Vendakai Dosai / Lady's Finger Dosa

Hi Have you ever tried dosa with lady's finger? I know you will directly scroll through the picture first before I complete my introduction. But I swear even I didn't believe this until then I try this recipe. How can I get good dosa with this high fiber content veggie? thats the magic. Thanks to Mrs.Latha a friend of mine who shared this wonderful new  variety of dosa with me. This Dosa came out really so soft and crisp like normal dosa with mild taste of Lady's finger.  I got a mild pale green color dosa with ghee flavor without adding it. 

YIELD – 12 Dosa


Lady's Finger - 4no.
Lady's Finger edges -1 small cup(leftover part that we generally throw to Trash)
Boiled Rice- 2 cup
Urad Dhal-1/4 cup
Fenugreek seeds-1/2tsp
Oil as needed to make dosa
Salt To Taste


  1. Wash and soak rice, urad dhal with fenugreek for two hours.
  2. Grind together with water as required to blend batter..
  3. Now grind lady's finger and its both edges to smooth paste with less water.
  4. Mix both lady's finger paste and batter together with required salt. Let it ferment for 6-8 hours. Add water if required to make batter thin to prepare dosa.
  5. Heat a pan / tava grease,pour a laddle of batter on to the center and sweep circular motion to make thin dosa. Now drizzle oil over the surface and edges. Swirl the pan using handle to spread the oil evenly. Fry one side till it cooks completely with slight golden crisp.
  6. Serve hot with sambar and chutney..


  • While making first dosa you can check the batter consistency. If you get small bubbles all over the surface of dosa then the batter consistency is perfect no need to add water. 
  • Fermentation is more important otherwise dosa yields bland taste.

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