Name: Soft and Yummy Okra Dosa (Vendaikkai Dosa): A Healthy South Indian Delight
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 3 cup Rice ((or idli rice) parboiled rice); 2 tbsp Gram (black, split black gram); 1 tsp Fenugreek Seeds (methi dana); 15 Okra (fresh); 1.5 tsp Salt (or to taste)

Soft and Yummy Okra Dosa (Vendaikkai Dosa): A Healthy South Indian Delight

25 minutes

1084 reads

4.41 from 5 votes

Indian

About Soft and Yummy Okra Dosa (Vendaikkai Dosa): A Healthy South Indian Delight

Craving a healthy yet delicious twist on a classic? These Okra Dosas (Vendaikkai Dosa) are surprisingly delightful, boasting incredibly soft textures that last for hours—perfect for packed lunches or a quick, satisfying meal.

This South Indian recipe features a unique blend of parboiled rice, urad dal, and fresh okra. The subtle savory flavors cleverly mask the okra, making it a winner even with picky palates.

Enjoy these versatile dosas for breakfast, dinner, or any time you crave a wholesome and intriguing culinary adventure.

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Recipe Time & More

Prep15

Cook10

Total25

Calories176 kcal

Serves

Served AsBreakfast Dinner

Recipe TasteBitter Crunchy Salty

Ingredients

For the Dosa Batter

▢ 3 cup Rice (or idli rice) parboiled rice
▢ 2 tbsp Gram black, split black gram
▢ 1 tsp Fenugreek Seeds methi dana
▢ 15 Okra fresh
▢ 1.5 tsp Salt or to taste

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Instructions

Wash the parboiled rice, urad dal, and fenugreek seeds thoroughly. Soak them together in water for 5 hours. This soaking process softens the grains and aids in fermentation.
Chop the fresh okra, including the stems. Smaller pieces will grind more easily and ensure no hidden worms.
Combine the soaked rice, dal, and fenugreek seeds with the chopped okra in a blender. Add salt. Blend into a smooth paste, adding small amounts of water as needed.
Pour the batter into a container and allow it to ferment overnight, or for at least 10 hours. Fermentation enhances the flavor and texture of the dosa.
Heat a flat griddle or tawa over medium heat. Lightly grease it with oil.
Pour a ladleful of the fermented batter onto the hot tawa. Spread it into a thin, circular dosa using the back of the ladle in a spiral motion.
Drizzle a few drops of oil around the edges of the dosa. Cook for about a minute, or until the edges start to lift and the underside turns golden brown.
Flip the dosa and cook the other side for another minute until lightly browned. The dosa should be soft and slightly crispy.
Serve the hot, soft, and yummy okra dosa immediately with your favorite chutneys and sambar.

Recipe Notes

Good To Know

For an even softer texture, steam the chopped lady’s fingers briefly before blending them with the batter—this helps break down their mucilaginous quality and makes the dosa extra tender.
If you prefer your dosa with a slightly crisp edge, spread the batter thinly on a well-heated skillet and drizzle a few drops of oil around the sides; the natural sugars in lady’s finger will caramelize and enhance the crunch.
To add a subtle flavor twist, finely chop a few curry leaves or a green chili and blend them with the lady’s finger before mixing into the batter—this infuses the dosa with a gentle aromatic lift without overpowering the main ingredients.
Leftover batter can be refrigerated for up to two days; just stir well before use, as the lady’s finger pulp may separate slightly from the rice and dal base.

Expert Tips

Soaking the rice and lentils separately before grinding ensures a smoother batter and better fermentation.
Adjust the consistency of the batter by adding water as needed. It should be pourable but not too thin.
Serve the dosa immediately with your favorite chutneys and sambar for the best experience.