Watermelon Rind Dosa | How to make Kalingana Polo

Watermelon Rind Dosa is a traditional dosa from Karwar region, known as Kalingana Polo. Watermelon rind is always discarded but in this traditional dish this part is also used to make this dosa.

This unique dosa is very easy to prepare and is traditionally made with coconut and poha. The batter is thin and is simply pour over hot tawa and left to spread on its own. So it ends up being soft and porous.

When I had planned my list, it was still summer and I could’ve easily got watermelon during the season. However, I let it go and ended up in a season when watermelons are not in season. The strange part is, off late we get all fruits all time, irrespective of season. So the watermelon we get now is a small oblong fruit that seems to be imported.

Hubby Dear was very clear that we shouldn’t get fruits in off seasons. I just couldn’t avoid and asked Amma to get for me. I adapted the recipe from here. The batter colour was slightly pinkish, though the taste wasn’t sweet.

So for W is Watermelon Rind Dosa or Kalingana Polo in the AtoZ Flatbreads and More , where I am doing AtoZ Dosa Varieties. If you are keen to know what’s for W in AtoZ Indian Flatbreads, pls hop over!

Watermelon Rind Dosa

A to Z Dosa Varieties

A for Alle Belle
B for Bele Dose
C for Chilro
D for Dhuska
E for Eylanchi
F for Faraali Dosa
G for Ghaaroda
H for Heerekai Dosa
I for ILam Dosai
J for Jini Dosa
K for Kadapa Karam Dosa
L for Lentil Dosa
M for Mushti Dosa
N for Nachni Uttapam
O for Oats Dosa
P for Phanna Doddak
Q for Quinoa Dosa
R for Rava Onion Masala Dosa
S for Surnali Dosa
T for Thavalai Dosa
U for Ulli Karam Dosa with Cheese
V for Visiri Dosai

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How to make Watermelon Rind DosaStep by Step Pictures for making Watermelon Rind DosaHow to make Watermelon Rind Dosa 1

How to make Watermelon Rind Dosa 2

Karwar Style Kalingana Polo

Watermelon Rind Dosa | How to make Kalingana Polo

Ingredients Needed:

  • 1 cup Rice Rawa
  • 1 cup Watermelon Rind
  • 1/2 cup Coconut, grated
  • 1/2 cup Beaten Rice / Poha / Flattened rice
  • 1 tsp Salt to taste

How to make Karwar Style Kalingana Polo Recipe

  • Wash and soak the raw rice in water for 2 hours before we proceed to make the batter.
  • Wash and soak the poha and drain it well.
  • Now in a mixer, grind the watermelon rind along with grated coconut to a smooth paste.
  • Add the drained poha and raw rice, season with salt and make a smooth dosa batter by adding very little water.
  • The consistency of the batter should be a little thick.
  • Let the batter to ferment for 6 hours, before proceeding to make the dosas.
  • Now, heat a tawa on a medium heat, brush it with a little oil, pour a ladle full of the dosa batter, pour a teaspoon of oil on the sides. Cover it with a lid and let the dosa cook in its own steam till done.
  • Remove to a plate and continue with the rest as needed.
  • Serve with coconut chutney.

Kalingana Polo

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Watermelon Rind Dosa | How to make Kalingana Polo
Watermelon Rind Dosa is a traditional dosa from Karwar region, known as Kalingana Polo. Watermelon rind is always discarded but in this traditional dish this part is also used to make this dosa.
Votes: 0
Rating: 0
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Rate this recipe!
Course Breakfast, Dinner
Cuisine Karnataka
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Servings
Ingredients
Course Breakfast, Dinner
Cuisine Karnataka
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and soak the raw rice in water for 2 hours before we proceed to make the batter.
  2. Wash and soak the poha and drain it well.
  3. Now in a mixer, grind the watermelon rind along with grated coconut to a smooth paste.
  4. Add the drained poha and raw rice, season with salt and make a smooth dosa batter by adding very little water.
  5. The consistency of the batter should be a little thick.
  6. Let the batter to ferment for 6 hours, before proceeding to make the dosas.
  7. Now, heat a tawa on a medium heat, brush it with a little oil, pour a ladle full of the dosa batter, pour a teaspoon of oil on the sides. Cover it with a lid and let the dosa cook in its own steam till done.
  8. Remove to a plate and continue with the rest as needed.
  9. Serve with coconut chutney
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12 comments

  1. Same pinch Valli….your dosai has turned out so yumm with that lovely lace-y look. Makes me want to gobble it even though I had something similar just yesterday.

  2. OMG! I just left a comment on PJ’s space about watermelon rind paratha and here you are with the dosa, Valli 🙂
    I am so going to try this out soon

  3. How interesting to use watermelon rind in a Dosa . A recipe which sounds unique with coconut , poha and watermelon rind . I think I would need some guts to try something like this , but the Dosa is really nice and lacey .

  4. This is a brilliant idea of using watermelon rind. Sometimes I feel guilty for wasting so much watermelon, never knew it could be utilized so tastefully. Thanks for sharing.

  5. Wow a dosa from a waternwaterind heard for the first time. My mom makes bhaji from green white and people use to be amazed. I will tell her about this dosa and yes your hubby is right local and seasonal is best but sometimes we have to.

  6. adding watermelon rind in cooking I got to know first time. this dosa must be aromatic with watermelon smell and really loved the use.

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