Watermelon Rind Dosa

Watermelon Rind Dosa

Few days back, I had made watermelon Othappam. I had used watermelon juice to make the Othappam batter. Two days back, when I was cutting the watermelon, as always I kept aside the rind which was to be discarded. Just when I was about to do that, I got this idea to the use the rind for something. I know that it’s edible, but had not used it any recipe earlier.
I browsed the net to check the nutrition part of the rind and saw few recipes too. Somehow I was not very impressed with those recipes.
Juicy watermelon rinds offer a high dose of cirulline amino acid, which helps dilate blood vessels, improving blood circulation. 
Watermelon rind prevents the sweeter flesh from spoiling and contains additional vitamin C, fiber, potassium and a small amount of vitamin B-6. 
I trusted my instincts and added things that just came to my mind. I have used regular ingredients that are always available in our kitchen.
I was very happy with my creation. Dosa turned to be thin and crispy, just the way I had imagined. And it was yummy too.
Hope you all would like it too:)
Chopped watermelon rind- 1 cup
Rice flour- 3/4 th cup
Semolina ( rava)- 1/2 cup
Besan( chickpea flour/ Kadalai maavu)- 1 tbsp
Salt to taste
Sugar- 1/2 tsp
Oil to make the dosa.
Grind the watermelon rind to a smooth paste. Add all the ingredients except oil and blend to a smooth batter adding the required amount of water.
Let it rest for 15-20 mins. No need for fermenting the batter.

Heat a tawa. Brush it with oil. Add little batter, spread it into a thin dosa. Add little oil around the dosa. Let it cook till the underside turns golden. Flip it to the other side, again add oil and cook till the other side too turns golden.


Serve the dosa hot with sambar/ chutney or both:)


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