Watermelon Rind Dosa: A Traditional GSB Konkani Delight! Embark on a culinary adventure with this unique and flavorful dosa recipe that utilizes watermelon rind to create a scrumptious delicacy. The humble watermelon rind is transformed into a nutritious and delicious batter, blended with rice and fragrant spices, resulting in golden, crispy dosas that will tantalize your taste buds. This traditional GSB Konkani recipe is not only a delightful way to reduce food waste but also a delightful treat for breakfast or any meal of the day. Embrace the rich cultural heritage of coastal India with this delightful and sustainable culinary masterpiece!
How to make Watermelon Rind Dosa :
Begin by enjoying the watermelon, and set aside the white part of the watermelon to make dosa batter. You can save the remaining watermelon rind in the freezer for future use.
Soaking the rice aids in the grinding process. You can use either freshly grated coconut or tender coconut. The addition of soaked poha results in a spongy texture for the dosa. Incorporating turmeric is optional. Adjust the amount of jaggery according to your desired level of sweetness. Grind the rice and watermelon rind along with the mentioned ingredients to create a smooth batter. Transfer the batter to a large pot and allow it to ferment overnight, for a maximum of 6-8 hours. The batter should not be overly tangy for these sweet dosas.
Serving Suggestion Watermelon Rind Dosa:
My mom used to serve this dosa with freshly made ghee at home.
Additionally, you can serve it with fresh chutney as well.
WaterMelon Rind Dosa
Ingredients
- 1 cup rice any variety of your choice
- 1 cup watermelon rind white and some red part, finely chopped or grated
- 1/4 cup fresh grated coconut or thick coconut milk
- 1 cup poha flattened rice
- 1/4 tsp salt
- 1/2 tsp turmeric powder
- 3/4 cup jaggery or adjust to your desired sweetness
Instructions
- Wash the rice thoroughly and soak it in water for about 4-6 hours or overnight. Also, soak the poha in water separately for about 15-20 minutes before using.
- After soaking, drain the water from the rice and transfer it to a blender. Add finely chopped or grated watermelon rind, fresh grated coconut (or thick coconut milk), and soaked poha to the blender.
- Blend the mixture into a smooth batter, adding a little water if needed. The consistency should be similar to regular dosa batter.
- Pour the blended batter into a large bowl and add salt and turmeric powder. Mix well to combine all the ingredients evenly.
- Now, add jaggery to the batter and mix thoroughly until the jaggery is completely incorporated. Adjust the sweetness according to your taste preference by adding more or less jaggery.
- Cover the bowl with a lid or cloth and let the batter ferment for about 6-8 hours or overnight. The fermentation process will help in making the dosas soft and airy.
- After fermentation, give the batter a gentle stir. If the batter appears too thick, you can add a little water to get the desired consistency.
- Heat a non-stick dosa tawa or griddle on medium heat. Once the tawa is hot, Pour about 1/4 cup of the pancake batter onto the griddle for each pancake. Use the back of a spoon or a ladle to spread the batter into a circular shape.
- Drizzle a little oil or ghee around the edges of the dosa to make it crispy.
- Cook the dosa on medium heat until it turns golden brown and crisp. Flip the dosa and cook the other side for a few seconds.
- Once the watermelon rind dosa is cooked on both sides, remove it from the tawa and serve hot with your favorite chutney or sambar.
Notes
- Transfer the batter to a large container, leaving enough room for expansion during fermentation.
- Cover the container with a lid or a loosely placed plate, allowing some air circulation.
- Preheat your oven to the lowest possible temperature for a few minutes and then turn it off. Alternatively, if your oven has a “proof” or “warm” setting, you can use that setting.
- Place the covered container with the dosa batter inside the preheated (but turned off) oven. If you have an oven light, you can turn it on as it emits a gentle, consistent heat that helps maintain a warm environment ideal for fermentation.
- Keep the dosa batter in the oven with the light on for the recommended 7-8 hours or until you notice the batter has risen and fermented, with a slightly sour aroma.
