Watermelon rind dosa Recipe

Cooking Directions

• STEP 1.Wash and peel the green skin of the watermelon rind, leaving only the white part.
• STEP 2.Grate the watermelon rind finely and squeeze out any excess water.
• STEP 3.In a mixing bowl, combine the grated watermelon rind, rice flour, urad dal (split black lentils), cumin seeds, green chili, ginger, and salt. Mix well to form a thick batter.
• STEP 4.Heat a non-stick pan or griddle over medium heat and grease it lightly with oil.
• STEP 5.Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a thin dosa.
• STEP 6.Drizzle some oil around the edges and cook until the dosa turns golden brown and crispy.
• STEP 7.Flip the dosa and cook for a minute on the other side.
• STEP 8.Remove the dosa from the pan and serve hot with coconut chutney or any chutney of your choice.

Cooking Tips

• Make sure to squeeze out the excess water from the grated watermelon rind to prevent the dosa batter from becoming watery.
• Adjust the quantity of green chili according to your spice preference.
• Serve the dosas immediately after cooking to enjoy their crispiness.
• You can also add finely chopped onions, curry leaves, or coriander leaves to the batter for added flavor.
• Leftover dosas can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Serve the watermelon rind dosas hot with coconut chutney or any chutney of your choice.
• You can also serve them with sambar or a side of yogurt.
• Leftover dosas can be reheated in a pan or toaster oven to regain their crispiness.
• Store any leftover dosas in an airtight container in the refrigerator for up to 2 days.