Halloween Special- Spider Webbed Dosa and Pumpkin Bhaji

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So I start thinking and exploring and nothing challenging hits my head for this Halloween special. When I started looking for ideas and inspiration, all I saw was candied apples, pumpkins and spiders all over the Internet where I searched for Halloween. So I crushed that Candy and went ahead with Pumpkin and Spiders as an inspiration with the twisted chef in me and created Spider webbed Dosa with pumpkin Bhaji appetizer.

It's easy and an innovative DESI approach to Halloween offerings. Check out the recipe guys, because this one is going to get spooky!

 

 

Ingredients:

Dosa batter, any local store bought dosa batter will do.

Pour the batter in a squeezy bottle to make the spider webbed dosa.

For the Pumpkin Bhaji:

200 gms of pumpkin cleaned and cut into cubes

1 medium sized onion, finely chopped

2 green chilies, slit lengthwise

7-8 curry leaves

½ tsp. of mustard seeds

½ tsp. of cumin seeds

A pinch of asafetida

1 tsp. of turmeric

2 tbsp. of fresh grated coconut

A few sprigs of coriander leaves, for garnish

Method:

To make the Bhaji, heat oil in a pan.  Once hot, add asafetida, cumin seeds, mustard seeds, curry leaves, slit green chilies and sauté for a min.

Add finely chopped onions and sauté till the onions soften and turn translucent.

Add the cubed pumpkin and sauté for another 4-5 minutes. Add a pinch of salt as this will allow the pumpkin to release moisture and cook the vegetable.

Once the pumpkin is almost cooked, add turmeric and mix well. Adjust seasoning if required and cook it till the pumpkin is soft and cooked through.

Turn off the heat and fold in grated coconut and finely chopped coriander.

For Dosa, make small spider webs on a large dosa griddle. Ensure you brush it with ghee/butter before you start making the webs.

Using a squeezy bottle makes it easy to make the spider-webbed dosa. I sprinkled some “Gun powder” over the dosa for that extra colour and a hint of taste.

To assemble, place the minis dosa webs, spoon the Pumpkin Bhaji over the centre and garnish it with grated fresh coconut and coriander leaf. Serve along with a chutney!

Phew! Making the spider webs is quite tricky but when the end result is a treat, you have got to be a spider and keep trying. After the first few fails, you will nail the dosas. I even tried a large platter sized webbed dosa and it turned out great too. While attempting a full pan sized web dosa, ensure the centre is a flat surface to smear the chutney and spoon the bhaji over it. It can be enjoyed as a pull apart dosa like a sharing concept. Either which ways, it's Halloween gone Desi and I hope you all have enjoyed this recipe and will try it out. Happy Halloween!!!! #BeFearless!

P.S. Food enthusiasts, if you wish to get a taste of the behind the scenes action of the LiveInStyle.com dishes and more, you can follow me on Instagram. Enjoy!

Article and Images- Harsh Dixit

Four Seasons Blush Rose pairs best with Indian appetizers. It's enjoyed best at 8° -10° C.

LiveInStyle.com encourages you to Party Responsibly!

 

 

Halloween Special- Spider Webbed Dosa and Pumpkin Bhaji

Harsh Dixit

So I start thinking and exploring and nothing challenging hits my head for this Halloween special. When I started looking for ideas and inspiration, all I saw was candied apples, pumpkins and spiders all over the Internet where I searched for Halloween. So I crushed that Candy and went ahead with Pumpkin and Spiders as an inspiration with the twisted chef in me and created Spider webbed Dosa with pumpkin Bhaji appetizer.

It's easy and an innovative DESI approach to Halloween offerings. Check out the recipe guys, because this one is going to get spooky!

 

 

Ingredients:

Dosa batter, any local store bought dosa batter will do.

Pour the batter in a squeezy bottle to make the spider webbed dosa.

For the Pumpkin Bhaji:

200 gms of pumpkin cleaned and cut into cubes

1 medium sized onion, finely chopped

2 green chilies, slit lengthwise

7-8 curry leaves

½ tsp. of mustard seeds

½ tsp. of cumin seeds

A pinch of asafetida

1 tsp. of turmeric

2 tbsp. of fresh grated coconut

A few sprigs of coriander leaves, for garnish

Method:

To make the Bhaji, heat oil in a pan.  Once hot, add asafetida, cumin seeds, mustard seeds, curry leaves, slit green chilies and sauté for a min.

Add finely chopped onions and sauté till the onions soften and turn translucent.

Add the cubed pumpkin and sauté for another 4-5 minutes. Add a pinch of salt as this will allow the pumpkin to release moisture and cook the vegetable.

Once the pumpkin is almost cooked, add turmeric and mix well. Adjust seasoning if required and cook it till the pumpkin is soft and cooked through.

Turn off the heat and fold in grated coconut and finely chopped coriander.

For Dosa, make small spider webs on a large dosa griddle. Ensure you brush it with ghee/butter before you start making the webs.

Using a squeezy bottle makes it easy to make the spider-webbed dosa. I sprinkled some “Gun powder” over the dosa for that extra colour and a hint of taste.

To assemble, place the minis dosa webs, spoon the Pumpkin Bhaji over the centre and garnish it with grated fresh coconut and coriander leaf. Serve along with a chutney!

Phew! Making the spider webs is quite tricky but when the end result is a treat, you have got to be a spider and keep trying. After the first few fails, you will nail the dosas. I even tried a large platter sized webbed dosa and it turned out great too. While attempting a full pan sized web dosa, ensure the centre is a flat surface to smear the chutney and spoon the bhaji over it. It can be enjoyed as a pull apart dosa like a sharing concept. Either which ways, it's Halloween gone Desi and I hope you all have enjoyed this recipe and will try it out. Happy Halloween!!!! #BeFearless!

P.S. Food enthusiasts, if you wish to get a taste of the behind the scenes action of the LiveInStyle.com dishes and more, you can follow me on Instagram. Enjoy!

Article and Images- Harsh Dixit

Four Seasons Blush Rose pairs best with Indian appetizers. It's enjoyed best at 8° -10° C.

LiveInStyle.com encourages you to Party Responsibly!

 

 

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