Lady’s Finger (Okra) Dosa


Picture 141

I have already put up a few variety of dosas on this blog. Lady’s Finger (also Bendekai (Kannada) and Okra in the United States) is not one of them, until of course today. This dosa can be really so crisy and tasty that it will take nothing less than eating one to believe it. I borrowed this recipe from one of my copassengers (!) on our train journey to Goa. As I usually do, that was the first thing I tried when I returned home. Please make sure that you use fresh and tender Lady’s Finger for this dosa.

What you need to have:

1. Chopped fresh tender Lady’s Finger – 1 cup

2. Sona masoori rice (raw) – 2 cups

3. Blackgram Dal – 4 teaspoons

4. Green chillis – 1-2 (optional)

5. Ginger – 1″ piece(optional)

Picture 127

Ingredients of Okra Dosa

What you do with what you have:

1. Wash, chop tender lady’s finger into small pieces and soak the same with raw rice and Blackgram dal in water for about 3-4 hours as usual .

2. Grind it in the mixer to a fine consistency adding water in steps to a fine consistency. The ground batter is as shown in the image below.(Use the same water for grinding the batter and also one may need additional water as well.)

Picture 135

Ground Okra Dosa batter

3. Add required quantity of salt and allow it to ferment overnight and the batter is as below.

Picture 137

Fermented Okra dosa batter

4. Place a dosa griddle on medium flame and apply a little oil to it. When heated rub it throughout the griddle and sprinkle a little water on the griddle. When dried pour a laddle of the batter on the tawa.

Picture 138

Dosa batter being poured on the griddle

5. Spread it to the required thickness with the help of the laddle and sprinkle cooking oil on the sides as well as in the middle.

Picture 139

Okra dosa being cooked

6. When crispy, serve hot with the chutney of your choice (See list of possible chutneys here). Yummmm !

Picture 141

Ready to serve Okra dosa with chutney

How long it takes: 45 minutes (other than soaking and fermenting)

Number of Dosas: 15

About these ads

51 thoughts on “Lady’s Finger (Okra) Dosa

  1. Aunty, I love your Dosa griddle. I have not yet been able to discover a well-seasoned Dosa Tava at reasonable rates.
    Adding Okra to the dosa batter is completely new to me. What more vegetables do you add to Dosa batter?
    The dosa in the forst picture looks crisp and yummy that I feel it eating it right off the picture.
    I applaud your efforts to teach us new recipes and techniques with such detailed pictures. Thanks and Keep it up!

    • Hi Mona,

      If you stay abroad whenever you come down to india do try to get such tawa in southern india in places like Hubli or even Bangalore.

    • Hi Sushma,

      Adding Okra is though new to me as well, but the dosa i tell you is really great and much better and crispy than any dosa ever eaten!!!!!!!!!!!

    • Hi Prathiba,

      Even though i had heard of the same, i didn’t have the guts to prepare the same , without knowing the proper proportion of the ingredients.

  2. Hi Prathibha,

    This is completely a new dish for me now :) and okra being 1 of my favvvvorite vegetable i will definitely tryout sometime!
    But when u soak okra in water wil it not become soggy?

    Rashmi

    • Hi Rashmi,

      You have to soak Okra as well with the other ingredients of dosa which you soak for about 3 hours and it serves as a base to the dosa batter like Blackgram dal in case of other dosas. Here we just add very little Blackgram dal. All the ingredients have to be soaked in water together.

    • Hi Chitra,

      It is also new to me but really turned out very crispy and liked by one and all at home. So i thought i can as well share with you all.

  3. hI Pratibha,
    Wow .. never heard.. such an unique recipe. Your dosa looks so crisp and perfect. Very innovative. Thanks for sharing.

  4. hi

    i amalso konkani from Mangalore.When r u posting 7 cup burfi Looking forward U have a wonderful blog keep up the good work.Long back u posted a recipie of yam from yr garden.how u will know its ready to be removed. im from texas usa
    bye

    • Hi Nitha,

      When it is around 4-5 months or so depending upon the weather all the leaves turn yellow and the stem will will fall to the ground. This indicates that yam is ready to be removed.

