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.