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Watermelon rind dosa, a south indian style pancake made with white pith of the watermelon. A recipe that makes use of the part that is usually discarded as trash.
I m making dosa with all unimaginable ingredients and enjoying the variety and the flavors. Today’s recipe too is from a different ingredient, Watermelon rind.
Watermelon rind, what is it?
The white part, sandwiched between the tough green skin and the juicy pinky melon, is the rind or pith of the watermelon.
After enjoying the juicy watermelon in Watermelon Salad with mint & feta and some Watermelon iced tea, do not throw away the pith and let us make our watermelon almost zero waste usage in the kitchen.
As I was blog-hopping, I went thru some authentic kannada recipe blogs and I landed on this recipe here. My happiness knew no bounds, yet another no ferment, grind and pour addition to my dosa menu.
This dosa has to be served hot, straight from the tava. So, it is not good for lunch boxes. Serve it hot with a spicy chutney and enjoy an amazing breakfast.
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Some Exotic Dosa recipes
- Watermelon rind, is the hero ingredient here. I have scrapped the white pith of ½ of a big watermelon and got around 2 cups of it
- Raw Rice, i have used sona masuri variety of rice for this recipe. You can also try using half idly rice and half raw rice for this.
- Flavorings i have added chilies, coriander and fresh coconut to add flavor the simple dosa recipe. Apart from this, you can also chopped onions, ginger and coriander leaves too.
Watermelon rind dosa
- Indian style mixie or any heavy blender
- 2 cups raw rice i used sona masuri
- 2 cups watermelon rind the white pith
- 3 nos green chilies
- ¼ cup freshly grated coconut or frozen
- 1 teaspoon salt or to taste
- handful of fresh curry leaves
- handful of fresh crinaer leaves
- gingely oil for making dosas or any oil of your choice
- 2 nos medium sized onions or 1 cup finely chopped onions
- 1 teaspoon cumin seeds /jeera
- 1 teaspoon shredded ginger
- Wash and soak rice in water for 2-3 hours. After the soaking time, drain the water, take the rice along with watermelon rind, coconut, chilies, curry leaves and ginger.
- Grind it to a smooth batter. I used my mixer and ground the batter in batches. Take care not to grind all at once, your mixer might conk off. So, divide the ingredients into two batches and grind.
- I didn't add any water to the batter while grinding, the watermelon rind has enough water to help in grinding. After grinding, remove the batter to a clean vessel. Let the batter sit for 15 minutes.
- Add chopped onion, salt, cumin seeds and ginger to the batter and give it a good stir.
To Make the dosa
- To make the dosa, heat a tava/pan, add a teaspoon of oil to the tava when it is hot, wipe it well with a tissue or a cloth. Pour a ladle of batter in the center, spread a little, but, not too thin.
- Dot the edges with gingely oil,make a hole in the center and add lil oil there too. Cover and cook for a minute.
- Flip the dosa, and cook the other side for another minute. Remove the dosa on to a serving plate, serve hot along with any chutney of your choice.
- I served it with Karivebu soppina chutney/curry leaves chutney
- Make the dosa’s a bit thick like adai or a pancake.
- This dosa tastes better when served hot straight off the tava.
I served this exotic dosa, with curry leaves chutney. You can also pair it with some other interesting chutney.