Ladies Finger Dosa Recipe (2024)

FAQs

How to modify dosa batter? ›

If you want the dosas to turn out crispy and golden brown, try adding 5 tablespoons toor dal into Urad dal while soaking and instead of idly rice, use dosa rice. Soak for atleast 5-6 hrs and grind everything into a smooth batter adding little water. Keep the batter overnight for fermentation.

Ladyfinger has vitamin C and is rich in fibre. The fibre may help remove the toxic waste, and vitamin C may help with pigmentation of the skin, repair the tissues of the body, and aid in managing psoriasis, acne, and other skin diseases.

Stir in the salt – you may also wish to add a dash more water to thin the batter for the first few dosas, because this makes it easier to handle. Put a flat griddle pan (or tawa) on a medium heat and grease all over with a little oil (traditionally, this is done with the flat side of a halved onion).

Poha doesn't make dosa crispier. It makes dosa soft and fluffy. The crispiness of dosa depends on the ratio of rice to urad dal and the time the dosa is cooked on the tawa. For crispier dosa, the quantity of urad dal should be less than the normal ratio.

Now you can not reduce bitterness of the batter , the only thing which can help is add some sooji , let it soak for at least one hour then try to make dosa. The reason could be one of many: The rice or urad dal has gone bad or contaminated before or after grinding. You have used methi (fenugreek) and that was excess.

If you eat Bhindi and bitter gourd curry together, you may have stomach problems.

Lady Finger is generally considered to be a low-purine vegetable. Purines are substances that can break down into uric acid in the body, and a diet high in purine-rich foods can contribute to elevated uric acid levels. But lady fingers do not contribute to high uric acid in our body.

Constipation: The amount of fiber in okra can absorb water to form large stools, control blood cholesterol levels and help prevent constipation. Okra can also act as a laxative, which, along with fiber, binds toxins to help reduce bowel movements.

As a happy bonus, the baking soda helped with browning, for a more restaurant-style dosa. In my recipe, I've added baking soda to the batter to help with fermentation, but I've also kept the fenugreek for that characteristic dosa flavor.

Over-fermented batter can result in idlis, dosas, or uttapams that are denser, flatter, and less fluffy. The delicate spongy texture that idlis are known for may be lost. Dosa and uttapam can become more rubbery and less crisp.

What does urad dal do in dosa batter? ›

The answer lies in the function of Urad Dal in the Dosa batter. Urad dal is the glue that keeps all the other particles in the batter together when fried. If you have put less Urad Dal, your dosas will be crumbly and tear with very little effort.

TIL the reason you sprinkle water on pan before making dosa, is because of Leidenfrost effect so that it doesn't stick. Not too clean the debris off the pan 😀.

Rubbing with onion prevent the dosa batter sticking onto http://tawa.It can also be done with potato and brinjal also. It turns the pan into non stick platform to easily turn sides. Plus a burnt onion flavour to the dosa.

Cooking on Stoves:

The ideal temperature on my cast-iron pan for dosa making ranges between 260F to 320F/127C to 160C as measured by a surface infrared thermometer.

Dosa batter or Idli batter can be flavoured and used in many different ways to make quick appe like Quick Vegetable Appe , Masala Appe and Fried Dosa Strips with Honey Chilli Sauce. Try these recipes that kids and young will love to munch it in the eve as a snack or as an instant tiffin snack.

Baking soda increases the alkalinity of the batter, speeding up fermentation and aiding in browning. A well-seasoned cast iron griddle will cook the dosa quickly and evenly. Fermenting the batter with an immersion circulator or multi-cooker offers a quicker and more consistent fermentation.

If you don't want the batter to ferment at all, then use very less lentil or urad, and don't add fenugreek seeds while soaking rice and urad. After grinding, keep the batter in fridge. Make sure while making the batter your hands are clean and no salt is added to the batter.