Today I am sharing a healthy and delicious breakfast recipe. With the strict stringent measures here we are trying to minimize food waste and yet make a nutritious dish. I have been working in zero food waste for a long time now. Watermelon Rind Puffed rice mini dosa is perfect for breakfast . You can add some veggies to it and make Uthappam as well. Versatile Dosa flour. Dosa is soft and spongy. We are all working from home and hence I need to come out with ideas to make a variety of dishes.

What is watermelon Rind?

The red flesh of the watermelon is eaten and the white flesh is mostly thrown. We can peel the outer green thick skin. The white flesh is the rind which is used to make a variety of dishes ranging from dosa to curry to salad and even preserves.Now I am sure you will not throw the rind and put it to good use.It is rich in Vitamin B&C.It is rich in fiber and known to reduce blood pressure.

Ingredients for Watermelon Rind Puffed Rice Mini Dosa:

  • Watermelon Rind: Watermelon Rind is rich in nutrients. Can be put to best use in many recipes.
  • Sago /Sabudana: I love to add sago as it gives a nice fluffy texture to the dosa. It is rich in Anti Oxidants.
  • Puffed Rice: I have used puffed rice here . is an incredible option for improving the immune system, fighting microbes and shielding the body against various infections.
  • Roasted Rava: It is rich in iron and gives instant energy. Makes the dosa Crisp.
  • Coconut Milk: You can add coconut incase you do not have coconut milk. Adds a nice flavor to the dosa.
  • Salt:Main Ingredient of the dish.
  • Rice Flour: Gluten free flour .
  • Water: Add water to adjust the consistency of the batter.
  • Oil: Use any odourless oil for making dosa.

Recipe for Watermelon Rind Puffed Rice Mini Dosa:

  • Author: Preethi Prasad
  • Prep Time : 2.5Hours
  • Cook Time : 15 Mins
  • Total Time : 2 Hrs 45 mins
  • Course : Breakfast
  • Cuisine : Indian

Ingredients for Watermelon Rind Puffed Rice Mini Dosa:

  • 2 Cups Watermelon Rind
  • 1/2 Cup Sago / Sabudana
  • 2 Cups Puffed Rice
  • 1/2 Cup Coconut Milk
  • Salt to Taste
  • 1/2 Cup Rice Flour
  • 1 Cup Roasted Rava
  • 1/2 Cup Water
  • Oil to make mini Dosa


  • Soak Sago / sabudana for 2 hours and drain the water completely.
  • Peel the outermost skin and remove the white flesh of the watermelon and chop them into small pieces.
  • Wash and soak Puffed rice for about 15 minutes. Squeeze and drain the water completely.
  • In a blender add soaked sago , watermelon rind and puffed rice and make a smooth paste.
  • Transfer this mixture to a big bowl.
  • Now add roasted rava, and rice flour . Add coconut milk and mix again.
  • Add water and mix well. Allow
  • Batter should be thick as watermelon rind has water.
  • Add salt and allow the batter to ferment for a few hours or overnight.
  • The fermented batter will be thick . Add water if required.
  • Heat the Tava .Pour the batter ,drizzle some oil. Cover and cook.
  • Flip to cook the other side as well.
  • Serve with Idli Podi and ghee or any chutney of your choice.
  • Enjoy………………………..
https://preethicuisine.com/multigrain-roti-quick-breakfast/ https://preethicuisine.com/sabakki-mosaru-dosa-sago-yogurt-crepes/ Notes:
  • You can use a combination of rice and puffed rice
  • Urad dal may be added as well in case you use rice.
  • Skip Sago if you want to make traditional recipe.
  • Add Methi seeds as they are good for health.
  • Grated veggies may be added for a change.
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  1. Wow using watermelon rind to make dosa.. such a brilliant idea Preethi.. will definitely make it soon. This looks so soft and spongy!!

  2. Wow! Absolutely and definitely healthy and easy to make dosa. I love the use of watermelon rind and coconut milk here. I must try making this yum dosa. Thanks, Preethi.

  3. Watermelon rind dosa looks soft and ideal for breakfast. I had tried a dosa variety using the rind but it was different kind. Must try your version soon Preethi. I too love using the rind.

  4. Preethi what a wonderful and totally different kind of dosa to enjoy. Love the addition of watermelon rind and also coconut milk. Also a good way to use up puffed rice as we always get them in a big bag. Bookmarked your recipe to enjoy as breakfast.

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