“Bachanga Saali Panpolo (Kalingan/ Watermelon Rind Neer Dosa) served with Shepu- Ambuli Chutney (Dill Leaves- Raw Mango Chutney)” … panpolo is a versatile dosa that tastes great served with any side dish be it Veg or No.Veg … watermelons are back in season and there is always an issue of that white rind portion after emptying the tasty juicy red part of the fruit … but then food saved is food earned and wastage is simply NO-NO in my home … there are plenty of dishes you can prepare using them; so the next time think before you chuck it off … try these delicious dosa’s with otherwise waste watermelon rind, it tastes fantastic … these soft lacy dosa’s are always a favorite in my home and this time I served it with another awesome chutney, you can serve it with any dish of your choice … Yummilicious …
** Wastage of food is something I detest and I try my level best to never chuck off food. My motto is always to cook that much how much is necessary or recycle them if inevitable and God forbid if I am sure the excess food will not be consumed or cannot be stored for any reason then I give it away immediately when fresh to avoid chucking it out. This is one lesson I learned first after marriage and settling in Mumbai.
** Coming to watermelon I always used the white rind part in making dosa as that was the only dish I knew when I was new to cooking. Those days we learned from parents, aunts, cousins or referred to magazine and rarely cookery books. I have always been fascinated about trying to prepared new dishes and I did own over 600 cookery books, which due to termite issues I had to dispose a few years back.
** Technology is the best thing that happened, with all network and mobile communication the world is now at our fingertips and these days we are just spoilt for choice. At one time it was dilemma as to what can be cooked while now the dilemma is how much or when to cook as there are too many recipes to be tried. I have posted plenty of recipes using watermelon rind to which I will share link at the bottom of this recipe.
** As I mentioned browsing through net and studying recipes from all over the world is my favorite pastime and some register in my mind. I know that something very alien to our nature, will surely not be enjoyed in my home, so I give it a thought and then try them out in my own way that is closer to our GSB Konkani Saraswat Cuisine, keeping close to our roots and fortunately so far I have been quite successful.
** Panpolo/ Neer Dosa as it is known in Southern parts of India is a famous thin lacy dosa that does not need any introduction that has now become famous in other parts of India too. Though it absolutely not necessary for me to go into details about panpolo, just for knowledge I would like to mention here that the authentic panpolo batter is prepared by grinding soaked rice with plenty of freshly grated coconut.
** Over the years and changing of times there are twists and turns to this dosa and now it is prepared with different pulses, millet or with addition of different types of veggies too. I am totally fascinated with the taste enhanced by giving twists to these otherwise humble dosas making them that much more appealing and delicious. I have tried plenty and sure to come up with more of my own developments on this one.
** I am in complete awe when I realize that there are still thousands of recipe from our cuisine yet to be prepared and posted despite running this Blog for over a decade. I fear running out of time as I have slowed down with age and many dishes that which I would love to prepare and share cannot be done either coz. of workload or prohibition of consumption. Well, that’s life, enjoy them when you can, isn’t it???
** Well, for now let me share my old recipe “Bachanga Saali Panpolo (Kalingan/ Watermelon Rind Neer Dosa)” which I prepare atleast once in a year when watermelons are available in plenty and that’s now. There are more recipes which will follow soon, so do stay in touch by subscribing, following my Blog, Page or on Instagram. I thank all my friends for the love and constant support extended to my Blog.
** Here is my recipe for “Bachanga Saali Panpolo (Kalingan/ Watermelon Rind Neer Dosa)” … my style …
** Wash and soak 4 cups of raw rice/ tandulu/ tandul/ akki (I used Surti kollam thick variety raw rice) for about 4-5 hours in plenty of water. Drain and once again wash the rice well and let it rest in a colander to drain completely.
** I have used only the white rind part of the watermelon/ kalingana/ bachanga (white portion near the outer skin) for the recipe. In all I have roughly used about 1 cup of small sized cut pieces. Check out picture shared.
** To be Ground : Add watermelon/ kalingana/ bachanga white rind pieces into a mixer grinder along with the drained rice and grind to a smooth paste WITHOUT adding any water. There is enough water in watermelon so you will not need any extra water while grinding, however if necessary you may add as needed.
** Note : For traditional “Panpolo” recipe freshly grated coconut is always added. Here I have skipped the same as I have added 1 cup of watermelon rind, sufficient to bring in softness to dosa. In case you prefer to add coconut then do cut down on amount of watermelon pieces otherwise the dosa will be too soft to handle.
** Avoid adding much water while grinding as the batter will not turn out smooth. Once it is ground remove into a vessel and then add in about 2-3 cups of water to bring it to a thin consistency. Again, do not go overboard with water and make the batter too thin in texture unless you are used to preparing panpolos.