  5. Hello Prathiba ji, I tried this recipe yesterday and the dosas came out very well. I too was skeptical at first but went ahead anyway and I’m very happy that I proceeded with the recipe. The dosa was very crisp. Thank you very much for the recipe. Actually I tried this with the ends of the okra after using the okra for curry.

    • Hi Madhuram,

      My co-passenger who shared this recipe with me told me to prepare it with the tip and bottom of the vegetable after using it for curry. But i thought it would not be so and i might have overheard it . So i just used whole okra and prepared dosa. One thing you have to remember is, when you use only the tip and bottom of the veggie , you have to add 1 Tsp more of Blackgram Dal for each cup of Rice. The reason being that okra which is the base instead of Dal would be less and can turn the dosa little rubbery. Any way thanks for sharing the recipe.

  6. This is amazing! Your pictures are beautiful and the recipe is something I have never tried. It looks really yummy! Loving your blog, really lovely recipes! Keep up the fantastic work!

    Sanjana from KO Rasoi

  7. Hi Prathiba,
    I have tried some of the receipes from your blog like Raddish Parata, Onion Parata it did came out very well. This weekend i tried the Okra Dosa somehow it didnt come out so well, it was not as crispy as it is seen in your pic. I am not sure where i went wrong. The proportions i used was 6 cups rice, 3cups chooped ladies finger, less then 1 cup more then 3/4th uraddal , 2 green chillies, piece of giger. It had fermented nicely, but still dosa was rough but not crispy.

    • Hi Chaitra,

      I feel you can try with 1/2 cup Urad dal. The more the dal dosa will not turn up crispy. One more thing , make da dough thick on grinding. While fermenting da next day it will be fine. Just try out..

  8. Hi Prathiba Maayi,

    I tried this recipe and the dosas came out well. I also added some jeera and corriander leaves.

    Thanks for the recipe. My one year old son ate 2 whole dosas!

  9. wow
    maam should say again as many say daily your blog is the best of what i have seen in recent times.
    about this Okra dosa well 1st as everyone was surprised but yea when finaly tried its amazing n very very tasty too..!!,
    usually had the practice of adding white pumpkin pieces or rice flakes with some methi seeds adding to dosa batter this was truely superb
    thanks once again.

  10. Hi,
    It was really worth visiting your website. Its awesome. Recently I tried your Okra Sukke, it came out wonderful. We all loved it.
    In this recipe, I have a small question. When you grind the soaked okra, dal and rice, are we supposed to add green chillies and ginger as well??
    Thanks in advance.

  11. Hello there,
    I tried Okra Dosey 2 days ago..mine looked like set dosa…may be uddu was more? but when i re read the recipe you have asked us to add salt before letting it to ferment..but i did the other way..i.e i let it ferment and then added salt the next day..does this make dosa little spongy??? please reply.
    Hmm

    • Hi,

      I personally feel you might have added more of Blackgram dal. Regarding okra dosa here, Okra pieces itself helps for fermenting. So only very little quantity of dal will help out to turn the dosas crispy. For your kind information this dosa never has turned soggy when ever i prepared. It remains crispy even after cooling.

  12. Dear Mrs.PrathibaRao,
    Thank you for the prompt reply….I just wanted to know was there any reason other than more quantity of black gram to make dosa stiff/rubbery/spongy????…
    Hmm

  13. The recipe and the comments gave the inspiration to try the recipe.I will post my comments later when i make it.Aunty very innnovatie dosa with okra left outs.thankyou.

  14. Hello Aunty,
    I tried this dosa out along with the tindura dosa during this weekend. This okra dosa is totally tasty and has a nice flavor of fresh bindi in it. Folks at home loved it completely, I am going to make this and tindura dosa a permanent fixture in my home menu.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s