Vendakkai Dosai, Bhindi Dosa, Okra Dosa

          It's been more than a month, something or the other kept me away from the blog and now I think, I have lost the habit of blogging. I haven't cooked anything special for the blog in the last 2 months, even today's post is something that I had made sometime back, well slowly I have to get back to the blogging routine. Today's dish is another simple and delicious dosa, Vendakkai Dosai or Bhindi or Okra Dosa. I came across this recipe in a cook book by Mrs Chandra Padmanabhan, and I was surprised at the thought that one can make dosas with lady's finger/okra. The batter needs to be fermented and the resulting dosas are soft and fluffy and nobody would be able to notice the okra in it, until you actually tell them, and they go well with a spicy chutney and sambar..

Need To Have

• Idli Rice - 2 cups
• Urad Dal/ Husked Whole Black Gram - 2 tablespoons
• Fenugreek Seeds - 1 teaspoon
• Diced Okra/ Vendakkai - 2 cups ( 12 long okras cut into 1/2" pieces )
• Salt - 2 teaspoon

Original recipe here

Method

          Wash and soak the rice, urad dal and fenugreek seeds for 3 to 4 hours or even overnight. Dice the okra and keep.

          Then grind together the rice and okra into a smooth paste, remove it from the blender, mix in the salt with your hands, then leave it to ferment overnight or for at least 8 hours.

          Heat a dosa pan, wipe with a greased tissue, then pour a ladle of batter, spread it in a circular motion, drizzle a little oil, cover and cook. Once you see the dosa turning golden brown, flip the dosa and cook the other side for a minute, then remove and serve it warm.

Note
The fermented dosa batter will not rise like the regular dosa batter, but when you spread the batter on the hot dosa pan, you can see the small holes forming, this shows that the batter has fermented well.