** The texture should be that of fresh thick milk. Add salt to taste, mix well and keep it aside ready. If still not sure of the consistency of the batter, check it by dipping ladle into the batter. When you remove the ladle out, the batter should not form too thick coating on the back of the laddle. If it does, then add more water to the batter.
** Note : This batter turns slightly off white colored because of addition of watermelon rind but do not worry there is not harm, also the batter is not fermented so it is ready to be used immediately after grinding. However if you need to remove the dosa after a few hours refrigerate the batter immediately on preparing and thaw for 20 minutes at room temperature before you proceed in making of dosa.
** Preparing Dosa : This is similar to panpolo/ neera dosa procedure. Heat a large sized non stick tava which has a fitting sized dome lid. Apply oil all over the tava, rub it lightly with a tissue paper evenly all round tava, so that the tava gets evenly coated with oil. Do not rub of the oil from tava just spread it with the tissue evenly. If you want, you can spray or sprinkle some drops of oil in the center of the tava.
** Now turn on the gas flame/ heat to high and let the tava be sizzling hot. Using a deep rounded ladle that holds about a cup of batter, pour the batter on the hot tava from a height of about 4 inches in a quick and swirl pattern by pouring in such way that the tava gets covered with a thin layer of batter all round.
** The batter should be poured from at least 4 inches above the tava and the ladle should not be allowed to touch the hot tava nor should you attempt to spread the batter with the spatula/ ladle as we do for normal dosas. Move from outward to inwards while pouring the batter. Because of the thin consistency of the batter, it will spread over the pan quickly and a lacy texture with plenty of holes will be formed.
** Note : Preparation of Panpolo/ Neer Dosa needs practice and is difficult to explain and will help the novice if they watch any relative/ neighbor/ friend prepare the same. Your Amma is your best friend when it comes to learning cooking, so please make it a point to observe them in kitchen, there is nothing better way than learning visually. The next best off cours is any video demo on You Tube for the purpose, there are plenty out there, so watch it keenly and above all its PRACTICE to PERFECTION.
** There will be gaps or holes in the dosa while dropping the batter on hot tava, which if large can be filled with little bit of batter. There is no need to drizzle oil round the edges of dosa on the pan but you may do so if desired. Cover the dosa with a dome type lid and let cook on medium heat for about 3-4 minutes.
** Remove the lid and check if done, now raise the heat and let cook uncovered for a minute, this helps in dosa being prepared well. You will notice the dosa leaving the sides and curving inward. Panpolo/ neer dosa is cooked only on one side and is not flipped over and cooked, so plz. avoid doing so for best of taste.
** This dosa is soft and will not turn crisp at the bottom, however if you need that effect then you will have to cook for another few minutes on high heat after uncovering the dosa. Having said that, I suggest you do not do so as panpolo/ neer dosa taste best soft and lacy. Please enjoy them as it is once before you make changes.
** When dosa is done, gently remove with a spatula and put it on a plate as it is facing upward as was on tava. After resting a minute you can fold it once over and then again to form a sort of triangle (as shown in picture). However, ensure that the dosa has cooled a bit before you fold it into half or quarter, to pile them one on another or else they will stick to each other and may tear off when separate them while serving.
** Remove rest of the dosa with the batter in similar way. Season the tava before you remove each dosa to ensure that the dosa comes off evenly without getting torn out on sides. You need to serve them immediately for best of taste. Any leftover batter can be kept in fridge immediately, remains good for 48 hours.
** “Bachanga Saali Panpolo (Kalingan/ Watermelon Rind Neer Dosa)” “is done and ready to be served. Panpolo tastes best served hot with any side dish be it Veg. or Non. Veg. In my home we enjoy these dosa with curry dishes for meals while for breakfast we prefer butter, chutney, godda ravo (jaggery syrup). You may serve with any dish of your choice, it goes very well with chicken curry, egg curry, kurma, panna upkari etc. Children love this dosa simply with Shrikhand or homemade butter.
** This time I served it for breakfast with "Shepu- Ambuli Chutney (Dill Leaves- Raw Mango Chutney)”, a aromatic- flavorful chutney which I prepared for the first time and it was simple a great combo which is sure to be repeated many more times in my home. If you have not tried this variety of chutney, then do so, I am sharing the recipe link before, you may try this same combination, sure to be loved by your family.
** For “Shepu- Ambuli Chutney (Dill Leaves- Raw Mango Chutney)” recipe, please browse through the link shared below …
** For more “Chutney” recipes, browse through the common link shared below, there are plenty of varieties to chose from …
** There are many more “Panpolo/ Neer Dosa” recipes with different combinations prepared and posted before in the Blog, sharing a common link to the same below, do check them out, many of them include step by step procedures which will also give you a fair idea of the removal method of the dosa, its texture, consistency etc. ….
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