First, wash rice well and soak with enough water for 3 hours.
Slice off the green portion from watermelon rind. Scrap off excess fruit pulp. Use just the white soft portion. Chop roughly.
Then grind in two batches. First half with ½ cup ice water until smooth.
Remaining half with watermelon rind, no water.
Transfer to mixing bowl, mix with enough salt and set aside for fermentation about 8 hours.
Next day, temper with the items given under to temper table in order.
Mix with the batter and adjust water consistency if needed. I love thin batter as it gives softest results.
Heat a tawa and drizzle little oil. Smear it everywhere to grease the dosakal. Take a ladle full of batter, pour from outside as a ring and then fill another ladle of batter in the middle.
Cook in medium flame. Once the color changes from whitish to translucent at most of the places, flip and cook for 30 seconds.
Remove in a plate once done. Repeat to finish the batter.