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.