Name: Watermelon Rind Dosa: A Unique & Zero-Waste South Indian Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cup Watermelon Rind (discard the green outer skin, with some pink flesh included for color); 1 cup Rice (idli rice, also known as parboiled rice or puzhungal arisi); 1 cup Rice (flattened rice, also known as flattened rice or beaten rice); 1 tbsp Fenugreek (also known as methi); 1.5 tsp Salt (or to taste); Water as needed Water (to adjust batter consistency); Oil (for cooking the dosas)

Watermelon Rind Dosa: A Unique & Zero-Waste South Indian Recipe

35 minutes

1011 reads

4.60 from 5 votes

South Indian

About Watermelon Rind Dosa: A Unique & Zero-Waste South Indian Recipe

Transform leftover watermelon rinds into a delicious and surprisingly versatile South Indian dosa! This innovative recipe uses the often-discarded rind, blending its subtle sweetness with the savory flavors of idli rice and poha. It's a fantastic way to minimize food waste and enjoy a unique culinary experience.

This light and nutritious dosa is perfect for breakfast, brunch, or a light dinner. The recipe combines the textures and tastes of traditional South Indian cuisine with a surprising twist, making it a memorable and delicious meal.

Get ready to impress your friends and family with this creative and eco-friendly dish. Prepare to rethink your watermelon scraps – they're about to become a culinary star!

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Recipe Time & More

Prep15

Cook20

Total35

Calories462 kcal

Serves

Served AsBreakfast Dinner

Recipe TasteSalty

Ingredients

For the Watermelon Rind Dosa Batter

▢ 2 cup Watermelon Rind discard the green outer skin, with some pink flesh included for color
▢ 1 cup Rice idli rice, also known as parboiled rice or puzhungal arisi
▢ 1 cup Rice flattened rice, also known as flattened rice or beaten rice
▢ 1 tbsp Fenugreek also known as methi
▢ 1.5 tsp Salt or to taste
▢ Water as needed Water to adjust batter consistency

For Cooking

▢ Oil for cooking the dosas

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Instructions

Preparing the Watermelon Rind

Wash the watermelon rind thoroughly, removing the green outer skin. Reserve some pink flesh for color if desired.

Soaking and Grinding

Soak the idli rice and fenugreek seeds in water for at least 3 hours.
Grind the soaked rice and fenugreek seeds into a smooth paste. Add the watermelon rind (and optional pink flesh) to the blender and grind to a juice consistency.

Combining and Grinding the Batter

Wash the poha thoroughly and drain well. Drain the water from the soaked rice and fenugreek mixture.
Combine the ground rice mixture and poha in a blender. Add the watermelon juice, blending until a smooth dosa batter consistency is reached. Add water if necessary to adjust the consistency.
Add salt to taste, mix well.

Fermentation

Allow the batter to ferment for at least 8 hours, or preferably overnight, in a warm place.

Cooking the Dosa

Heat a lightly oiled dosa pan or griddle over medium heat.
Pour a ladleful of batter onto the hot pan, spreading it thinly to form a circle.
Cook until the edges are crisp and golden brown, flipping halfway through.
Serve hot with your favorite chutney and sambar.

Recipe Notes

Expert Tips for the Best Watermelon Rind Dosa

For a vibrant pink dosa, include a larger portion of the pink watermelon flesh with the rind.
Adjust the fermentation time based on your ambient temperature. Warmer temperatures will require less fermentation time.
Don't over-grind the batter; a slightly coarse texture is ideal for a more rustic dosa.
Experiment with different chutneys and toppings to enhance the flavor profile. Coconut chutney and sambar are excellent choices.