We have always at home tried to use every part of vegetables and do minimal waste cooking. Today’s recipe is on that line. Watermelon rind dosa. Time to get tea along for the ride as usual
#RecipeOfTheDay #LockdownCooking
#RecipeOfTheDay #LockdownCooking
Remove the green part of the peel and set aside the white part. Little pink is fine
Take
1 cup rice (I use dosa rice)
1/2 cup poha
For 4-5 hrs
Dal not needed
1 cup rice (I use dosa rice)
1/2 cup poha
For 4-5 hrs
Dal not needed
Need to soak till the rice is soft enough to be ground
Drain water. Add chopped watermelon rind , 1/4 cup grated coconut and grind to a coarse paste.
This needs to be the texture of the batter. It’s slightly thinner and coarser than normal idli batter
At this point, I leave the batter overnight for fermentation. Some people also make this without fermenting. Bit like neer dosa I guess. I prefer fermentated one
Add salt and pour on a hot tawa. You don’t need to spread the batter. It spreads on its own
Spread a little ghee/oil and cover and cook for a few minutes
Cook till the top looks set & the bottom is golden brown. Loosen from sides a bit and then flip. Cook the other side
Bas it’s ready. But I will also leave you with a tip for dosa and cast iron tawa. Between every few dosas, add a few drops of ghee and spread it on the tawA. It’s a game changer for flavour + keeps the tawa beautifully seasoned
Eat with chutneys. I love love the fact due to the current situation everyone is re-looking at it. I hope we continue looking at peels and seeds in the same way as we are now.
If you make this, share a picture
If you make this, share a picture
