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watermelon rind dosa featured
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4 from 2 votes

Watermelon rind dosa recipe

Watermelon rind dosa is an easy way to reduce wastage by making use of the rind. Easy recipe with step by step photos, video.
Prep Time15 mins
Cook Time30 mins
Fermentation8 hrs
Total Time8 hrs 45 mins
Course: Breakfast
Cuisine: Indian
Servings: 12 Dosa


  • Cast iron tawa


  • 2 cups Idli dosa rice
  • 2 cups Watermelon rind
  • Salt as needed

To temper

  • 2 tsp Oil
  • ½ tsp Mustard
  • 1 tsp Urad dal
  • 1 Sprig Curry leaves
  • 1 onion
  • 2 Green chilli


  • First, wash rice well and soak with enough water for 3 hours.
  • Slice off the green portion from watermelon rind. Scrap off excess fruit pulp. Use just the white soft portion. Chop roughly.
  • Then grind in two batches. First half with ½ cup ice water until smooth.
  • Remaining half with watermelon rind, no water.
  • Transfer to mixing bowl, mix with enough salt and set aside for fermentation about 8 hours.
  • Next day, temper with the items given under to temper table in order.
  • Mix with the batter and adjust water consistency if needed. I love thin batter as it gives softest results.
  • Heat a tawa and drizzle little oil. Smear it everywhere to grease the dosakal. Take a ladle full of batter, pour from outside as a ring and then fill another ladle of batter in the middle.
  • Cook in medium flame. Once the color changes from whitish to translucent at most of the places, flip and cook for 30 seconds.
  • Remove in a plate once done. Repeat to finish the batter.



  • Do not add more watermelon rind ratio than mentioned.
  • Remove any fruit pulp stuck in the rind before using.
  • While slicing the white portion alone from the green part, take care not to cut your fingers.