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Watermelon Rind Dosa is a Gluten Free + Vegan soft and spongy Dosa made with Watermelon rind and basic pantry essential. No lentils added. Served as breakfast or snack

Watermelon Rind Dosa | Kalingana Polo | Kalingada Polo

Kalyani
Watermelon Rind Dosa | Kalingana Polo | Kalingada Polo is a Gluten Free + Vegan soft and spongy Dosa made with Watermelon rind and basic pantry essential. No lentils added 
5 from 14 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Soak + Grinding + Fermentation Time 12 hours
Total Time 12 hours 25 minutes
Course Breakfast, Brunch, Dinner Ideas
Cuisine Indian, Konkani, South Indian
Servings 25 servings

Equipment

  • 1 Wet Blender
  • Tava / Skillet (pref cast iron)
  • Ladle
  • Spatula

Ingredients
  

  • 2 cups Watermelon Pith (Watermelon Rind)
  • 1 cup Raw rice any short grained rice / Dose Akki will also do - not Idli Rice
  • 1/2 cup Fresh Grated coconut
  • 1/4 cup Flattened Rice thick variety Poha
  • 1 tsp salt
  • 1 tsp Oil 1 tsp oil for each dosa

Instructions
 

  • Cut the watermelon into wedges, Scrape the red flesh out (use as fruit / juice),
  • With a sharp knife, cut the white flesh part close to the green skin, cut into skin
  • A teeny weeny bit of green or red sticking to the white flesh will not make any difference, as long they are negligible tiny bits
  • Wash and Keep the white flesh aside, or cut this later close to grinding time (as it doesn’t need soaking)
  • Wash the rice in several changes of water till water runs clean.
  • Soak the rice and poha in separate bowls for 4 hours
  • For the rest of the stages, watch the video below for the complete recipe, and let me know how you liked it

Video

Watermelon Rind Dosa~Kalingana Polo~Kalingada Polo #Konkani #SizzlingTastebuds #Dosa #Breakfast

Notes

Tips to make a soft and spongy Kalingana Polo

  1. Soak for only 4 hours, grind and ferment only for 4 hours (for moderately tropical climates)
  2. A few recipes make this instantly without fermentation too, but I haven't tried that.
  3. Make sure you grind the pith / rind to a smooth paste before mixing it with the rice-flattened rice batter.
  4. If you use White rice and white poha (against the brown rice and red poha I have used), the colour of the dosa will be milky white
  5. Do not spread the batter too much - the batter is very fragile , so take 1-2 deep ladles of this and pour to a moderately hot skillet.
  6. Moderate the flame / tava temp to be medium (not high / not low)
  7. If you wish you can skip the oil entirely for the dosa (as I did it for myself and the husband man) - in that case, pour the batter to a thickish omelette kind of disc, cook and cover for 1-2 mins
  8. Traditionally, this dosa is porous and soft and spongy, If you have issues fermenting the batter in cold climates or otherwise, try adding 1/2 tsp of cooking soda / eno, mix and try making the dosa / Polo immediately.
Keyword Crepe, Dosa, Dosa without lentils, Dose, Gluten Free, Kallangadi Dose, Polo, savoury pancake, Watermelon Dosa
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