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Watermelon Rind Dosa with Ginger-Coconut Chutney


DTF Southend-on-Sea

A tasty and unique dosa made with grated watermelon rind that is served with a tangy Ginger-Coconut Chutney. This is a great way to change up traditional dosas.

Ingredients:
  • 2 cups of watermelon rind, grated
  • 1 cup of rice flour
  • 1/4 cup of urad dal split black gram
  • 1/2 teaspoon of fenugreek seeds
  • Salt to taste
  • Water, as needed
  • Oil for cooking dosas
  • For Ginger-Coconut Chutney:
  • 1/2 cup of grated coconut
  • 1 inch piece of ginger, chopped
  • 2-3 green chilies
  • 1/4 cup of roasted chana dal split chickpeas
  • Salt to taste
  • 1 tablespoon of oil
  • 1/2 teaspoon of mustard seeds
  • A few curry leaves

Instructions:

Wash and soak urad dal and fenugreek seeds in water for 4-6 hours

Grind the soaked dal and fenugreek seeds into a smooth batter using some water

Keep it aside

In a mixing bowl, combine the grated watermelon rind and rice flour

Add the urad dal batter to the rice flour-watermelon rind mixture

Add salt and mix well to form a dosa batter

Add water as needed to achieve the desired consistency

Heat a dosa tava griddle and grease it with a little oil

Pour a ladleful of the dosa batter onto the tava and spread it in a circular motion to form a thin dosa

Drizzle some oil around the edges and cook until the dosa turns golden brown and crisp

Flip the dosa and cook the other side until its cooked through

Repeat the process with the remaining batter to make more dosas

For the Ginger-Coconut Chutney, blend grated coconut, chopped ginger, green chilies, roasted chana dal, and salt to a smooth paste using a little water

Heat oil in a small pan, add mustard seeds and curry leaves

Let them splutter

Pour the tempered mixture into the chutney and mix well

Serve the Watermelon Rind Dosa hot with Ginger-Coconut Chutney

Enjoy your unique and flavorful dosa


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