↑
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Recipes A-Z
  • Travel
  • Copyright
  • Media
  • Privacy Policy
  • Shop
  • Contact Me
  • Somethin’ Fishy

Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Watermelon Neer Dosa + Video!

June 6, 2020

Watermelon Neer Dosa + Video!

10
SHARES
TwitterFacebook10PinterestPocketTelegramWhatsAppYummly
Jump to Recipe Print Recipe

Pin

Heyya folks! Another seasonal dish is coming your way today! Well, I am not the kinds who goes out of her way experimenting with fruits but this had to be done! There was a theme announced on the food group I manage on Facebook and for the first half of the month of June it is watermelon. Since I started seeing a lot of beautiful recipes revolving around my beloved watermelon, I was like, why don’t I experiment with it? While I managed to create something out of the rind a couple of weeks ago (recipe will come up shortly), I decided to make dosas too out of the rind. But since I thought it was something that everyone was making, I decided to use up the juice instead. Ok, to be honest, the sole reason why I decided to use the juice and not the rind was because the watermelon was dreadfully bland. It’s like nature forgot to add the customary amount of sugar in it – just kidding! Well, since nature needs to sharpen her memory and do a better job next time, I decided to juice up half the watermelon and serve it sweetened with some sugar to my family who refused to eat the fruit. Now what did I do with the other half of the melon? Well, experiments of course -some flopped, some were okay and this neer dosa turned out perfect. Its a different thing that my kids didn’t feel too excited about eating dosas with a fruit in them but then, they don’t like eating even cakes if some fruit or dry fruit is sneaked in them. Whattodo?

Pin  Pin

Since I thought it was a unique idea, I decided to go a step further and shoot a quick video too. In the hurry and the blurry (yeah, you read it right), the final shots of where I show the serving suggestion, the clips came out too blurry, so the video does not show the part where I serve these beautiful neer dosas with spicy coconut chutney. So please don’t mind!

How do they taste? Are they too sweet?

Well, that’s a very valid question and the first one that people have asked me ever since I posted the video online. The taste of these neer dosas will depend entirely on the sweetness of the fruit. If you are using a slightly bland to low sweetness kind of a watermelon, it will be fine. If the fruit you are making is too sweet, then I suggest you use only a small part of the fruit and more of the rind (white part) while grinding the dosa. This may lead to a thicker batter but you can adjust the consistency later.

Can I make them more savoury?

Oh yes you can! Just add 1 or 2 green chillies and 1/2 teaspoon of cumin seeds while grinding the batter and season it properly with salt (taste and add accordingly)

What can I serve these with?

Well, the dosa will taste nice with some spicy coconut chutney – plain, coriander flavoured or red chilly flavoured. You could also serve them with spicy tomato garlic chutney  Plain ghee works as a good accompaniment too for little ones. See what interests you at the time of serving.

Do I really need to soak the batter for 3-4 hours?

Not really. It all depends on the type of rice you are using. Raw rice (often called as white rice and ‘surai’ in Kannada and ‘belthige’ in Kannada) comes in many varieties and the cooking time for each varies hence the soaking time will too. I used India Gate Basmati rice to make these dosas as I ran out of my usual Kolam rice that I normally use for neer dosas. You can soak the rice for as less as 30 minutes or 2 hours too but soaking is important to help it grind fine.

Can I soak the rice in the juice at room temperature?

Well, since watermelon juice goes stale (smells) if you keep it at room temperature for too long it is advisable to refrigerate the bowl of soaked rice till you are ready to grind it.  You can also soak the rice overnight, but please don’t forget to refrigerate it. Unless you are soaking the rice for less than an hour and you live in very cold weather or have central AC I would recommend you to refrigerate it.

Pin

Pin

New here? Subscribe to my free newsletters with my latest recipes!

If you give this recipe a try do leave a comment on this post down below and don’t forget to give it a star rating! It will really help more readers discover my recipes! Don’t forget to check out my latest videos on my YouTube channel. If you like what you see, do give me a thumbs-up (like), share & comment and subscribe to my channel so that the gods of YouTube (a.k.a algorithms) recommend my channel to a wider audience with similar tastes and more & more people can discover my videos!

And while you’re here, do follow me on Instagram, Pinterest,  Facebook and Twitter. If you’d like to say hello or have detailed queries do send an email at [email protected]. I’d love to hear from you!

