Melon Peel Pancake… Dosa…No waste cooking

Come Summer time..its Melon time ….but alas!!! Locked down at home..60+ are strictly advised to stay at home..Can’t visit market to fetch fresh fruits and vegetables…I am missing shopping in vegetable and fruit markets. The aroma, searching out for best picking the right one. Ah…. Depending on home deliveries which I always hated. I was never satisfied till I touch them, smell them then buy them.  Now whatever is delivered I am managing. Had ordered a melon…it arrived. Left it in the open for few hrs. Picked it with gloves and mask on. Dipped it in soda water. Wiped it off. Then it reached on my kitchen counter for dissection. Oh my God!!! After so much effort what was found……..pale pink flesh. I was dreaming of a deep red flesh and was planning to make a hearty sweet and sour salad adding some rocket leaves and mustard sauce and feta. No way. But I have to consume it…I hate wastage and that too during this pandemic situation when lakhs of people are jobless sleeping without food.  So made slushes, coolies and some salads too. But with the Peels…they are good source of Vitamon “A” and Vitamin”C”, so no way of discarding it.

I prepare hearty curries with these peels. Not exactly the peels but the white portion between the red flesh and the thin green outer skin. They are bland and needs adding some masalas or sweetener to consume it.  This time thought something different. I pulped these white portion and added some rice flour , semolina and gram flour to make a batter of pouring consistency. Just like we make batter for pan cakes, crepes or Dosas. And the spread on non stick pan and oh my God, they came out just awesome!! Stuffed it with fresh cucumber, tomatoes and onions with some herbs. So delicious!!! Let me share this hearty recipe with you too. Its super easy, healthy and delicious!!!

Ingredients for batter:

  1. Melon peel 1 cup
  2. Rice flour ½ cup
  3. Semolina- 1/4th cup
  4. Gram /Chickpea flour- 1 tblspn
  5. Water as required
  6. Salt to taste

Ingredients for Stuffing:

  1. Chopped cucumber
  2. Chopped tomatoes
  3. Chopped onion
  4. Chopped green chili
  5. Chopped cilantro/coriander leaves
  6. Grated cottage cheese/Paneer/Any cheese – optional
  7. Freshly ground black pepper
  8. Salt to taste


Separate the white skin from the melon. Peel the outer green skin. Wash it in water the chop them. Put them in blender jar and pulp them to smooth. May add some water while pulping.

Now add all other flour to the pulp. Add water and blend them together to smooth batter.

Take out in a bowl. Add water to bring this to pouring consistency. Keep it covered for at least 15 min. By this time the flour will fluff and get combined with the pulp.

After 15 mins it may thicken and need to add some water to it. For making   crepes you may make the batter thinner. For Dosas it could be just pouring consistency. I made it like Dosas with filling.

Now heat a non stick pan and grease  with oil and wipe it with kitchen towel. Now pour ladleful of batter and  spread the batter in round shape moving the  back of the ladle in circular motion to spread it.

Do this in high flame.  After spreading reduce the flame and let it cook.  With help of a brush drizzle some oil in the edges. The edges will loosen and will be easier to flip. The colour of the batter will change and you will it is cooked. Now if you want to eat it without stuffing then flip it and cook both the side .

Cook all likewise. You may add the stuffing while serving. No need to cook it with stuffing.  

Serve with green chutney or Podi Powder masala. Both the recipes are available in my blog.


10 Comments Add yours

  1. I make watermelon rind jam, but never thought about using it in batter. Love the idea. Hope to be able to try it as soon as we have some decent watermelons here. 🙂

    Liked by 1 person

    1. Thanks visiting. I too make jams and chutneys. This also I loved


  2. CarolCooks2 says:

    I pickle my watermelon rinds but never thought of using it in a batter there are still plenty of watermelons here and it’s good to have another option to use the rinds…Thank you for sharing, Reena 🙂

    Liked by 1 person

    1. thanks Carol for visiting. Yes I too make chutneys and Halva. Wanted something different and it worked.


      1. CarolCooks2 says:

        Thats good… I like to experiment like you 😊

        Liked by 1 person

      2. I know. Thanks


  3. arv! says:

    wow. This is an innovative approach. Out here in some areas of Rajasthan, these peels are used in making vegetable. It tastes yum.

    Liked by 1 person

    1. Yes I do make Tarbooz ke chhile with Papad. It is a Rajasthani dish. You know, I am a fan of Rajasthani food .

      Liked by 1 person

      1. arv! says:

        Great. The one I was referring to is prepared like a vegetable. Well, you can say, it is a secret recipe.

        Liked by 1 person

      2. ha ha ha. Ohk… This is also a sabzi.

        Liked by 1 person

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