Bhindi Dosa Recipe

Bhindi Dosa is a popular South Indian dish made with a crispy dosa batter and stuffed with a flavorful filling of spiced okra. The dosa is made by spreading a thin layer of fermented rice and lentil batter on a hot griddle, and then filling it with a mixture of sautéed bhindi, onions, and spices. The dosa is cooked until golden brown and crispy, and served hot with coconut chutney and sambar. This dish is a delicious and nutritious twist on the traditional dosa, perfect for breakfast or as a snack.

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6hr 20minstotal
6hr 20m.total
Bhindi Dosa
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Ingredients for Bhindi Dosa Recipe

  • as required For Dosa Batter
  • 0.17 cup Rice
  • 1/25 cup Urad Dal
  • as required Water For Soaking And Grinding
  • As required Salt To Taste
  • as needed For Bhindi Filling
  • 0.17 cup Bhindi, Chopped
  • 0.17 Onion, Finely Chopped
  • 0.17 teaspoon Mustard Seeds
  • 0.17 teaspoon Cumin Seeds
  • as needed A Few Curry Leaves
  • 0.08 teaspoon Turmeric Powder
  • 0.08 teaspoon Red Chili Powder
  • As required Salt To Taste
  • as required Oil For Cooking
  • as needed For Serving
  • as needed Coconut Chutney
  • as required Sambar

Directions: 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.
Nutrition
value
385
calories per serving
2 g Fat9 g Protein81 g Carbs6 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    9g
  • Carbs
    81g
  • Fiber
    6g

MacroNutrients

  • Carbs
    81g
  • Protein
    9g
  • Fiber
    6g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    87mg
  • Iron
    5mg
  • Vitamin A
    58mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    53mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    19mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    120mg
  • Manganese
    1mg
  • Phosphorus
    200mg
  • Selenium
    0mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp