Rinse the rice, poha, and fenugreek seeds, then soak them in enough water for 6 to 8 hours. I usually soak poha with the rice, but you can also soak it separately for 1 hour.

Prepare 1 cup (approximately 130 grams) of chopped watermelon rind for this dosa. Add the rind and grated coconut to a mixer jar and grind them coarsely.

Drain the water from the rice mixture, then add it to the mixer jar with 1.25 teaspoons of salt. Grind everything in batches to a smooth batter, using about ¾ cup of water. Transfer the batter to a bowl and mix well. Allow it to ferment for 6 to 8 hours.

Once fermented, heat a tawa. When it's hot, pour a ladleful of batter onto it, spreading it from the center outwards. Drizzle a little oil around the edges, cover, and cook for 50 to 60 seconds or until the top changes color. Gently loosen the edges with a flat spatula, flip the dosa, and cook for another 20 seconds. Your dosa is ready to enjoy!

Serve this delicious watermelon rind dosa warm with your favorite side dishes, such as coconut chutney, onion chutney, sambar, or kurma.