Konkan Style Kalingana Polo, Watermelon Rind Dosa
Konkan Style Kalingana Polo is an age-old recipe from Konkan Region in India. Kalingana means watermelon in Konkani and Polo means Dosa, and as the name suggests, this dosa uses watermelon rind as the key ingredient.
The most popular part of the watermelon is the pink flesh. But like its cousin, the cucumber, the whole thing is edible. This includes the green scraps that usually end up in the compost bin and hence, here is a good option to use it.
The rind, which is the green skin that keeps all that water-logged delicious fruit safe, is completely edible. Here are just a few reasons why you should consider not throwing it out.
Dosa, a very famous savory crepe originally from Southern India, needs no introduction. Even though it is a South Indian cuisine, yet you will find different varieties of dosas in every nook and corner in India.
This being the season of watermelons, please make this delicious Konkan style Kalingana Polo and share your comments.
You may serve hot polo with any chutney of your choice. You can also make a Thogayal or Thuvaiyal as shown in the video. This is a quick and easy chutney recipe from the Tamil community in southern India.
WATERMELON RIND THOGAYAL, THUVAIYAL
Konkan Style Kalingana Polo
- Vitamix Blender
- Mixing bowl for resting the batter.
- Griddle to make Polo/Dosa. I used a cast iron griddle.
Ingredients for the Batter
- 2 cups Watermelon Rinds Roughly chopped.
- 1 cup Brown Rice Soak in water for 4 hours and use. Discard water while adding rice for grinding.
- ¼ cup Beaten Rice or Rice flakes. Also known as chuda, chiwda, poha, avil. Soak for 1/2 an hour and use.
- ¼ cup Grated Fresh Coconut
- 1.5 tsp Salt
ingredients required while making Polo
- ¼ cup Coriander leaves. Finely chopped.
- 2 tbsp Sesame oil or any cooking oil. for roasting Polo or Dosa.
- Add all ingredients listed to a grinder.
- Grind to a smooth batter. You may not need to add any water since the watermelon rind will have enough water content.
- Transfer the batter to a big pan.
- Add about 1/4 cup washed off water from the grinder jar.
- Mix everything , cover with a lid or with a cling film. Allow to ferment for 6 hours. You can even make the batter ahead and store it in the refrigerator once it is fermented. It will keep well for 4-5 days.
- In humid climate, the batter may ferment sooner. As soon as it ferments, keep it in the refrigerator and take out when ready to use. You can even make the batter ahead and store it in the refrigerator once it is fermented. It will keep well for 4-5 days.
- You can add some water to make it a free flowing dough.
- Add chopped coriander to the batter just before making dosa.
- Heat a griddle. Grease with little oil.
- Spread a ladleful of batter. Let it spread on its own. These dosas will be slightly thicker than the conventional dosas.
- Drizzle some oil all around.
- Flip and cook the other side too.
- Take out and serve with any chutney of your choice.
12 servings per container
- Amount Per ServingCalories94
- % Daily Value *
- Total Fat
- Saturated Fat 0.76g 4%
- Sodium 211.55mg 9%
- Potassium 82.86mg 3%
- Total Carbohydrate
- Dietary Fiber 0.95g 4%
- Sugars 1.82g
- Protein 1.67g 4%
- Vitamin A 1%
- Vitamin C 4%
- Iron 3%
- Magnesium 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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