A unique and delicious savory pancake from Konkani cuisine, made by grinding watermelon rind with rice and spices. This zero-waste recipe transforms leftover rind into a soft, flavorful dosa, perfect for a healthy breakfast.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Crispy, fiber-rich Kalingana Polo with tangy pickle – a surprisingly delicious and healthy twist!
This konkani dish is perfect for breakfast. With 392.22 calories and 5.24g of protein per serving, it's a low-calorie option for your meal plan.
13gfat
Instructions
1
Prepare the Rice and Rind
Wash the dosa rice thoroughly under running water until the water runs clear. Soak the rice in ample water for at least 4 hours, or up to 6 hours.
Take the watermelon rind and carefully peel off the thin, dark green outer skin using a peeler or knife. Discard the green skin.
Chop the remaining thick white part of the rind into small, 1-inch cubes. You should have approximately 2 cups.
2
Grind the Batter
Drain the soaked rice completely.
In a high-speed blender, combine the drained rice, chopped watermelon rind, grated coconut, green chilies, ginger, and optional jaggery.
Add 1/4 cup of water and begin grinding. Add more water, 1 tablespoon at a time, only if necessary to achieve a smooth, thick batter. The consistency should be similar to that of a thick pancake or uttapam batter, not runny.
Pour the batter into a mixing bowl, add salt, and stir well to combine. The batter is now ready to use; no fermentation is required.
3
Cook the Kalingana Polo
Heat a cast-iron tawa or non-stick skillet over medium heat. Once hot, drizzle a few drops of coconut oil and spread it evenly.
Pour one ladleful of batter (about 1/4 cup) onto the center of the tawa. Do not spread it too thin. Gently spread it into a small, thick circle, about 5-6 inches in diameter.
Drizzle about 1/2 teaspoon of oil around the edges and on top.
Cover with a lid and cook for 2-3 minutes on medium heat, until the top appears cooked and the bottom is golden brown.
Flip the polo carefully and cook the other side for another 1-2 minutes, uncovered, until it has light golden spots.
Remove from the tawa and repeat the process with the remaining batter, greasing the pan lightly for each polo.
4
Serve Hot
Serve the Kalingana Polo immediately while it's warm and soft. It pairs wonderfully with coconut chutney, mint chutney, or a simple pickle.
Servings64
Serving size: 1 serving
80cal
1gprotein
3gcarbs
7gfat
Ingredients
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
