Okra dosa is a flavorful variation of the traditional South Indian dosa, offering a delicious twist by adding okra (ladyfinger) to the batter. This crispy, healthy dosa is packed with fiber and nutrients, making it a perfect option for breakfast or a light meal. In this easy-to-follow guide, we’ll walk you through 7 simple steps to make Okra Dosa from scratch.
Step 1: Wash and Soak the Rice and DalStart by washing 1 cup of rice and 1/4 cup of urad dal (split black gram) thoroughly. Soak them in water for about 4-5 hours. This soaking process helps the rice and dal soften, which is crucial for the fermentation process and to achieve a smooth batter.
Tip: You can also soak some fenugreek seeds (about 1/2 tsp) along with the rice and dal for additional flavor and improved fermentation.
Step 2: Prepare OkraWhile the rice and dal are soaking, wash and chop 8-10 medium-sized okra (ladyfinger). Slice them into small pieces. You can either sauté the okra lightly with a bit of oil to reduce moisture or keep it raw, depending on your preference. Cooking the okra before mixing it in will ensure it doesn’t release excess moisture into the batter.
Step 3: Grind the Rice and DalAfter soaking, drain the rice and dal mixture. Add them to a blender or wet grinder. Begin grinding the rice and dal into a smooth batter by adding water gradually. The consistency of the batter should be thick yet pourable, similar to traditional dosa batter. If you prefer a slightly coarser texture, you can grind the mixture to a medium consistency.
Tip: Add salt to taste while grinding or mix it after the batter is ready.
Step 4: Add the Okra to the BatterOnce the batter is ground to the desired consistency, add the chopped okra into the batter. Mix well so that the okra pieces are evenly distributed throughout the batter.
Optional: You can add a pinch of asafoetida (hing) or cumin seeds for additional flavor.
Step 5: Ferment the BatterCover the batter and let it ferment in a warm place for 8-12 hours (depending on the temperature). The batter should rise and become slightly bubbly. Fermentation helps in enhancing the flavor and making the dosa crispier.
Tip: If you're short on time, you can let the batter ferment overnight.
Step 6: Prepare the DosaHeat a non-stick tawa (griddle) or cast iron pan on medium heat. Once it’s hot, lightly grease it with oil or ghee. Pour a ladle of batter onto the tawa and spread it in a circular motion to form a thin layer. Drizzle a little oil around the edges of the dosa and cook it for 2-3 minutes, or until the edges start to turn golden and crispy.
Step 7: Serve HotOnce your okra dosa is crispy and golden brown, remove it from the tawa. Serve it hot with coconut chutney and sambar for a delightful meal.
Tip: You can also serve it with tomato chutney or even yogurt for an extra zing.
ConclusionOkra dosa is a healthy, flavorful variation of the traditional dosa that combines the goodness of okra with the delicious crispiness of dosa. With just 7 easy steps, you can make a nutritious and tasty meal that’s perfect for any time of day. Try this recipe and enjoy the unique flavors and textures of Okra Dosa!
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