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)
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.)
Ground Okra Dosa batter
3. Add required quantity of salt and allow it to ferment overnight and the batter is as below.
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.
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.
Okra dosa being cooked
6. When crispy, serve hot with the chutney of your choice (See list of possible chutneys here). Yummmm !
Ready to serve Okra dosa with chutney
How long it takes: 45 minutes (other than soaking and fermenting)
Number of Dosas: 15