Karwar Style Kalingana Polo (Watermelon Rind Dosa)
Introduction
Embark on a culinary journey with the Karwar Style Kalingana Polo, a delightful dosa variation featuring watermelon rind. This dish, rooted in Karnataka’s rich culinary heritage, offers a unique blend of flavors that make for a refreshing breakfast option. Perfectly paired with coconut chutney and Dali Thoy, this dosa is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dosa rice | 1 cup |
| Watermelon rind | 1 cup, chopped |
| Fresh coconut (grated) | 1/2 cup |
| Poha (flattened rice) | 1/2 cup, soaked |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Protein | 3g |
| Carbohydrates | 36g |
| Dietary Fiber | 2g |
| Fat | 4g |
Preparation Time
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Total Time: 70 minutes
- Servings: 4
Instructions
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Soaking: Begin by washing and soaking the dosa rice in water for approximately 2 hours. This step is crucial for achieving a smooth batter. Additionally, wash and drain the poha using a strainer, then set aside.
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Grinding: In a mixer grinder, blend the chopped watermelon rind with the grated coconut until it forms a smooth paste. Transfer this mixture to a mixing bowl.
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Combining Ingredients: To the watermelon rind and coconut mixture, add the soaked poha and dosa rice. Season generously with salt. Gradually incorporate a small amount of water to achieve a thick batter consistency.
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Fermentation: Allow the batter to ferment for about 6 hours in a warm place. This fermentation process is essential for developing the dosa’s characteristic flavor and texture.
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Cooking the Dosa: Heat a dosa griddle or a cast iron tawa over medium heat. Lightly brush the surface with oil. Pour a ladleful of the batter onto the griddle, spreading it into a circular shape. Drizzle a teaspoon of oil around the edges of the dosa. Cover with a lid and let it cook in its own steam until it turns golden brown.
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Serving: Carefully remove the dosa from the griddle and repeat the process with the remaining batter. Serve the Karwar Style Kalingana Polo hot, accompanied by refreshing coconut chutney and Dali Thoy (Karwar Style Toor Dal Curry) for a complete South Indian breakfast experience.
Conclusion
This Karwar Style Kalingana Polo not only highlights the versatility of watermelon rind but also brings the essence of Karnataka’s culinary traditions to your table. Enjoy this delightful dish with loved ones for a wholesome start to your day!
