Watermelon rind dosa
A south-indian style pancake, made with watermelon rind and rice.
Servings 5 people
- 2 cups raw rice i used sona masuri
- 2 cups watermelon rind the white pith
- 3 nos green chilies
- ¼ cup freshly grated coconut or frozen
- 1 teaspoon salt or to taste
- handful of fresh curry leaves
- handful of fresh crinaer leaves
- gingely oil for making dosas or any oil of your choice
- 2 nos medium sized onions or 1 cup finely chopped onions
- 1 teaspoon cumin seeds /jeera
- 1 teaspoon shredded ginger
Wash and soak rice in water for 2-3 hours. After the soaking time, drain the water, take the rice along with watermelon rind, coconut, chilies, curry leaves and ginger.
Grind it to a smooth batter. I used my mixer and ground the batter in batches. Take care not to grind all at once, your mixer might conk off. So, divide the ingredients into two batches and grind.
I didn't add any water to the batter while grinding, the watermelon rind has enough water to help in grinding. After grinding, remove the batter to a clean vessel. Let the batter sit for 15 minutes.
Add chopped onion, salt, cumin seeds and ginger to the batter and give it a good stir.
To Make the dosa
To make the dosa, heat a tava/pan, add a teaspoon of oil to the tava when it is hot, wipe it well with a tissue or a cloth. Pour a ladle of batter in the center, spread a little, but, not too thin.
Dot the edges with gingely oil,make a hole in the center and add lil oil there too. Cover and cook for a minute.
Flip the dosa, and cook the other side for another minute. Remove the dosa on to a serving plate, serve hot along with any chutney of your choice.
- Make the dosa's a bit thick like adai or a pancake.
- This dosa tastes better when served hot straight off the tava.
Calories: 286kcal | Carbohydrates: 60g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 472mg | Potassium: 107mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg