Pumpkin Dosa – South Indian With Different Ingredient

Pumpkin is a cultivar of a squash plant, most commonly of Cucurbita Pepo, that is round, with smooth slightly ribbed skin, deep yellow to orange coloration. As pumpkin is a versatile vegetable adding pumpkin in dosa make it more delicious and healthy.


  • Two cups – Rice
  • One cup – Pumpkin grated
  • One cup – grated Coconut
  • One and a half cup – Jaggery
  • Half teaspoon – Turmeric powder
  • One cup – yogurt
  • Oil as required
  • Salt as taste


  1. Wash rice and soak in water for 4-5 hours.
  2. Drain water from the soaked rice and place them into mixer grinder to grind, Grind the rice using water as required into a smooth paste.
  3. Now add coconut, pumpkin, Jaggery, yogurt, and salt. Grind once more to get the smooth paste to make dosa, add water if required to get the dosa consistency.
  4. Add turmeric powder.
  5. Heat the dosa pan on flame, pour a large spoonful of dosa batter into the pan and spread around like dosa/pancake. It shouldn’t be thin like regular dosa makes it little thick.
  6. Spread some oil on top of the dosa.
  7. When underside is cooked turn the dosa spread little oil and cook the other side.
  8. Serve with coconut chutney or chana dal chutney.


  • Raw pumpkin provides 110 kilojoules(26 kilocalories) of food energy and is an excellent source of provitamin A beta-carotene (which help prevent some forms of cancer),  and vitamin A. The strong-flavored flesh of pumpkins can be cooked and enjoyed in many ways. 
  • They are a rich source of potassium, important for good blood pressure control. Because absorbs water, they lose some nutrients and have fewer calories when they are boiled.


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