Healthy, delicious and quick breakfast recipe from Karwar – Watermelon Rind Dosa, Kalingana Polo recipe with detailed step-wise pictures. Make the best use of watermelon rind with this easy dosa recipe.
Covid-19 lockdown has all been about viral food trends. While I might not have joined the dalgona coffee bandwagon, I sure joined the sourdough club. I did not do pancake cereal but I did make some watermelon rind recipe, starting with this extremely delicious Watermelon Rind Dosa - Kalingana Polo, a specialty from Karwar, north Karnataka. For someone who hates (yes, I know hate is a strong term) watermelon and cant stand the sight or smell of the fruit, it took me all my resolve to try this recipe for the first time in my life. The rest of the family absolutely loves watermelon and we usually throw away the rind but this time I thought I will have to try out atleast one recipe.
My first thought was to use watermelon rind for making homemade tutti frutti as my sister suggested and shared her recipe with me. While that couldn’t be tried immediately, I decided to make the Watermelon Rind Dosa. Having had neer dosa, I have a vague idea of how this dosa would be but I have never tasted/tried it before. I used this recipe for reference and adjusted it to suit our tastes. There is no urad dal in this dosa and only dosa rice is used. The other prominent taste is of the coconut, which is fermented overnight with ground rice and watermelon rind. This Kalingana Polo turned out so delicious!
As watermelon rind (white part, without the green skin or pink flesh) and fresh coconut are used in making this Watermelon Rind Dosa, I didn’t want to store the batter in fridge. The measurements that I used made 12 Dosas which were just right for our breakfast for 4 people. I am sure it will work for one more day stored in fridge, but it is better to finish off the batter in one go. The Kalingana Polo (Watermelon Dosa) is soft, fluffy and so very delicious. I served it with Roasted Peanut Chutney and Raw Onion Chutney, it was a huge hit with the family. Surprisingly, I loved it too. There was no after-taste or flavor or smell of watermelon at all. I am sure I will be making this many times more in my kitchen 🙂
How to make Watermelon Rind Dosa | Kalingana Polo
📖 Recipe
Watermelon Rind Dosa | Kalingana Polo
Equipment
- Blender/Mixer Grinder
- Cast Iron Dosa Tawa/Flat Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Watermelon Rind Chopped White part without green part
- 1 cup Dosa Rice Raw Rice
- â…“ cup Poha/Rice Flakes
- ¼ cup Chopped Coconut
- Salt as needed
- Water as needed
- Oil as needed
Instructions
- Soak dosa rice in enough water for 4-5 hours.
- In the last 30mins before grinding the batter, soak poha in enough water.
- In a blender add chopped watermelon rind, chopped coconut.
- Grind into a smooth paste.
- Add soaked rice and poha in batches to the blender, grind into a smooth batter with just enough water.
- Remove the batter onto a large bowl. Let it ferment for 8-10 hours or overnight.
- Before making the dosas, add salt needed for the batter. Mix well.
- The batter should neither be too thick nor too thin.
- Heat a cast iron dosa tawa. Set the flame on medium. Pour a ladle of batter at the center and spread the dosa – neither too thick nor thin. Sprinkle oil all around the dosa.
- Cook it covered on medium flame until the top is cooked and the bottom looks golden. Remove onto a plate. Repeat this with rest of the batter.
- Serve hot with chutneys of your choice.
Nutrition
Detailed step-wise picture recipe of making Watermelon Rind Dosa | Kalingana Polo
Soak dosa rice in enough water for 4-5 hours.
In the last 30mins before grinding the batter, soak poha in enough water.
In a blender add chopped watermelon rind, chopped coconut.
Grind into a smooth paste.
Add soaked rice and poha in batches to the blender, grind into a smooth batter with just enough water.
Remove the batter onto a large bowl. Let it ferment for 8-10 hours or overnight.
Before making the dosas, add salt needed for the batter. Mix well.
The batter should neither be too thick nor too thin.
Heat a cast iron dosa tawa. Set the flame on medium. Pour a ladle of batter at the center and spread the dosa – neither too thick nor thin. Sprinkle oil all around the dosa.
Cook it covered on medium flame until the top is cooked and the bottom looks golden. Remove onto a plate. Repeat this with rest of the batter.
Serve hot with chutneys of your choice.
Recipe Notes
- Don’t use the green part of the watermelon which will cause bitterness.
- The batter would not raise much during fermentation but it should have a sweet sour fragrance.
- Store any leftover batter in fridge and use within a day.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Lina
This is amazing...a great idea!
Ramya
Thanks Lina 🙂