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Kalingana Polo Recipe | CraftMyMeals | CraftMyMeals

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Kalingana Polo

south_indianmediumveganvegetariangluten-freedairy-free

soy-free

kosher

Kalingana Polo

Popularity

1.5

Taste Score:7/10

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.

Prep15m

Cook20m

Soak240m

Servings4

Serving:2 pieces

306 cal

Ingredients

For 4 servings

1 cup Dosa Rice (Or any short-grain rice)
2 cup Watermelon Rind (White part only, chopped)
0.25 cup Fresh Grated Coconut
3 pcs Green Chilies (Adjust to taste)
1 inch Ginger (Roughly chopped)
1 tsp Jaggery (Optional, for balancing flavor)
1 tsp Salt (Adjust to taste)
0.25 cup Water (As needed for grinding)
3 tbsp Coconut Oil (For cooking the dosas)

Nutrition per Serving

306

Calories

Protein

44g

Carbs

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

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25 min

263cal

7gprotein

About This Kalingana Polo Recipe

This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 306.17 calories per serving with 4.48g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.

13g

Fat

Fiber2g

Sodium589mg

Potassium246mg

Phosphorus79mg

Know more about our calculations

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.

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.

Pro Tips

1Ensure you only use the white part of the rind; the tough green skin can be bitter and hard to grind.
2The batter consistency is crucial. It should be thick enough to hold its shape but spreadable. If it's too thin, add a tablespoon of rice flour.
3For best results, use a well-seasoned cast-iron tawa. It gives the polo a better texture and flavor.
4Cook on medium heat to ensure the polo cooks through without burning on the outside.
5These dosas are meant to be soft and slightly thick, not crispy like a traditional paper dosa.
6Do not ferment the batter. The fresh, unique taste of the watermelon rind is best enjoyed immediately after grinding.

Recipe Variations

Spice Boost

Add 1 teaspoon of cumin seeds (jeera) to the blender while grinding the batter for a warm, earthy flavor.

Herbaceous Twist

Stir in 2 tablespoons of finely chopped cilantro (coriander leaves) or dill leaves into the final batter before making the polos for a fresh aroma.

Vegetable Add-in

Mix in 1/4 cup of finely chopped onions or grated carrots into the batter for added texture and nutrition.

Healthier Grain

Substitute dosa rice with brown rice for a higher fiber version. Ensure you soak the brown rice for at least 8 hours.

Health Benefits

✨

Promotes Zero-Waste Cooking

This recipe makes excellent use of watermelon rind, a part of the fruit that is often discarded, helping to reduce food waste in your kitchen.

✨

Rich in Dietary Fiber

The watermelon rind and rice provide a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a feeling of fullness.

✨

Good Source of Hydration

Watermelon rind has a high water content, which can contribute to your daily hydration needs, keeping your body's systems functioning optimally.

❤️

Contains Beneficial Nutrients

Watermelon rind contains citrulline, an amino acid that may improve blood flow and support cardiovascular health. It also provides a modest amount of vitamins C and B6.

Frequently Asked Questions

Is Kalingana Polo healthy?

Yes, Kalingana Polo is a healthy dish. It's a fantastic zero-waste recipe that utilizes watermelon rind, which is a good source of fiber and citrulline. It's naturally gluten-free, plant-based, and relatively low in calories.

How many calories are in one serving of Kalingana Polo?

One serving of Kalingana Polo, which consists of two pieces, contains approximately 210 calories. The exact count can vary based on the amount of oil used for cooking.

What does Kalingana Polo taste like?

It has a unique, mildly sweet and savory flavor profile. The texture is soft and spongy, similar to an uttapam. The ginger and green chilies provide a gentle hint of spice that balances the subtle sweetness from the rind and jaggery.

Can I make this recipe gluten-free?

This recipe is naturally gluten-free as it is made from rice and watermelon rind, with no wheat-based ingredients.

Why shouldn't I ferment the batter?

This dish is traditionally made with fresh, unfermented batter. Fermentation would alter the taste, making it sour and overpowering the delicate flavor of the watermelon rind. The intended taste and texture are best achieved with fresh batter.

How do I store leftover batter?

You can store leftover batter in an airtight container in the refrigerator for up to 2 days. The batter may thicken upon chilling, so you might need to add a tablespoon or two of water and mix well to get the right consistency before making the polos.