Kalingana Paule, a.k.a watermelon dosa is one of the Konkani specialities. After the red portion of the watermelon is eaten, the white layer that remains is used in the preparation of this dosa. This is one of the best examples of how innovative our Indian cuisine gets when it comes to making use of everything from a fruit/vegetable.
Recipe:
Ingredients:
Watermelon - 1 (white leftover portion)
Uncooked Rice - 1 cup (soaked overnight)
Fresh Grated Coconut - 1 cup
Salt - to taste
Preparation;
1. Wash rice thoroughly and Soak it for 5 hrs or overnight.
2. We use the white portion of the watermelon (which is usually not eaten) to make this dosa. Peel the outer skin and just retain the white portion of the watermelon. Cut them into cubes.
2. We use the white portion of the watermelon (which is usually not eaten) to make this dosa. Peel the outer skin and just retain the white portion of the watermelon. Cut them into cubes.
3. Grind watermelon pieces, soaked rice and grated coconut to make a smooth paste.
4. Make dosa by heating the griddle, smearing it with oil and then pouring the dosa batter.
Serve the dosa hot with white coconut chutney.
