Delicious dosa by using nutritionally rich , pulpy pumpkin cores which we usually tend to throw away. Whenever we use pumpkin in larger quantities such as pumpkin puree , Sambar , kalasu etc, the inner core would be more in quantity and it is an awesome way to utilise in dosa batter. In this way, it can be utilised and turned into a healthy breakfast option.
Let us see how I make this super soft, porous dosa.
Dosa rice – 2 cups
Urad dal – ¼ cup
Methi seeds – 1 tablespoon
Inner soft core – ¼ cup to ½ cup ( quantity may vary according to the availability)
-Wash , soak dosa rice, urad dal, methi in water for 2 to 3 hours.
-Clean the pumpkin core, remove seeds, and keep it ready.
-Grind soaked rice and pumpkin core by adding sufficient salt into smooth paste.
-Ferment overnight or 8 – 10 hours. Next day prepare soft Dosas .
-If you like crisp roasted one, spread as thin as possible on heated iron griddle.
-Serve with coconut chutney or any other curry.