Chibda Polo | Muskmelon Dosa

My grandmother always added some variety of fruits or vegetables in dosas. These were typical Konkani style dosas like Magge Surnali ,Ponsa polo/ ripe Jackfruit dosa and Thoushe polo/ Cucumber Dosa. Though I loved jackfruit dosa and cucumber dosa, I remember not being a huge fan of magge surnali and always preferred the regular Surnali over it. But last winter when we had a bumper harvest of over 50 Mangalore cucumbers in our kitchen garden, I had to find many ways to finish them off. Magge Surnali was tried and we fell in love with it. Don’t know why I did not like it as a child! 

Now since we already liked dosas with Mangalore cucumbers, I went a step further and tried dosas with Muskmelon. Usually I make Chibda Harshale (Konkani style dessert) with jaggery and coconut milk but since my husband is not a huge fan of it, I decided to use the melon is something he loves – Dosas! And it came out wonderful! Ever since then, all varieties of muskmelons go into these dosas. 

Recently I tried Sambarballi palle chutney | Doddapatre/ Ajwain leaves chutney with Chibda polo and found they make a heaven made match. If you get these leaves, do make this chutney alongside and they taste delicious. Hope you all try this dosa. Happy and Healthy cooking!

Health benefits of Muskmelon: Rich in Vitamins and minerals, High water content and hence a natural detox for kidneys, Provides relief from constipation, Helps in cooling the body, Rich in antioxidants (helps prevent cancer).

RECIPE:

Ingredients: {Makes around 14 small dosas}

 

  • 3 Cups Muskmelon cubes/ Chibbad in Konkani (Any variety of muskmelons can be used. I used canary melons here)
  • 2 Cups Rice
  • 1/2 Cup Poha/ Flattened rice
  • 1/2 Cup freshly grated/ desiccated Coconut
  • 1/2 tsp Methi/ Fenugreek seeds
  • Salt to taste

Step by Step Recipe:

  1. Peel and remove the core containing the seeds. Cut the melon into cubes. I used half a medium sized melon to make this recipe. Refrigerate till needed. 
  2. Wash well and soak rice and fenugreek seeds for 4 to 5 hours. 
  3. Grind the muskmelon cubes with very little water to a smooth paste. 
  4. Now add the drained rice- fenugreek seed mixture, poha and coconut. Grind to a smooth and slightly thick batter. 
  5. Add salt and mix well with hands. 
  6. Keep it to ferment overnight or for 8 to 10 hours.
  7. While making dosas, heat a dosa griddle. Add a ladle full of dosa batter in the center of the pan. Spread lightly with the back of the ladle into a thick dosa. Do not spread like regular dosa. 
  8. Cover and cook for few minutes till the top surface cooks. 
  9. Flip and cook for a minute. 
  10. Serve hot. Repeat the same with the rest of the batter.

I served this dosa with Sambarballi palle chutney | Doddapatre/ Ajwain leaves chutney.

Notes:

  • Substitute muskmelon cubes with cantaloupe or honeydew melon or even watermelon rinds.
  • You can add around 3/4 Cup jaggery too while grinding for a sweet version of this dosa.
  • I also make a soft and spongy dosa with Mangalore cucumber/ Southekayi. It is sweet due to the addition of jaggery and we call it Magge Surnali. 
Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



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