In many homes, recipes come to be, through memory, season, and whatever is growing in the backyard. For Arpitha, that dish is a rotti made from watermelon rind. Every summer, her Ajji, Sarojini, turned that ‘nothing part’ of the fruit into a comforting rotti—a recipe shaped by patience, frugality, and inventiveness.
Listen to a recording from their home in Bengaluru, where Arpitha sits with her maternal grandmother, to remember how the recipe began and what it means to them. Their conversation and this recipe is part of Longing for Home—our ongoing audio collection of memories carried through food.
| Dosa rice, soaked for 2 hours | 400 grams | 2 cups |
|---|---|
| Flattened rice (poha), soaked with rice | 100 grams | ½ cup |
| Water (for grinding) | 240 ml | 1 cup approx. |
| Watermelon rind, peeled and grated | from 1 watermelon |
|---|---|
| Grated coconut, fresh | 100 grams | 1 cup |
| Onion, finely chopped | 1–2, medium |
| Green chillies (bird’s eye preferred), finely chopped | 1-2 |
| Ginger, finely chopped | 1-inch piece |
| Curry leaves, chopped | a handful |
| Coriander leaves, chopped | a handful |
| Dill leaves, chopped (optional) | a small handful |
| Salt | to taste |
| Ghee, for roasting | as required |
Wet grinder/mixer-grinder, peeler, grater, flat cast-iron tava
Rinse the dosa rice thoroughly under running water until the water runs mostly clear.
Place the rice in a bowl and add enough water to fully submerge it. Add the flattened rice (poha) to the same bowl.
Allow both to soak together for 2 hours. This soaking helps the grains soften and ensures a smooth batter.
After soaking, drain the rice and poha, reserving the soaking water.
Transfer the soaked rice and poha to a wet grinder or mixer grinder.
Add approximately 1 cup of water, using the reserved soaking water.Grind to a smooth, lump-free batter. The texture should resemble dosa batter—thick but pourable.
Transfer the ground batter to a large mixing bowl and set aside.
Wash the watermelon thoroughly before cutting. Remove the green outer skin of the rind using a knife or peeler. Trim away any remaining pink flesh, retaining only the white portion. Grate the cleaned rind finely and keep it aside.
Add the grated watermelon rind to the batter.
Stir in the grated coconut, chopped onion, green chillies, ginger, curry leaves, coriander leaves, and dill leaves (if using).
Add salt and mix well until all the ingredients are evenly distributed.
Adjust the consistency with a little water if required. The batter should be thicker than dosa batter but looser than idli batter, similar to an uttapam batter.Do not ferment the batter. It is meant to be used fresh.
Heat a flat tawa over medium heat until hot. Lightly grease the surface with ghee.
Pour a ladleful of batter onto the tawa and gently spread it into a thick circle. Drizzle a little ghee over the top.
Cook until the underside turns golden and crisp and the surface begins to look set, with small steam holes appearing.
Flip carefully and cook the other side until lightly browned and cooked through.
Remove from the tawa and repeat with the remaining batter, greasing the pan lightly each time.
Serve hot.
Store any leftover batter in the refrigerator and use it within 24 hours.
K S Arpitha Bhat is a part of The Local Food Club in Bengaluru. To become a member, sign up here.
You must be logged in to rate this recipe.
Login with Google