Heerekai Dose/ Dosas with Chinese Okra

          

New Year Wishes to all Mane Adige readers!!! I hope the new year brings along a lot of joy, happiness and prosperity to everyone....

Okay, so today's recipe is a little unconventional and yet very traditional! This, out of the box dosa recipe is a Mangalorean speciality dish.....Like I've always said, give us Mangaloreans any vegetable and we'll make a dosa out of it! :) Though this dish is called dosa, it is more of shallow fried pakoras. Decide for yourself what you want to call them, after having gone through the recipe!

Ingredients:

Batter ingredients same as Uppu Huli Dosa

1 Chinese okra, heerekai

2-3 tsp Oil

Method:

1. Make batter as explained in the method for Uppu Huli Dosa; Only difference being that, the batter should be a little thicker (like that of regular besan batter for pakoras)  and not as watery as Uppu Huli Dosa. Keep aside.
2. Roughly peel the chinese okra to remove the sharp and prickly skin; Chop them into circular rings.
3. Heat a pan and smear a few drops of oil on it; Dip the chinese okra rings in the dosa batter and arrange them on the tava adjacent to each other, in the shape of a dosa.
4. Pour a few drops of oil on it and cook covered on both sides on low-medium heat.
5. Remove from stove and relish hot with a blob of ghee/butter.

Note:

• While arranging the chinese okra on the pan, make sure that the pieces touch each other, so that they stick as they get cooked.
• After arranging the Chinese okra pieces on the pan, you could pour some batter to fill the gaps in between the pieces; This way, it would look more like traditional dosas :)

Prep Time: About 15-20 mins(excluding soaking time);

Makes: About 3-4 medium sized dosas;