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Begin by washing the rice, bengal gram, and fenugreek seeds.
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Soak them in water for a minimum of 3-4 hours, or you can leave them overnight.
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If you prefer to minimize the watermelon flavor, remove the red pulp from the watermelon. Proceed to dice the white part of the watermelon.
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In a mixing jar, add the soaked rice and bengal gram, along with the diced watermelon, ginger, and green chilies. Grind these ingredients into a smooth paste, adding water as needed.
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Allow the batter to sit for at least 1 hour, allowing the flavors to meld.
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Heat a pan and pour a ladleful of the batter onto the pan.
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Spread the batter evenly and cook on high flame.
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If desired, you can add a drizzle of oil or ghee for extra flavor.
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Cook the dosa until it turns golden brown, then flip it to cook the other side.
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After flipping, cook for another minute until both sides are thoroughly cooked.
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Finally, serve the hot watermelon dosa with your choice of chutney or pickle.