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.
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
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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