Kallangadi sippe dose recipe | How to make watermelon rind dosa | Water melon peel dosa
By Latha on April 17th, 2024
Kallangadi sippe dose or watermelon rind dosa recipe explained with step by step pictures and a video. This is a fermented water melon peel dosa and is prepared using rice, watermelon rind, urad dal, methi seeds and poha. Using this recipe or using this batter we can prepare soft and spongy dosas. Watermelon peel dosa can be served with coconut chutney or sambar.
You must try this recipe if you are throwing away water melon peels. Watermelon rind or the white part is good for health and it an be used in many different ways. You can find water melon rind (white part) chutney on our website. And you can prepare water melon juice like this, which is very refreshing.
You can find many breakfast recipes on our website. If you are looking for more dosa recipes then do check our menthe dose, neer dose, masala dose, heerekai dose or ridgegourd dosa, curd dosa, rava rotti or dose, benne dose, bele dose or dal dosa, set dose and whole wheat dosa or godhi doserecipes.
I have made a video on this dosa recipe, which I have embedded it below. Kindly have a look.
Preparation time: 13 hours
Cooking time: 30 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1 cup rice
- 1 cup watermelon rind
- 2 tbsp urad dal
- 1 tsp fenugreek seeds
- 1/4 cup medium beaten rice or avalakki
- Ghee or oil for cooking
- Salt as per your taste
Instructions for making watermelon rind dosa:
- Soak the rice for 4 - 5 hours.
- Soak urad dal, beaten rice (poha) and fenugreek seeds in a container for 4 - 5 hours.
- Chop the watermelon and collect the rind or the whitepart.
- Take the soaked dal and poha in a mixer gringer.
- Add the chopped watermelon rind.
- Grind it into a smooth batter by adding minimum required water. Use very little water as watermelon rind has water. Transfer it into a container.
- Grind soaked rice also into a fine batter by adding required water.
- Transfer it into the same container.
- Mix the batter well using the hands. Close the lid and rest it for 8 - 10 hours in a warm place for fermentation.
- After fermentation, open the lid and add in required salt (around 1 tsp). Give it a quick mix.
- Make thick dosas. Close the lid for 5 - 10 seconds and cook.
- Open the lid, drizzle ghee or oil. Cook for few seconds.
- Take out the dosa. Serve it with any chutney of your choice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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