Click the image below to save this recipe on Pinterest

Pin

Do check out the video of how to make this!! I hope you enjoy it!</p>

Watermelon Neer Dosa | Using Watermelon Juice

Pin

Watermelon Neer Dosa

Easy & flavourful watermelon neer dosas are very appetizing to look at. Pair them with a spicy chutney for a wholesome, nutritious breakfast.
No ratings yet
Print Pin Rate
Course: Accompaniment
Cuisine: Mangalorean
Prep Time: 10 minutes
Cook Time: 15 minutes
Soaking time: 3 hours
Total Time: 3 hours 25 minutes
Author: Shireen Sequeira

Ingredients

To soak the rice:

  • 1 cup raw rice Basmati or Kolam
  • 1 cup fresh watermelon juice from 250grams watermelon pieces
  • salt to taste

To dilute the batter

  • 1/2 cup water to rinse the mixer grinder
  • 1 cup watermelon juice from 250 grams watermelon pieces
  • 1/2 cup water or a little more to adjust consistency

Instructions

  • Wash the rice in 2-3 times till the water runs clear. Drain the rice and keep it.
  • Extract fresh watermelon juice using a blender or a mixie and strain the juice into a bowl
  • Add the washed & drained rice into the bowl and mix. Let the rice soak in the juice for 3-4 hours. Refrigerate the bowl till then to prevent the juice from going stale.
  • Grind the rice along with the juice in which it was soaked and salt to taste to a fine, smooth paste.
  • Transfer this mixture to a deep bowl. Rinse the mixie jar with 1/2 cup water and add this to the bowl
  • Now adjust the consistency of the batter by adding 1/2 cup of fresh watermelon juice at a time. I used a total of 1 cup of juice and another 1/2 cup of water to dilute the batter to the right consistency. You may or may not need this extra 1/2 cup of water or you may need another 1/4 cup, taking the total amount of water to 3/4 cup - this will depend on the type and quality of rice used.
  • Check the taste of the batter and add some more salt if need be. If you want sweeter dosas, then less salt may be necessary but don't skip the salt or the dosa will taste bland after cooking.
  • Heat a non-stick or a neer dosa skillet on full heat. Grease the surface generously with some coconut oil.
  • Pour a ladleful of batter on one side of the skillet and quickly swirl it so that the batter covers the entire surface. If there are any spots you have missed, quickly pour a little batter to cover them.
  • Let the dosa cook for 20-30 seconds or until the colour changes and the surface looks cooked. When you are able to lift the edges easily with a spatula the dosa is ready to be removed.
  • Use a spatula to remove the dosa carefully or use a Mangalorean 'kurpon' woven out of reed to remove the dosa
  • Let the dosa cool. Then fold into quarters. Repeat the process to use up the rest of the batter.
  • Serve the watermelon dosa with spicy coconut or any other chutney of your choice.

Notes

1. If you wish you can add 1-2 green chillies (according to taste) and 1/2 teaspoon cumin seeds to the batter while grinding. This will give you savoury dosas that can be eaten plain or with chutney or curry.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
10
SHARES
TwitterFacebook10PinterestPocketTelegramWhatsAppYummly

Filed Under: All Posts, Breakfast, Recipes With Video, Vegan

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Rakib says

    November 8, 2022 at 7:20 pm

    What is an amazing recipe of Watermelon Dosa. ? I may try it at home. Thank you for your great recipe .

    Reply
    • Shireen Sequeira says

      November 18, 2022 at 6:35 pm

      Thanks a lot for the lovely comment!

      Reply

Primary Sidebar

Looking for Something?

Stay Connected

Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

Know More...

Trending This Week

  • Butter Cake | How To Make Soft & Moist Butter Cake
  • Mango Cake + Video!
  • Hariyali Chicken | North Indian Style Chicken Curry
  • Muhallabia – Middle Eastern Milk Pudding
  • Bhuna Keema
  • Chicken & Bell Pepper Rice
  • Peri Peri Chicken Livers ~ Cheat’s Recipe

Subscribe To Receive Recipes Directly In Your Mailbox!

Categories

  • Airfryer Recipes
  • All Posts
    • Recipe Compilations
  • Baby & Toddler
  • Bakes
    • Breads
    • Cakes, Cupcakes & Brownies
    • Cookies, Tarts & Bars
    • Healthy Bakes
    • Pies & Puffs
  • Basic Recipes
  • Beverages
  • Breakfast
  • Chicken
    • Indo Chinese
  • Chutneys Dips & Sauces
  • Coconut Milk Based Recipes
  • Eggs
  • Festive Cooking
    • Christmas
    • Monthi Feast
  • Global Cuisine and Fusion Food
  • Home Remedies
  • Mangalorean Recipes
  • Meal Ideas
  • Mince
  • Mutton Beef and Pork
  • Poli & Seasonal Specialities
  • Preserves
    • Pickles & Jams
    • Spice Blends & Curry Pastes
  • Pressure Cooker Recipes
  • Recipes With Video
  • Restaurant Reviews
  • Rice, Pasta and One Pot Meals
  • Seafood
    • Fish
  • Soups & Salads
  • Starters, Snacks & Savouries
    • Appetizers & Starters
    • Snacks & Savouries
  • Sweets & Desserts
    • Indian Sweets
    • Western Desserts
  • Thanksgiving Recipes
  • The Boshi Series
  • Travel
  • Uncategorized
  • Vegetarian
    • Curries, Dals and Sambhars
    • Paneer
    • Sides
    • Vegan
  • When The Hubby Cooks!

Copyright © 2023 · Ruchik Randhap by Shireen Sequeira · Hosted & Managed by Host My Blog