Follow these steps for perfect results
salt
to taste
fresh coconut
grated
poha (flattened rice)
soaked
dosa rice
watermelon rind
Wash and soak dosa rice in water for 2 hours.
Wash and drain poha in water using a strainer and keep aside.
Grind watermelon rind and grated coconut to a smooth paste in a mixer grinder.
Transfer the paste to a mixing bowl.
Add the soaked poha and dosa rice to the bowl.
Season with salt.
Add very little water to make a smooth, slightly thick dosa batter.
Leave the batter to ferment for 6 hours.
Heat a dosa griddle/fat cast iron tawa on medium heat.
Brush the griddle with a little oil.
Pour a ladle full of the dosa batter onto the hot griddle.
Pour a teaspoon of oil on the sides of the dosa.
Cover the griddle with a lid and let the dosa cook in its own steam until done.
Remove the dosa onto a plate.
Repeat with the remaining batter to make more dosas.
Serve hot with Coconut Chutney and Dali Thoy (Karwar Style Toor dal Curry).
Expert advice for the best results
For a crispier dosa, add a tablespoon of rice flour to the batter.
Adjust the amount of water to achieve the desired batter consistency.
Fermentation time may vary depending on the weather conditions.
Everything you need to know before you start
15 mins
Dosa batter can be made ahead and stored in the refrigerator for 2-3 days.
Serve the dosa hot off the griddle, folded or rolled.
Serve with coconut chutney, sambar, or dalithoy.
Garnish with chopped cilantro and a drizzle of ghee.
A classic pairing with South Indian breakfast
Discover the story behind this recipe
Dosas are a staple breakfast in South India. Using watermelon rind is a creative way to reduce food waste and add nutrients.
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