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Watermelon Rind Dosa is a delicious and unique breakfast option. It is soft, spongy and porous.  It is vegan and gluten free  and as the name suggests watermelon rind is used in it.

Considering the fact, watermelon rind is healthier, I don’t like to waste it. The rind is the white part of the watermelon. It is rich in fibre and aids in digestion.  Usually, I use it in a smoothie or a salad.  Of late, I have another recipe and I make this dosa also. The dosa is made slightly thick and cooked only on one side. Like the regular dosa, this needs to be fermented. This  recipe is adopted from Vinaya Prasad’s blog  Vegetarian Culinary Delights. I am active in a couple of groups on Facebook and this group is one of them. I like the enthusiasm and patience with which she runs the group. Recently, the group reached the 15000 milestone mark. 

Watermelon Rind Dosa Recipe 

Ingredients: 

 1. 25 cup  rice
1/2 cup  urad dal
1/4 cup flattened rice (poha) 
1/2 cup   watermelon rind
1/2 cup  fresh coconut
1/2 teaspoon methi seeds
oil for roasting
water for soaking and grinding
salt to taste

Method:

1. Soak rice, urad dal and methi for 4 hours.
2. Soak flattened rice (poha) for half an hour.
3. Cut the rind into small pieces. 
4. Grind the soaked rice and lentil mixture to a fine batter, remove it in a bowl. Now, grind the rind pieces, soaked poha and  coconut, mix it into the batter. Add salt to it, cover and keep it in a warm place to ferment overnight or 5-6 hours.
5. Next day, mix the batter, heat a skillet. Smear a little oil if using the cast iron. pour a ladleful of batter, spread a little oil, cover with a lid   and allow to cook. There is no need to cook the other side for this dosa. Once it is cooked, remove and serve hot with coconut chutney. Repeat for the rest of the batter. 

Take a tip: 

1. The dosa is made as a set dosa.  The consistency of the batter should be moderately thick.
2. Use any kind of skillet, iron or non-stick, cover with a lid and cook. There is no need to flip  to the other side. 

watermelon rind dosa

My family enjoys dosa any day.  Rava dosa is usually prepared during weekends. A dosa batter is handy and used in different ways. You can make masala dosa, uttapam or gundapongal. The other kind of dosa are ragi dosa, jowar dosa, set dosa, neer dosa and mixed flour dosa. 

Watermelon Rind Dosa

Watermelon rind dosa is soft, spongy dosa. It is ideal to prepare it for breakfast.

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Prep Time 4 hours hrs

Cook Time 30 minutes mins

Fermentation time 6 hours hrs

Total Time 10 hours hrs 30 minutes mins

Course: Breakfast

Cuisine: Indian, South Indian

Ingredients Method Notes

Ingredients

  

• 25 cup rice
• 1/2 cup urad dal
• 1/4 cup flattened rice poha
• 1/2 cup watermelon rind
• 1/2 cup fresh coconut
• 1/2 teaspoon methi seeds
• oil for roasting
• water for soaking and grinding
• salt to taste

Method

 

1. Soak rice, urad dal and methi for 4 hours.
2. Soak flattened rice (poha) for half an hour.
3. Cut the rind into small pieces.
4. Grind the soaked rice and lentil mixture to a fine batter, remove it in a bowl. Now, grind the rind pieces, soaked poha and  coconut, mix it into the batter. Add salt to it, cover and keep it in a warm place to ferment overnight or 5-6 hours.
5. Next day, mix the batter, heat a skillet. Smear a little oil if using the cast iron. pour a ladleful of batter, spread a little oil, cover with a lid   and allow to cook. There is no need to cook the other side for this dosa. Once it is cooked, remove and serve hot with coconut chutney. Repeat for the rest of the batter.

Notes

The dosa is made as a set dosa.  The consistency of the batter should be moderately thick.
Use any kind of skillet, iron or non-stick, cover with a lid and cook. There is no need to flip  to the other side. 

Pin it for later:

watermelon rind dosa

If you ever make this dosa recipe or any of my dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates in your inbox. Happy Cooking !