Watermelon Rind Dosa With Ginger Coconut Chutney


  • 1 Cup Of Organic Brown Rice
  • 4 Cups Of Cubed Watermelon Rind
  • 1 1/2 Cup Of Grated Fresh White Coconut Meat
  • 4 Dried Red Chilies
  • 1/2 Tablespoon Of Coriander Seed
  • 1 Teaspoon Of McCormick Cumin Seed
  • 1 Small Diced Vidalia Onion
  • 4 Diced Green Chilies
  • 3 Tablespoons Of Chopped Coriander Leaves
  • 3 Chopped Curry Leaves
  • 3/4 Inch Piece Of Fresh Cut Ginger
  • 1 Marble Sized Piece Of Tamarind
  • 3/4 Cup Of Bottled Water
  • 3/4 Teaspoon Of Kosher Salt


  • Serving Size 8
  • 302 Calories Per Serving
  • 4 Grams Of Fat

Preparation instruction

To begin this recipe you will first need to start preparing the watermelon rind dosa. First soak the rice in hot water for roughly two hours, and then drain the water.
Next take out a standard grinder and grind your cubed watermelon rind, rice, red chilies, half cup of coconut, coriander seed, cumin seed, and half a teaspoon of kosher salt.
If while grinding these ingredients together you find that the batter is too thick, add in more watermelon rind, but do not add any water.
Next add in the diced onion, two green chilies, curry leaves, coriander leaves, and mix it thoroughly into the batter.
Once you are done with these steps, set the batter aside for twenty minutes, as this will allow the flavors to blend. Moving along, heat a griddle and add in a ladle full of batter, while spreading the batter out into a circle.
You will want to cook each side on medium to low heat, until each side is slightly golden. Once your watermelon rind dosa is done, you will need to create the ginger coconut chutney, which is quite simple to do.
Using your grinder, grind one cup of fresh grated coconut, the slice of ginger, two green chilies, tamarind, bottled water, and a quarter teaspoon of salt.
Once these ingredients have been ground into a smooth paste, serve it along side the warm dosas. That concludes this recipe, we hope you have enjoyed it as much as we have.