Ingredients
- 1 cup rice
- ½ cup poha/flattened rice
- 3 cups chopped white part of watermelon rind
- ½ cup fresh coconut milk
- Water for blending
- Oil for applying to the dosa
- Salt to taste
Preparation
- Soak rice and poha. After an hour, drain water. Blend all the other ingredients with rice and poha to a smooth but very slightly grainy paste. Add little water if necessary. The batter should be fairly thin for dosas.
- Let the batter stand overnight or for 8 hours.
- Heat a griddle and pour about ½ cup of the batter in the center. With a ladle help the batter to create a round.
- Let the dosa cook until bubbles appear all over.
- Spray a few drops of oil around the edges of the dosa to crisp up the edges.
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When the bottom is golden brown, flip over and cook for about 30 seconds more.
Serve hot with mint chutney.