I used to wonder if the watermelon rind/skin can be put to better use than just throwing it away, till my mother suggested I make dosas out of them. Needless to say, it’s so simple and healthy that it’s a regular breakfast dish for me, and no one complains because it’s very tasty.

Apart from it being high on nutrients, watermelon rind has quite a few health benefits as well.

If you have never had thoughts to use watermelon rind in food, you do now, so just go for it.

---

⏱️ Preparation time: 10 minutes

😴 Batter resting time: 10 minutes

🍳 Cooking time: 10 minutes

⏳ Total duration: 30 minutes

---

Type of meal: Breakfast / Snacks

Cuisine: South Indian

🍽️ Makes about 8 to 10 dosas

---

Ingredients:

1. Watermelon rind: 1 medium size watermelon
2. Rava (Semolina / Suji): 1 cup
3. Green chilli: 2 (chopped)
4. Ginger: 1 bulb (finely chopped)
5. Curry leaves: 1 sprig
6. Coriander leaves: handful (finely chopped)
7. Mustard seeds: 1/2 tsp
8. Cumin seeds: 1/2 tsp
9. Asafoetida (hing) powder: 1/4 tsp
10. Salt as per taste
11. Buttermilk: 1/2 cup

---

Instructions:

• After you have removed the red juicy part of the watermelon, grate the white portion and throw away the green skin.
• In a mixer, add the white part of the watermelon, 1 cup of rava, 1/2 cup buttermilk, and grind it to a smooth paste.
• Empty the ground contents into a mixing bowl. The batter should be of moderate thick consistency. If it is too thick then add some water.

• In a tempering ladle, add 1 tsp ghee (clarified butter). When the ghee becomes hot, add 1/2 tsp each of mustard and cumin seeds. Once the seeds crackle, switch off the flame and add the curry leaves. Pour the tempered spices in the bowl.
• Add the finely chopped coriander leaves, ginger, chopped green chilli, 1/4 tsp of asafoetida powder and salt as per taste to the bowl, and mix all the ingredients well.

• Let the better rest for 10 minutes.
• In an iron skillet / non-stick pan, kept on medium flame, drizzle some ghee / oil and grease it well.
• When the skillet becomes really hot, carefully pour a ladle of the batter on the pan and spread it slightly.

• Drizzle some ghee and cook till it turns golden. Then, flip it over, and cook the other side as well.

• Serve it hot with and molagapodi/ tomato chutney or coconut-chutney/ curry leaves chutney.

---

Notes:

1. The iron skillet / non-stick pan should be really hot when you pour the batter. To test it, sprinkle a few drops of water on the tawa. If it sizzles and evaporates immediately then the tawa is hot enough for making the dosas.
2. If the batter is of thin consistency then add some rice flour to make it thick.
3. Instead of buttermilk, you may use curd and mix water with it. Alternatively, you can add plain water.

---

Bon Appetit!