These healthy pumpkin pancakes recipe is vegan, quick, and easy to make and the best way to enjoy pumpkin flavors. This pancake (dosa) can be prepared in less than 30 minutes.
Also, check out our seasonal favorite apple pancakes and zucchini pancakes.
About the recipe
This Indian instant dosa with pumpkin is also called dudde polo (bakri) in konkani, sihi kumbalakayi dose in kannada, Parangikai, or poosanikai dosai in Tamil.
You can serve these pumpkin semolina pancakes (sooji dosa) for instant breakfast or a quick after-school snack. These pumpkin pancakes are
- Healthy and easy to make.
- They have crispy edges and are tender inside.
- It's the best way to enjoy the flavor of freshly grated pumpkin.
- The recipe is vegan and can be easily made gluten-free, too.
Ingredients
Pumpkin: Yellow pumpkin, also called kaddu or dudde is used. Peel and grate the pumpkin.
Semolina: Also called durum wheat flour or suji rava to hold the batter.
Coconut: Gives it a soft texture and nice flavor.
Other ingredients: Sugar, salt, green chilies, and ginger to balance the flavors.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step Instructions
Pumpkin pancake batter
- In a bowl, add grated pumpkin, semolina, coconut, sugar, salt, ginger, green chile, and water little by little in increments to form a batter.
- The batter should be thick, but you must be able to spread the batter easily with your hands on the skillet. You can check the video on zucchini pancakes made a similar way.
How to cook pancakes (dosa)?
- Heat a non-stick pan or dosa tawa for cooking the pancakes.
- Once the pan is hot, add a laddle full of batter and spread it evenly with your fingers to form medium-thick dosa. ( If you find this difficult then feel free to cook mini pancakes)
- Drizzle butter/oil around the pancakes.
- Cover with a lid and cook on medium flame until the bottom becomes golden brown.
- Flip and cook on another side for one or two minutes until it becomes light golden in color. Drizzle oil or butter around the edges if needed.
- Repeat the process for the remaining batter.
- Serve hot with clarified butter (ghee), butter, honey, maple syrup and enjoy.
Tips
- To make it crispier, add more butter or oil and cook for a longer time on medium flame.
- If you like sweeter pancakes (dosa), then vary the amount of sugar.
- If you like the hint of spiciness, add green chile and ginger. Else, skip it.
- Based on the moisture content in the pumpkin, adjust the amount of water you add to make the batter.
- Wipe off the pan with tissue to remove any oil after cooking each dosa (pancake). In this way, you can quickly spread the next batter.
- This type of dosa (pancakes) should be cooked on medium flame before flipping. Don't be in a rush. After flipping, increase the flame to high and make it charred or golden brown.
- You can use pumpkin puree instead of freshly grated pumpkin. The amount of water you may have to add will vary in this case.
- Any leftover batter can be stored in the refrigerator for two days. Just mix it once before cooking pancakes.
- Cooked pancakes (dosa) taste the best when eaten the day it is cooked. If there are any leftovers, store them in an airtight conatiner. Reheat in microwave or dosa tava and serve within 5-6 days.
- To make pumpkin dosa even more flavorful, you can add pumpkin spice to the batter.
More Pumpkin Recipes
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Recipe card
Pumpkin Pancakes Recipe | Indian Dosa with Pumpkin
This healthy pumpkin pancakes recipe is vegan, quick, and easy to make and the best way to enjoy the flavors of pumpkin. Pumpkin pancake (dosa) can be prepared in less than 30 minutes and served for breakfast.
Equipment
- Dosa tawa or skillet
Ingredients
- 1 cup Grated pumpkin
- 1 ½ cup Semolina Sooji rava or durum wheat flour
- ¼ cup Grated coconut fresh/dry
- 2 teaspoon Sugar
- Salt to taste
- 1 inch Ginger grated (optional)
- 1 Green chile finely chopped (optional)
- ½ to ¾ cup Water approx
- Vegetable oil or Coconut oil for cooking pancakes ( Non-vegan can use butter for cooking pancakes)
Instructions
Pumpkin pancake batter
- In a bowl, add grated pumpkin, semolina, coconut, sugar, salt, ginger, green chile, and water little by little in increments to form a batter.1 cup Grated pumpkin, 1 ½ cup Semolina, ¼ cup Grated coconut, 2 teaspoon Sugar, Salt to taste, 1 inch Ginger, 1 Green chile
- The batter should be thick, but you must be able to spread the batter easily with your hands on the skillet. You can check the video on zucchini pancakes made the similar way or step-by-step pictures on zucchini pancakes.½ to ¾ cup Water approx
How to cook pancakes (dosa)?
- Heat a non-stick pan or dosa tawa for cooking the pancakes.
- Once the pan is hot, add a laddle full of batter and spread it evenly with your fingers to form medium-thick dosa. ( If you find this difficult then feel free to cook mini pancakes)
- Drizzle butter/oil around the pancakes.Vegetable oil or Coconut oil
- Cover with a lid and cook on medium flame until the bottom becomes golden brown.
- Flip and cook on another side for one or two minutes until it becomes light golden in color. Drizzle oil or butter around the edges if needed.
- Repeat the process for the remaining batter.
- Serve hot with clarified butter (ghee), butter, honey, maple syrup and enjoy.
Video
Notes
- To make it crispier, add more butter or oil and cook for a longer time on medium flame.
- If you like sweeter pancakes (dosa), then vary the amount of sugar.
- If you like the hint of spiciness, add green chile and ginger. Else, skip it.
- Based on the moisture content in the pumpkin, adjust the amount of water you add to make the batter.
- Wipe off the pan with tissue to remove any oil after cooking each dosa (pancake). In this way, you can quickly spread the next batter.
- This type of dosa (pancakes) should be cooked on medium flame before flipping. Don't be in a rush. After flipping, increase the flame to high and make it charred or golden brown.
- You can use pumpkin puree instead of freshly grated pumpkin. The amount of water you may have to add will vary in this case.
- Any leftover batter can be stored in the refrigerator for two days. Just mix it once before cooking pancakes.
- Cooked pancakes (dosa) taste the best when eaten the day it is cooked. If there are any leftovers, store them in an airtight conatiner. Reheat in microwave or dosa tava and serve within 5-6 days.
- To make pumpkin dosa even more flavorful, you can add pumpkin spice to the batter.
Nutrition
Calories: 187kcalCarbohydrates: 35gProtein: 6gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 222mgPotassium: 168mgFiber: 3gSugar: 2gVitamin A: 1646IUVitamin C: 3mgCalcium: 13mgIron: 2mg
Tried this recipe?Let us know how it was!
Note: We originally posted this chickpea tikka masala recipe in Nov 2016. It has now been modified in Sep 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
K. Wayne
Looks delicious. Just looking at the picture above made me hungry. How would sweet potatoes or yams work as a substitute for pumpkin?
Kushi
Sweet potato or yam may be an interesting substitution for pumpkin. If you do try this variation, let me know how it turned out!