1 cup rice
½ cup poha/flattened rice
3 cups chopped white part of watermelon rind
½ cup fresh coconut milk
Water for blending
Oil for applying to the dosa
Salt to taste

Preparation:

Soak rice and poha. After an hour, drain water. Blend all the other ingredients with rice and poha to a smooth but very slightly grainy paste. Add little water if necessary. The batter should be fairly thin for dosas.

Let the batter stand overnight or for 8 hours.

Heat a griddle and pour about ½ cup of the batter in the center. With a ladle help the batter to create a round.

Let the dosa cook until bubbles appear all over.

Spray a few drops of oil around the edges of the dosa to crisp up the edges.

When the bottom is golden brown, flip over and cook for about 30 seconds more.

Serve hot with mint chutney.