After the Watermelon Rind Halva, comes the Dosa. Soft, fluffy and porous ones which are accompanied by a Chutney. I like to use Coconut oil to make these dosas as that is how they are traditionally made. You may use oil of your choice.
Ingredients :
250 gms Rice
100 gms Urad dal
One fistful Poha/Beaten rice
6 tbsps grated coconut
2 fistfuls Watermelon Rind/ white portion
1/2 tsp Methi/ Fenugreek seeds
Salt
Oil
Method :
Wash and soak the rice and urad dal together for five hours. Soak the Methi separately. Tip the methi, Poha, grated coconut and the watermelon rind and grind to a smooth paste. Add the urad and dal mixture and grind till the batter is smooth and fluffy. Pour it into a container. Add salt, mix and allow to ferment for 10-12 hours. Before making the Dosa, mix thoroughly. Heat a Tava/griddle. Pour a ladleful of the batter and spread it to a four or six inch diameter circle. The Dosa has to be thick and not spread thin. Drizzle a spoon of coconut oil. Cover and cook. These dosas are cooked only on one side. Remove the Dosa gently and serve it hot with a Chutney.
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