Fresh Pumpkin Dosa

Fresh Pumpkin Dosa!

Fresh Pumpkin Dosa

It is officially pumpkin season and I want to share a timely recipe for this season…Fresh Pumpkin Dosa. There is no shortage of common pumpkin recipes like Pumpkin pie or even Pumpkin Bread. But there is so much more you can do with Pumpkins like the Low Fat Pumpkin Dal and today’s recipe – Fresh Pumpkin Dosa. Let us get started with this gluten-free, vegan Pumpkin Dosa that you could prepare today!

This recipe is somewhat similar to Cucumber Dosa that I had shared last year with one major difference. I did not add any ingredient like Jaggery for sweetening the dosa. The reason being the natural sweetness in Pumpkin! Adding Jaggery will steal the authentic pumpkin flavor. The list of ingredients for the batter is rather simple with two main items: Rice and Pumpkin. Once you prepare the dosa, all you need is a savory coconut chutney on the side. You can also try my recipe for Green Tomato chutney if you prefer a tangy taste.

Fresh Pumpkin Dosa

Last but not least, there is a little bit of prep work that needs to go in, for this recipe. You will need to soak the rice for about 3 hours to let them soften. Everything goes pretty fast after that 🙂 Check my step by step for more details. Try it today and don’t forget to leave a comment here or on my facebook page.

Fresh Pumpkin Dosa

You can also subscribe to my newsletter and you will get my recipes sent to your inbox. I have also put together some simple vegan dessert recipes and dessert essentials in the form of a short e-book. I am also working on few other recipe books that focus on special interests. Just sign up for my newsletter if you have not done so already and you will get a copy. Here are the recipe details….

Fresh Pumpkin Dosa

Prep Time: 4 hours

Cook Time: 40 minutes

Yield: 12- 15 dosa's

It is officially pumpkin season and I want to share a timely recipe for this season...Fresh Pumpkin Dosa. #vegan #glutenfree


  • 1 ½ cup long grain rice
  • 1 cup grated pumpkin
  • 1 cup grated coconut
  • Salt to taste
  • 1 1/2 cup water


  1. Soak the rice with Water for 4-6 hours.
  2. Drain the water and blend with all the ingredients.
  3. Collect the batter in a bowl and adjust the consistency with water.
  4. Place a pan or cast iron skillet over medium heat.
  5. Pour and spread the batter over skillet and cover with a lid. Cook for about 40 seconds and flip to the other side.
  6. Serve with your favorite chutney.


PS: If you are using non stick pan, you don’t need to drizzle any oil on the pan. But if you are using a cast iron skillet, spread a thin layer of oil on the skillet surface before pouring the batter.

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Fresh Pumpkin Dosa

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