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Watermelon Rind Dosa
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5 from 2 votes

Watermelon rind pancakes, or kalingada polo

A delicious, summery pancake that tastes of watermelons and is made with watermelon rind-- the white portion you'd normally throw out. Serve with some cooling and refreshing mint chutney.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Snack
Cuisine: Indian
Servings: 10 pancakes


  • 2 1/2 cups chopped watermelon rind (the white portion not the green. Okay if you get some of the pink portion in)
  • 1 cup rice
  • 1/2 cup coconut milk use 1/4 cup fresh grated coconut if available
  • 1/4 cup poha or flattened or beaten rice optional-- leave this out if not available to you and replace with 2 more tbsp of rice in the recipe
  • Salt to taste


  • Soak the rice and the poha, if using, for at an hour. Drain out all the soaking water.
  • Place in a blender with the other ingredients and process to a smooth but very slightly grainy paste. Add very little water at a time. The batter should be fairly thin and runny if you want thin dosas. For thicker dosas, make it the consistency of regular pancake batter.
  • Let the batter stand overnight or for 8 hours.
  • Heat a griddle. When hot, pour about 1/2 cup of the batter in the center. If your batter is quite thin, it will spread into a round on its own. If thick, help along with the ladle to create a round.
  • Let the dosa cook until bubbles appear all over. Spray or pour a few drops of oil around the edges of the dosa to crisp up the edges and help it release from the pan.
  • When the bottom is golden brown, flip over and cook for about 30 seconds more.
  • Serve hot with some mint chutney.