A - Z Karnataka Recipe Series ~ W for Watermelon Rind Dose / Kalingana Polo
These dose are not instant and needs advance planning. The ingredients need to be soaked, ground and fermented overnight similar to regular dose. These are soft and spongy in texture like surnoli / set dose. One cannot even notice the watermelon flavor here. In fact one can hardly notice these dose being any different from the regular version except these being softer. The yummy dose go well with any spicy accompaniment like the regular dose.
I find summer to be the best time to prepare these dose when the watermelons are available in abundance. I freeze the white part of the rind after enjoying the fruit so that I can have access to it even during winters when the fruits are not found. Any cheap quality rice will work for dose recipe, if living in India. I use extra long grain rice for my dose which they sell in bulk at Sams / Costco stores.
Ingredients: (Yield - about 9 to 10 dose)
1 cup rice
1 tsp. fenugreek seeds
1 cup puffed rice or flattened rice (I used puffed rice.)
1 heaped cup of white watermelon rind
1/4 cup fresh / frozen grated coconut
Salt to taste
1/2 cup water
Oil to make dose
1 tsp. fenugreek seeds
1 cup puffed rice or flattened rice (I used puffed rice.)
1 heaped cup of white watermelon rind
1/4 cup fresh / frozen grated coconut
Salt to taste
1/2 cup water
Oil to make dose
Prep work:
* Rinse rice, fenugreek seeds and flattened rice (poha) if using with water and drain. Soak them in water for at least 3 to 4 hours. If using puffed rice / murmura instead of flattened rice / poha then just rinse them before grinding the dose batter.
* Cut the red fruit from the watermelon and you will be left with the outer green skin and the white rind.
* Rinse rice, fenugreek seeds and flattened rice (poha) if using with water and drain. Soak them in water for at least 3 to 4 hours. If using puffed rice / murmura instead of flattened rice / poha then just rinse them before grinding the dose batter.
* Cut the red fruit from the watermelon and you will be left with the outer green skin and the white rind.
* Carefully remove the white part with a knife and discard the outer green part.
* Drain the water used to soak the rice or save about half a cup to grind the batter and drain the rest.
* Thaw if using frozen coconut. First grind together watermelon rind and coconut. Then add soaked rice and fenugreek seeds, rinsed puffed rice / flattened rice, coconut and salt. Grind into a thick and fine batter adding water as needed. (I used about half cup. You can use the water that was used in soaking the rice. If you live in a hot climate, salt can be added before making the dose instead.)
* Transfer the ground batter to a container, cover it and leave it in a warm place overnight to ferment. (I ground the batter the previous evening at around 4 pm and made dosas for the breakfast next morning. Basically I left it to ferment for about 15 hours.)
* The batter in this case won't rise dramatically but it will become thicker and porous and you can lightly smell the fermentation.
* The batter in this case won't rise dramatically but it will become thicker and porous and you can lightly smell the fermentation.
* Heat a tawa and pour a ladleful of batter at the center and don't spread it.
* Add a tsp. of oil around the edges and COVER it with a lid. You will start to notice holes developing and when the dose appears dry on the surface, flip it.
* Cook for few more seconds until the bottom side gets cooked as well and transfer the dose onto a plate using a spatula.
* Repeat the steps of dose making with the remaining batter.
* Serve them warm with a chutney any spicy accompaniment. Mine were served with vegetable saagu and chutney pudi.
6 comments:
Yummy dosa Suma. I never added murmura or poha to my version. That's an interesting addition.
Fantastic dosa Suma. So wonderful to know you had planned so much ahead to have this dish saved up. Though I must say, having done a handful of atoz challenge, I always end up finding tough alphabets from Karnataka cuisine. I was always glad I never had a second clause of not repeating the cuisine.hehehe..I have made this dosa and enjoyed it much.
What a wonderful dosa using the watermelon rind. I had planned on making this dosa over the summer and saved the rind but somehow it slipped my mind and the rind went bad. I felt guilty for not freezing the rind. I need to freeze the rind next time.
Now that looks like a really interesting dosa to be made when the rind is always available... so puffy and fluffy...
such detailed explanation. thank you for sharing.
I have always added poha in this dosa but adding puffed rice is interesting. Does it change the texture of the dosa? The dosa looks super fluffy and soft.
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