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!
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
PIN This for Later!
Step by Step Pictures for making Watermelon Rind Dosa
Watermelon Rind Dosa | How to make Kalingana Polo
- 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.