Thursday, December 6, 2012

Butter milk Pumpkin Pancake/dosa ( eggless)
Pumpkin pancakes

Make the most of winter harvest with this warming, seasonal Pancake.Here i have created this colourful, healthy pancake with pumpkin and buttermilk,which really goes well with my date and raisin chutney .This is what i packed in my kids lunch box and they are really super exited to see some tangy any sweet chutney along with this pancakes,its like double treat for them.
Prep time: 20 mins
Cook time: 10-15 mins
Yield: 10
  • 2 cups Maida/all purpose flour
  • 1 cup Besan/chickpea flour/gram flour
  • 2 cups Sour buttermilk
  • 2 cups Pumpkin (grated)
  • 1/4 cup Coriander leaves ( chopped)
  • 1tsp Sugar
  • 2 Green chillies ( chopped)
  • 1/2tsp Baking soda
  • 1tsp Baking Powder
Cooking Directions

  1. Take a bowl,add buttermilk,baking powder and baking soda and blend it well.
  2. Now add 11/2 Cup grated pumpkin ( reserve half cup for garnishing) and 1/2 of the coriander,chopped green chillies ,salt and sugar.Mix it well till sugar dissolves.
  3. Lastly add in maida and gram flour/besan and make a smooth batter by adding little water to make a smooth ,thick batter for pancake.Keep this batter at least hour or 2 for fermenting.
  4. After an hour start making pancakes.
  5. Heat griddle or non-stick pan and drizzle some butter or oil and pour 1 ladle full of the batter and lightly spread to make 4 inch round pancakes.
  6. Now sprinkle some grated pumpkin and chopped coriander and cover it till its cooks well.
  7. Open the lid and turn it to other side,again drizzle some butter or oil and cook till crisp and golden brown.
  8. Goes well with any types of chutney or sweet and sour sauce.
PUmpkin dosa/pancakes


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