As mentioned in my earlier post, I successfully tried the watermelon dosa with some left over batter I had. To make it even more nutritious, I added some milled flax seeds which I always keep in stock in my pantry. I have added these to the dosa batter in the past and my kids have not realized that they were eating them.
I got so overjoyed with my attempt that I soaked a small batch of rice over the weekend to make some more crispy dosas. But this time, I decided to make these dosas using brown rice. Below I have given the recipe for this as well and the recipe for the quick sambar that I made to go along with the dosas.
2 cups fermented idli batter
1 cup cubed watermelon rind
1 tablespoon milled flax seeds
Grind the watermelon rind into a puree and mix this and the flax seeds with the batter and make dosas with this batter. Very tasty and nutritious!!
We enjoyed these Dosas with the Moong dal Sambar given below
Moong dal Sambar with Yellow Pumpkin and Capsicum
6 oz capsicum cut into big pieces
6 oz cubed pumpkin(big pieces)
2/3 cup moong dal
2 green chillies
Half cup of chopped onion
Half a tomato
1 red chili
2 spoons tamarind paste
1 tsp sambar powder
Water 5 times moong dal quantity
Heat up a tea spoon of oil. Season methis seeds, mustard seeds, red chili, green chillies, few curry leaves and a pinch of hing. Add the onions, saute it for a minute and add in the tomatoes. Saute this until it becomes soft. Now add the chopped capsicum and saute it for a couple of minutes followed by the pumpkin pieces. Transfer this to the vessel in which moong dal and water are combined. Add salt to taste, sambar powder and turmeric powder. Pressure cook for 3 whistles. Once the pressure is gone, remove from the cooker and bring it to the stove top. Let it come to a boil and add the tamarind paste while it is boiling. Also, add few chopped coriander leaves.
Sending this post to Breakfast Mela of Srivalli.
Here is the recipe for the brown rice version....
1.5 cups of brown rice
1/2 cup of white raw rice
1/2 cup urad dal
3 cups of cubed watermelon rind
salt to taste
3 tbsp milled flax seeds
Wash the rice and the dal well and soak in water for 6-8 hours. Grind the urad dal first to a nice smooth and frothy paste. Add the rice and continue to grind for another 15 to 20 minutes adding little water at a time. Add salt to the batter and let it ferment for atleast 12 hours. Just before making dosa, make a puree of the watermelon rind and add it to the batter. Mix well and make like the normal dosas. Here is a picture of these lovely dosas.