Watermelon rind dosa recipe

Ingredients

• 400 g (2 cups)idli dosa rice
• about 300 g (2 cups)watermelon rind, white soft part only
• to tastesalt
• 10 ml (2 tsp)oil
• 2.5 ml (½ tsp)mustard seeds
• 5 ml (1 tsp)urad dal
• 1 sprigcurry leaves
• 1onion
• 2green chillies

Instructions

1. 1

   Wash and soak

   Wash the rice thoroughly, then soak it in plenty of water for 3 hours.

2. 2

   Prepare rind

   Cut away the green skin from the watermelon rind and scrape off any excess red fruit. Keep the soft white part and roughly chop it.

3. 3

   Grind first batch

   Grind half the soaked rice with 120 ml (½ cup) ice water until smooth.

4. 4

   Grind remaining rice

   Grind the remaining rice with the chopped watermelon rind, without adding water.

5. 5

   Ferment batter

   Transfer both batches to a mixing bowl, stir in salt and leave the batter to ferment for about 8 hours.

6. 6

   Temper ingredients

   The next day, temper the mustard, urad dal, curry leaves, onion and green chillies in the listed order.

7. 7

   Mix tempering

   Stir the tempering into the batter and add water if needed to adjust its consistency. A thin batter is preferred for the softest result.

8. 8

   Pour the dosa

   Heat a tawa and drizzle on a little oil. Spread the oil over the surface to grease it. Pour a ladleful of batter around the outside in a ring, then use another ladleful to fill the centre.

9. 9

   Cook and flip

   Cook over a medium flame. When most of the whitish areas have turned translucent, flip the dosa and cook it for 30 seconds.

10. 10

    Finish the batch

    Remove the cooked dosa to a plate and repeat with the remaining batter.

What is watermelon rind dosa?

Dosa is a South Indian fermented rice pancake, cooked on a hot, flat griddle. This version blends the soft white part of watermelon rind into the rice batter, making use of a part of the fruit that is often discarded.

Rind: Its mild flavour lets the rice and savoury tempering come through. Fermentation and a pourable batter help the dosa cook up soft rather than dense.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 3g protein, 31g carbs, 2g fat.

Most of the carbohydrates come from the rice, while the small amount of oil supplies most of the fat. Rice and urad dal contribute some protein, but the recipe is mainly a rice-based dish. Pair a serving with a protein-rich side and vegetables to make a more balanced plate.

Choosing and preparing the rind

White flesh: Remove the firm green skin and scrape away most of the red fruit, then chop the remaining soft rind. This keeps the batter focused on the rind rather than excess fruit juice.

Rice: Idli dosa rice is the rice specified for this batter. Wash it well before soaking so it is ready to grind evenly.

Grinding and fermenting

First batch: Grind half the rice with the ice water until smooth. The recipe uses no water for grinding the second half with the rind.

Fermentation: Mix the ground batches with salt and leave them for about 8 hours. The recipe calls for an overnight rest, so allow for that time when planning to cook.

Getting the batter consistency right

Thin batter: Add water only as needed after mixing in the tempering. A thinner batter spreads more readily across the tawa and is the preferred consistency for this soft dosa.

Pouring: Make a ring around the outside first, then fill the middle with more batter. Grease the tawa before pouring so the dosa is less likely to stick.

Reading the cooking cues

First side: Cook over medium heat and watch for the pale batter to become translucent across most of the surface. This visual change is the recipe’s cue to flip.

Second side: Cook for 30 seconds after flipping, then transfer the dosa to a plate. Repeat with the rest of the batter.

Serving the dosas

Fresh from the tawa: Serve the dosas as they are, while warm and soft. Their rice base and savoury onion-and-chilli tempering suit a chutney or sambar alongside.

For a fuller plate: Add a vegetable side or a protein-rich accompaniment, especially if the dosas are the main part of the meal.

Recipe notes & tips

• Scrape away excess red fruit so the batter uses mainly the soft white rind.
• Grind the two rice portions separately as described, adding water only to the first batch.
• Leave enough time for the full 3-hour soak and about 8-hour fermentation.
• Add water gradually when adjusting the batter so it does not become thinner than you want.
• Grease the tawa evenly before pouring each dosa.
• Wait for most of the pale surface to turn translucent before flipping.

Variations

• More chilli: Increase the green chilli to make the tempering hotter.
• Milder tempering: Use one green chilli for a gentler heat.
• More onion: Add extra onion to the tempering for a sweeter savoury flavour.
• Crisper edges: Spread the batter in a thinner layer and cook until the surface changes colour.
• Serve with chutney: Add a chutney on the side for a fresh or tangy contrast.

Common mistakes to avoid

• Leaving green skin on: Cut it away and use the soft white part of the rind.
• Skipping the soak: Soak the rice for the full 3 hours before grinding.
• Rushing fermentation: Allow about 8 hours for the batter to ferment.
• Adding too much water: Adjust the batter gradually after mixing in the tempering.
• Flipping too soon: Wait until most of the whitish areas have turned translucent.
• Cooking too hot: Keep the flame medium so the dosa has time to cook before its surface cues the flip.

How to store

Refrigerate leftover batter in a covered container and use it within 2 days; stir it before cooking and adjust with a little water if needed. Refrigerate cooked dosas for up to 2 days and reheat on a lightly greased tawa until warm.

Frequently asked questions