Recipes like watermelon rind dosa have an innate appeal for Indians who love to recycle every last bit of everything. This watermelon rind dosa uses a part of the watermelon that would otherwise be discarded – the white part that is not as sweet as the pink although not as tough as the green skin. But that white part is rather edible, and even better, it is packed with several vitamins. Why waste it? This is a natural recipe for summer, because who doesn’t love biting into this incredibly juicy fruit in these sweltering temperatures? All you need to do is save the white portion and then blend it up with some rice and a couple of other ingredients. The dosa itself has the refreshing, unmistakable flavor of watermelon and is quite addictive. In our home, you will always find watermelon in the refrigerator in summers, because Jay loves nothing more than a watermelon smoothie with a dollop of ice cream. I’ve been making this dosa recipe more times than I care to count, and there have been no complaints. Serve up the dosa with mint chutney or sambar for a delicious meal or a snack. You can even add some jaggery to make a sweet version. Check to get new recipe updates by email.
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