Friday, April 08, 2016

Gummidikaya Dosa/Red Pumpkin Dosa/Parangikaai Dosai/Manjal Poosanikaai Dosai

Parangikaai dosai, never in my dream i imagined we can make dosa with this vegetable. I love making parangikaai vathakuzhambu and sambhar, even payasam and halwa,  but dosai, seriously i was thinking twice before soaking rice and dal for this.  
The inspiration for this dosa is from Lincy's space. It is a grind & pour dosa, that adds up for the inspiration to make this, he, he!!! 
You don't need dal for this dosa, it can be made with rice alone. I added the dal for giving it a little protein power.  
If made only with rice and the pumpkin, the dosa has a lovely yellow tinge. I didn't have dehusked urad dal, so added the one with skin, that is why my dosa has a dark color. Neverthless, the taste was awesome and that is what matters the most!!!

1.5 cups raw rice
1/2 cup split urad dal with skin (optional)
2 tbsp chana dal (optionsl)
2 tbsp Toor dal ( ootiinal)
2 cups  hopped yelliw pumpkin/ Gummidikaya
3 green chilies
Handful of curry leaves
Handful of fresh coriander leaves
  • Wash and soak rice and dal together in water for 3 hours. Drain and grind them together to a fine batter. Remove the batter to a wide bowl. To the same mixer take chopped pumpkin, chilies, coriander and curry leaves. grind into a fine paste.  Add this to the batter and mix well.
  • I used my mixer to grind the batter. So I ground the rice and dal first then the vegetables.  If using grinder you can take the rice-daland the veggies together and grind it to a fine batter. Now let the ground batter sit for 30 minutes.
  • Before making dosa check the consistency of the batter, if very thick like idly batter add 1/2 cup of water, stir and make dosa.
  • Heat a pan/ tava for dosa.  The tava should be hot, when u splash water on the hot tava, it should make that sizzle sound.
  • Pour a ladle of batter in the center of the tava,  spread to make a circle. Dot the edges with gingery oil/ghee.
  • Let it cook for a minute or until the edges turn brown & crisp.  Flip and cook the other side for a minute.
  • Remove the dosa on a plate,  serve with chutney of your choice. I served with Fenugreek leaves chutney/menthi koora pachadi.


  1. Totally delicious and glad you are back with a dosa recipe. You can publish a cook book soon and call it A to Z dosa recipes :)

  2. Gummadikaya dosa is quite innovative. I never would have guessed this. I was thinking in the lines of goduma pindi (wheat flour) dosa.

  3. Whata wonder ful dosa recipes you are coming up with. this one looks fantastic.

  4. That is such a unique and interesting dosa with gummadikaya. Looks delicious.

  5. Love this dosa. I tried once for the independence day theme and it came out really well. Very nice priya.

  6. Dosa looks absolutely crispy and catchy with a super colour,want to give a try soon.

  7. Such a beautifully made dosa. Lovely share!

  8. I saw this dosa somewhere online while researching recipes for this marathon. Pumpkin adds a healthy touch to he dosas.

  9. This surely is a very healthy version..wonder how you come up with such amazing variations.

  10. Very innovative dosa Priya, they look delicious:)

  11. I have used this pumpkin in curries but have never used it in dosas. This is quite new to me. And the dosas look so nice..

  12. That's a fabulous idea Priya...I agree with Sandhya, pls make a A to Z dosa..:)..

  13. Totally new dosa and a new chutney to go with it! Nice!

  14. super super super !!! ur dosa series is rocking priya !!

  15. i love pumpkin and must give a sweet flavor to the dosa - yum

  16. i must try this dosa.. this is totally new to me.

  17. I love these types of Grind and pour dosai. Another way to slyly include the veggie into the kids meal!!

  18. So many dosa varieties bbokmarked. Looks lovely


Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!

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