Karwar Style Kalingana Polo Recipe - Watermelon Rind Dosa
Karwar Style Kalingana Polo Recipe - Watermelon Rind Dosa is a delicious dosas made with watermelon rind.The watermelon rind dosa's are easy to prepare with minimal ingredients. The watermelon rind and coconut added to the batter renders a subtle sweetness to the dosa's. Serve it along with coconut chutney and Dal.
Karwar Style Kalingana Polo Recipe - Watermelon Rind Dosa is a traditional dosa recipe from the Karwar region. Watermelon rinds are usually discarded, however this unique dosa is prepared using the rinds. It is said that the maximum amount of nutrients are actually stored in the watermelon rind. The watermelon rind dosa's are easy to prepare with minimal ingredients. The watermelon rind and coconut added to the batter renders a subtle sweetness to the dosa's. Unlike the other dosa variants, this one is prepared by pouring a ladle full on the hot griddle and not spread it. It is then left to cook with a lid on to let the dosa cook in its own steam. It is soft and porous.
Did you know: Watermelon rind is also completely edible, like the watermelon pulp. Citrulline in the rind gives you a energy boost to perform well during workout and has aphrodisiac quality for men. Researches have also proved that it reduces blood pressure and possibly help keep prostate cancer at bay.
If you like this recipe, try more recipes like
- 1 cup Dosa rice
- 1 cup Watermelon rind
- 1/2 cup Fresh coconut , grated
- 1/2 cup Poha (Flattened rice) , soaked
- Salt , to taste
How to make Karwar Style Kalingana Polo Recipe - Watermelon Rind Dosa
To begin making Karwar Style Kalingana Polo Recipe- Watermelon Rind Dosa, wash and soak the dosa rice in water for 2 hours before we proceed to make the batter.
Likewise, wash and drain the poha in water using a strainer and keep aside.
Now in a mixer grinder, grind the watermelon rind along with grated coconut to a smooth paste. Take it out in a mixing bowl.
Add the soaked poha and dosa rice, season with salt and make a smooth dosa batter by adding very little water.
The consistency of the batter should be a little thick.
Leave the batter to ferment for 6 hours, before proceeding to make the dosas.
Now, heat a dosa griddle/fat cast iron tawa on a medium heat, brush it with a little oil, pour a ladle full of the dosa batter, pour a teaspoon of oil on the sides. Cover it with a lid and let the dosa cook in its own steam till done.
Remove it on a plate and proceed to make rest of the Kalingana Polo similarly with the remaining batter.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.