Watermelon Rind Dosa ¦ Spicy garlic chutney

Watermelon is a nutritious fruit. Do you know that the watermelon rind is more nutritious than the pink flesh? Well.. Yes.. The white part and even the hard green skin is filled with nutrients.

Most of the time, can say every time we eat only pink part and discard the white part of watermelon. But after I came to know the health benefits, I always include in our diet. So here I have made dosa out of it. The dosa turn soft, porous and spongy and tastes good with any spicy chutney. You can use the watermelon pieces if it's not sweet to make this dosa and it also gives a nice pinkish color to the dosa. 

Here is the recipe of dosa and garlic chutney. 

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Watermelon Rind Dosa with Spicy Garlic Chutney

Yield: 15 - 20 dosas

Author: Namitha Shenoy

Soft, porous and spongy dosas, made with the combination of rice, black lentils and watermelon rind.

Ingredients:

For the dosa

• Watermelon Rind - 2 cups approx (you can add pink part as well) 
• Dosa rice - 2 cups
• Urad dal - ¼ cup
• Puffed rice or Poha - ½ cup 
• Methi - ½ tbsp 
• Salt to taste 
• Oil/ghee to fry dosa

Spicy garlic chutney

• Coconut (grated or chopped) - ½ cup
• Red or green chilli - 2 (I used the spicy one. U can add more if the chilli is less spicy) 
• Garlic cloves - 2 to 3 
• Tamarind paste - ¼ tsp
• Salt to taste 

Instructions:

For the Dosa

1. Wash and soak dosa rice, urad dal and methi together for 4-5 hrs.
2. In another bowl, soak puffed rice with enough water and soak for 4-5 hrs. 
3. After 4-5 hrs, peel the green hard part of the watermelon skin and roughly chop the white part. Add few pieces of watermelon to it. (u can add equal quantity of rind and fruit) 
4. First grind the watermelon rind without water. You will get a smooth paste. Transfer it to vessel and keep aside. 
5. Next add puffed rice(Squeeze out the water), rice, urad dal and methi mixture and grind for 2 minutes. You will get a coarse batter. 
6. Now add the watermelon rind paste to this and grind to smooth batter. (don't add extra water) 
7. Once done, transfer it to a big vessel and mix well for a minute. Cover and ferment for 8 hrs or overnight. 
8. Next day, gently mix the fermented batter. Add 1 tbsp salt and mix well. 
9. Now heat a cast-iron tawa and grease it with oil or ghee. Wipe off excess with tissue paper. 
10. Take a ladle full of batter and pour on the tawa. Spread a little. 
11. Add oil/ghee on sides, cover and cook the dosa on low flame until the upper side is properly cooked.  You can serve dosa without flipping it. But I like it to be cooked on both sides. So flip and cook for a min. Add oil or ghee if needed. 
12. Take from the tawa and serve hot with any spicy chutney. 

Spicy garlic chutney

1. In a mixie jar, take all the ingredients under for chutney and grind for 2 minutes.
2. Then add ½ cup of water and grind to a smooth paste. 
3. Chutney is ready. 

Notes:

The well fermented dosa and the right consistency makes the dosa soft and spongy and even porous. Don't make the batter watery. No need to add extra water since watermelon rind juice is enough to grind. Cast-iron tawa works the best here. If you don't have one, you can use nonstick tawa as well. Always cook the dosa on medium to low flame. If you feel the tawa is very hot, then Sprinkle water to normalise temperature of the tawa.

You can also prepare sweet version of this dosa by adding jaggery and relish the dosas with homemade butter. 

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