Bhindi Dosa Recipe

Cooking Directions

• STEP 1.To make the dosa batter, soak rice and lentils overnight. Grind them into a smooth batter and let it ferment for 8-10 hours.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add chopped bhindi, turmeric powder, red chili powder, and salt. Cook until the bhindi is tender and well-cooked.
• STEP 4.Heat a griddle and pour a ladleful of dosa batter. Spread it in a circular motion to form a thin dosa. Drizzle oil around the edges and cook until golden brown.
• STEP 5.Place a portion of the bhindi filling in the center of the dosa. Fold the dosa over the filling and remove from the griddle.
• STEP 6.Serve the Bhindi Dosa hot with coconut chutney and sambar.

Cooking Tips

• Make sure the dosa batter is well-fermented for a light and crispy dosa.
• Spread the dosa batter thinly and evenly on the griddle for a crispy texture.
• You can add grated cheese or paneer to the bhindi filling for a variation in taste.
• Serve the Bhindi Dosa immediately after cooking for the best taste and texture.

Storage and Serving

• Leftover dosa batter can be stored in the refrigerator for up to 2 days.
• Reheat the dosa in a hot pan or griddle before serving.
• Serve the Bhindi Dosa as a breakfast dish or as a snack with coconut chutney and sambar.