadi with this white pumpkin, but I wanted to try something different with this vegetable. As usual, I asked my grandmother to tell me ideas to prepare healthier dishes with this white pumpkin. My grandmother told me they prepare this dosas frequently with this white pumpkins during their olden days with their garden fresh pumpkins. Now these dosas are unbelievably easy to prepare. Start by soaking the rice and dals for 2 hours. Simply cut the pumpkins into large cubes. After 2 hours grind the rice and dals along with the pumpkin cubes. No need to ferment the batter and start preparing your dosas right after grinding the batter. Easy to prepare right. You can serve this dosas with red coconut chutney.

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White Pumpkin (Ash gourd) Dosa - Vellai Poosanikai DosaRecipe Details


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Prep time : 10 minutes
Soaking time : 2 hours
Cook time : 20 minutes
Serves : 3
Category : tiffin
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 cup idli rice
  • 1/2 cup raw rice
  • 1/3 cup urid Dal
  • 2 cups white pumpkin cubes
  • oil
  • salt to taste
Cooking Directions
  1. Take a wide bowl and add the rice and dals. Wash the rice and dals 2 to 3 times in cold water and soak it with enough water for 2 hours.
  2. Peel the pumpkin skin carefully with a peeler or knife and remove the white seeds. Cut them equally into small cubes and add it in a bowl.
  3. After 2 hours, drain the water completely and add it to a big mixer jar. Add little water and grind it coarsely.
  4. Next, add the pumpkin cubes and grind it nicely. No need to add water because pumpkin tends to release water after grinding.
  5. Transfer the batter into a bowl and add little water if the batter appears thick.
  6. Heat an iron dosa tawa on medium heat and pour 1 and a half ladle full of batter and spread it evenly. Add some oil and cook until the underside is nicely golden brown and flip and cook on the other side for a minute.

White Pumpkin (Ash gourd) Dosa - Vellai Poosanikai Dosa with step by step photos

Measure the rice and dals and keep it ready for soaking.

Wash the rice and dals 2 to 3 times in cold water and soak it with enough water for 2 hours. Peel the pumpkin skin carefully with a peeler or knife and remove the white seeds. Cut them equally into small cubes and add it in a bowl.

After 2 hours drain the water completely and add it to a big mixer jar. Add little water and grind it coarsely.


Next, add the pumpkin cubes and grind it nicely. No need to add water because pumpkin tends to release water after grinding.  

Transfer the batter into a bowl and add little water if the batter appears thick.

Heat an iron dosa tawa on medium heat and pour 1 and a half ladle full of batter and spread it evenly. 

 Add some oil and cook until the underside is nicely golden brown and flip and cook on the other side for a minute.




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