Watermelon Dosa (Pancakes)

Sweet, fruity watermelon pancakes with a hint of cardamom and coconut.  These dosas called as Kalingana Polo in Konkani is a North Canara speciality.  During the watermelon season, my Mom used to make these very often for breakfasts.  Here I am sharing our favorite breakfast recipe from my US kitchen.

Ingredients:
Watermelon Juice - about 2 cups
Rice - 1 cup
Grated Coconut - 1/4 cup
Thin Parched Rice/Poha - 1/2 cup
Fenugreek/Methi Seeds - 1/8 tsp
Green Cardamom/Elaichi - 1 pod (seeds only)
Jaggery - about 3/4 cup
Oil or Ghee/Clarified Butter

How to prepare sweet Watermelon Dosas:

• For this red slices of watermelon are not needed.  The lower light pinkish part of melon which we generally throw away is used.  Say about 2 cups.  Puree the melon slices.  Avoid adding water.
• Wash rice well.  Drain all the water.  Now soak rice, fenugreek seeds and cardamom seeds in the watermelon juice for 4 - 5 hours.
• Grind soaked rice, grated jaggery, grated coconut, parched rice into a fine paste.  The batter should not be too thin.  Keep the batter in a warm place overnight for fermentation.  The batter will rise a little.  You can add a little salt as well.
• Heat a pan and spread a ladle full of batter like pancake or set dosa.  Drizzle little oil or ghee, and flip the dosa when the batter dries a little.  Roast the other side well. 
• In case the batter turns too thin, add little rice flour or rava/semolina and it should work fine.  Add more or less jaggery to suit your taste.

Enjoy hot Watermelon Pancakes with Ghee/Clarified Butter.