Vendakkai Dosa – Soft, Crispy & Naturally Healthy

 🌿 Soft Vendakkai Dosa — naturally fluffy, mildly crisp & a healthy dosa with hidden veggies!

 Vendakkai Dosa (Homestyle Version)

Vendakkai Dosa, also known as Okra Dosa, is a traditional South Indian dosa where ladies finger is ground directly into the batter.
The natural stickiness of vendakkai helps the dosa turn soft and light without adding baking soda or eno.

The taste and smell of vendakkai is very mild, making this dosa perfect even for those who usually avoid okra.
A great everyday breakfast or dinner option with added nutrition.

 Recipe Overview

• Prep Time: 10 minutes
• Soaking Time: 7–8 hours
• Fermentation Time: 7–8 hours / overnight
• Cook Time: 20 minutes
• Total Time: Approx. 16 hours
• Serves: 4
• Cuisine: South Indian
• Course: Breakfast / Dinner

 ⭐ Ingredients

 ✅ For Dosa Batter

• Raw rice – 2 cups
• Urad dal – ½ cup
• Fenugreek seeds (methi) – 1 to 2 tbsp
• Ladies finger (vendakkai / okra) – 1 to 1½ cups
  (Up to 2 cups if you are okay with a mild vendakkai taste)
• Salt – to taste
• Water – as required
• Oil – for making dosa

 👩‍🍳 Method

 Step 1: Soaking

1. Wash raw rice, urad dal, and fenugreek seeds thoroughly.
2. Soak them together in enough water for 7–8 hours.

 Step 2: Grinding the Batter

1. Drain the soaked ingredients completely.
2. Grind in a mixer grinder, adding water little by little.
3. When the batter is 80–85% ground, add chopped vendakkai
   (either head & tail pieces or whole okra).
4. Grind again to a smooth, thick batter.

 Step 3: Fermentation

1. Transfer the batter to a clean container.
2. Add salt and mix well using your hand.
3. Cover and ferment for 7–8 hours or overnight.

 Step 4: Adjust Batter

1. Next day, mix the batter gently.
2. Take required portion and add water to bring it to
   pouring consistency.

 Step 5: Making Vendakkai Dosa

1. Heat a dosa tawa well.
2. Sprinkle little water — it should sizzle and evaporate.
3. Pour a ladle of batter and spread gently into a round shape.
4. Drizzle oil around the edges.
5. Cook until the dosa turns light golden brown.
6. Flip and cook the other side briefly.
7. Remove and repeat.

 🍽️ Serving Suggestions

Serve hot with:

• Spicy onion chutney
• Coconut chutney
• Tomato garlic chutney
• Filter coffee

 💡 Tips

• Use tender vendakkai for best results
• Batter should be thick before fermentation
• Do not over-grind vendakkai — grind till smooth only
• Ferment in a warm place for soft dosas

 🔄 Variations

 🥗 Nutritional Benefits

• Vendakkai is rich in dietary fibre and aids digestion
• Naturally fermented batter improves gut health
• No baking soda or additives
• Light, wholesome and easy to digest

 🧊 Storage

• Batter stays good for up to 2 days in the refrigerator
• Mix gently before use
• Always use a clean, dry spoon

A dosa that’s soft, healthy, naturally fermented and comforting 💛
Perfect for everyday South Indian meals!

 🎥 Video Tutorial