This sweet dosas are a common dish in most Konkani homes. We make these during the watermelon season mostly, but Cucumber or Magge/Dosekai can also be used instead. The pinkish white part of the watermelon near to the skin is used for this dosa.
Ingredients
Watermelon - 1 cup
Rice - 1 cup
Poha/Beaten rice - a fistful
Grated fresh/frozen coconut - 1/4 cup
Jaggery - 1/2 cup. You can add upto 3/4 cup to vary according to your taste.
Haldi/Turmeric powder - a pinch
Cashewnut pieces - a handful ( optional )
Salt - to taste
Method
- Wash the rice and soak it in water for 2 hours.
- Soak the poha in water for about 10 minutes. Squeeze the water out from the poha.
- In a mixie, grind the rice, poha, watermelon pieces, jaggery, coconut and salt together. You don't need to add water as the watermelon will leave out water.
- Let the batter ferment overnight.
- In the morning, add the haldi powder and mix well.
- On a hot tawa, put a ladlefull of batter. Do not spread the batter in circle. It should be a thick dosa, let the batter flow on its own.
- Drop a few cashewnut pieces on top of the dosa, drizzle oil on all sides and on top.
- Let it cook on medium flame on only one side.
- Serve hot with a chutney by the side.
Note :- This dosa has to be fried on only one side, so there is no need to flip it over.
- Once you pour the batter on hot tawa, do not use ladle to spread the batter, it should be thick like a set dosa.
- As it gets cooked, it will form a porous texture, then it will be very soft.
- These dosas should be very small, like set dosas.
- Adding cashewnuts is optional. My MIL always adds them, so I thought of sharing it with you all as it lends a nice flavour.
- The watermelon pieces that we add in this are the pinkish white parts near the skin after cutting up all the fruit, but take care not to take too much of the white part.
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11 Comments:
delicious dosa Maya! look at those beautiful pores. Lovely texture.
Surnoli looks great.This is my mom's favorite. We make it little differently - without watermelon and adding buttermilk for fermenting. Your version looks delicious. will try sometime & will let u know.
I love these ....Haven't tried them in a long time. I am craving for some now. Gorgeous pics Maya.
Maya:
This looks beautiful and I can imagine the delicious taste;
do you use the white of the watermelon or the red?
I'm salivating!
:-)
Uma, Shilpa, Arun, Thank you all.
Arun, its more of the red part and just a tiny bit of the white part. Basically, after cutting the watermelon red pieces, the little of the reddish part which is left near the skin. Hope that's not confusing :).
maya,
we make it quite different way in m'lore. as meera said w/o watermelon rinds and add buttermilk.
the pictures are really gorgeous. and adding cashews is quite innovative.
Wow love the look of the dosa. Never even thought about using the watermelon like this.
What a beautiful creation. Very nice.Arvind bought a Watermelon last night, will try this if I can.Looks gorgeous!:)
Never knew watermelon can ber used like this I've got some watermelon sitting in my fridge gonna try this tonight.
looks so soft and spongy ... must b yummy
looks wonderful soft dosa's...i love it
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