Okra Dosa ( Thin Indian crepes using okras )

Okra Dosa is a boon to many who do not have udad dal, or who need a quick dosa, who find it difficult to ferment dosa batter  on account of weather condition. Usually people in colder regions will find this a healthy welcome addition to the weekly menu.

I love this dosa for many reasons. Not only is it power packed with lot of nutrition, you also get the same crispy soft dosa like the usual rice udad dal batter made dosas. The structure is almost the same except for  the light green color.

The name okra is most often used in the United States, with a variant pronunciation, English Caribbean okro. The wordokra is of Nigerian origin and is cognate with ọkwurụ in the Igbo language spoken in Nigeria. 

Okra is often known as "lady's fingers" outside of Africa. In various Bantu languages, okra is called kingombo or a variant thereof,and this is the origin of its name in Portuguese (quiabo), Spanish (quimbombó or guigambó), Dutch andFrench (gombo), and also possibly of the name "gumbo", used in parts of the United States and English-speaking Caribbean for either the vegetable or a stew based on it. In India and Pakistan, and often in the United Kingdom, it is called by its Hindi/Urdu name, bhindibhendibendai or bhinda. In Bangladesh and West BengalIndia it is calleddherosh.

 In TamilnaduIndia it is called vendai kai. In Andhra Pradesh and KarnatakaIndia it is called bende kayi. In China, it is called qiu kui. In Middle East (Arabic speakers) it is called bamia or bamyeh.

The products of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains a usable form of soluble fiber. Some people cook okra this way, others prefer to minimize sliminess; keeping the pods intact, and brief cooking, for example stir-frying, help to achieve this.

 Cooking with acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar may help. Alternatively, the pods can be sliced thinly and cooked for a long time so the mucilage dissolves, as in gumbo. The cooked leaves can also be used as a powerful soup thickener.The immature pods may also be pickled. In the deep south of the United States Okra is a delicacy, especially deep fried in oil, after breading....WIKI

You can very well substitute the normal dosa for this healthy version.

The name okra is most often used in the United States, with a variant pronunciation, English Caribbean okro. The wordokra is of Nigerian origin and is cognate with ọkwurụ in the Igbo language spoken in Nigeria. 

Okra Dosa ( Vendaikai dosa \Bendekayi dosa)


1 cup raw rice
1 cup par boiled rice
1/4 cup moong dal ( Pasi parup ) or Udad dal
2 green chillis
small piece of ginger.
Pinch of Asafoetida powder
salt to taste
1 cup chopped fresh tender okras/ladies fingers.

Sprigs of curry leaves or Coriander leaves. I just added some coriander leaves chopped fine and added with batter while grinding itself.


Soak the rice and dals together for 3 hours minimum.

After sufficient soaking time, grind the dals with salt, ginger,aafoetida powder.
When the rice and dals are almost ground to a smooth thick batter, add the okras to the batter and continue grinding till the batter is smooth and thick, will not take long.

Remove batter from the grinder/mixie and mix well, the batter will appear thick,pasty, gooey or goopy!! Dont get alarmed as  the okras are mucilaginous, it renders the batter pasty.

But when you start making the dosas by ladling the scoop of batter on the griddle, it becomes easy to make the swirls like normal dosa.

Keep the batter to ferment either overnight or for 4 hours .I usually choose to do this dosa during the day , grind by afternoon, and have dosas by late evening as the batter doesn't need the usual long overnight hours of fermentation.

After fermentation , you can prepare the dosa like the usual ones.
Take the thick slightly pasty batter in a scoop and first plop it in the middle of the hot greased griddle, preferably a non stick dosa pan , and then start spreading into circles, you will see the pasty batter will help to make the usual swirls and lots of tiny holes will appear on the surface, showing the fermentation. You should continuously  make the circles, without leaving the pan and in one quick move.Just like normal dosa.

This dosa is also very easy to remove, flip over.

Serve hot with your choice of chutneys or sambar


1. The consistency of the dosa batter can be made like that of rava dosa, by thinning with water and mixing well , but you will not be able to make the swirls, instead pour the batter from outer edge of the pan and as you would in rava dosa , you will get nice thin crispy rava dosa like texture. 

2. I prefer to make it like the usual dosa  with same consistency.

    You can use red chillis and ginger while grinding instead of green chillis, both taste equally     good.

3. Instead of using moong da/green gram you can use udad dal/black gram too. I used Moong dal as it soaks well quickly and we can speed up the grinding process. Doesnt make any difference, infact Moong dal is more healthier too.

More on OKRA

Okra contains a unique combination of valuable nutrients. It’s high in vitamin B6, fiber, calcium, and folic acid, which helps prevent neural tube defects in developing fetuses. A serving of okra contains only 25 calories. So if it’s prepared in a low-fat recipe, it’s an incredibly healthy addition to any meal.
A half-cup cooked okra contains:
* Calories = 25
* Dietary Fiber = 2 grams
* Protein = 1.5 grams
* Carbohydrates = 5.8 grams
* Vitamin A = 460 IU
* Vitamin C = 13.04 mg
* Folic acid = 36.5 micrograms
* Calcium = 50.4 mg
* Iron = 0.4 mg
* Potassium = 256.6 mg
* Magnesium = 46 mg

Okra’s mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver.. Many alternative health practitioners believe all disease begins in the colon. The okra fiber, absorbing water and ensuring bulk in stools, helps prevent and improve constipation. Fiber in general is helpful for this but okra is one of the best, along with ground flax seed and psyllium. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra’s mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic many people abhor. In other words, the incredibly valuable okra not only binds excess cholesterol and toxins (in bile acids) which cause numerous health problems if not evacuated, but also assures easy passage out of the body of same.
 Okra is completely non-toxic, non-habit forming (except for the many who greatly enjoy eating it), has no adverse side effects, is full of nutrients, and is economically within reach of most unlike some prescription and over-the-counter drugs for this.
 Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.
To retain most of okra’s nutrients and self-digesting enzymes, it should be cooked as little as possible, e.g. with low heat or lightly steamed. Some eat it raw. However, if one is going to fry it only extra virgin olive oil, or unrefined coconut butter is recommended. 
Organic ghee used by gourmet chefs, has the oil and flavor of butter without the solids, is also excellent for frying okra (does not burn like butter), and may be obtained from the health food store.
 Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression.
 Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline, and provides a temporary protective coating for the digestive tract.
 Okra treats lung inflammation, sore throat, and irritable bowel syndrome. Okra has been used successfully in experimental blood plasma replacements and  is good for summer heat treatment. It  is good for constipation.