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We hope you got benefit from reading it, now let’s go back to kalingadaacho goad polo (watermelon rind surnoli) recipe. You can have kalingadaacho goad polo (watermelon rind surnoli) using 11 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to cook Kalingadaacho goad polo (watermelon rind surnoli):
- You need 2 cup White Watermelon Rind (white part under it's skin)
- Take 1-1 1/3 cups Red Rice or Any other Rice variety
- Get 2 cup Jaggery
- Provide 3/4 cup Thick Flattened Rice (Poha)
- Provide 1 cup Grated Coconut
- Provide 1 1/4 tsp Salt
- Use 1/2 tsp Turmeric Powder
- Use 1/4 cup Curds
- Use 1/2 tsp Fruit Salt optional
- Take as needed Homemade ghee for making the poale (clarified butter)
- Provide as needed Oil for Greasing The Griddle
Instructions to make Kalingadaacho goad polo (watermelon rind surnoli):
- To begin making the Kalingadacho Goad Polo, first wash the rice grains atleast twice and soak the rice in sufficient water for about 6 hours.
- Grind together, the drained rice, poha, grated coconut, watermelon rind pieces, adding jaggery towards the end.The batter should be thick and of pouring consistency. Do not add water while grinding as the water from the rind is enough for grinding.
- Just before grinding, soak the poha in some water and in a minute or two squeeze out all the water from it.
- Also the poha is added to thicken the batter, as it becomes quite loose once the jaggery is added.
- Add the turmeric powder, curds and salt to the batter and mix well.
- Ferment the batter for 7-8 hours or overnight.
- If the batter doesn’t rise much after fermentation, add the fruit salt before making the poale. This is completely optional and not followed by my mom or grand mom! Though it is followed by some, hence giving this option.
- Heat a cast iron griddle, and grease it with some oil.
- Pour some batter over it keeping it a bit thick. Do not spread like a regular dosa. If at all the batter becomes too thick, add a little water to it to bring it to a pourable consistency. The batter should be thicker than a regular dosa batter but slightly thinner than idli batter.
- Drizzle some ghee over the polo and cook covered on low flame for about two to three minutes.
- Uncover and check the polo. If there is a net formed over the top of the polo and it’s bottom side is cooked well, the polo is ready. This polo is cooked only on one side and is not to be flipped. But, you can flip and roast slightly on the other side too, if desired!
- Transfer to a serving dish and drizzle some homemade ghee over it before serving the delicious Kalingadaacho Goad Polo for a delicious breakfast.
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