Dahi Waali Bhindi

About Dahi Waali Bhindi

Ingredients

• Ladyfingers, chopped 10 to 12
• Low fat yogurt 1½ cups
• Gram flour 1 tbsp
• Salt to taste
• Red chilli powder ½ tsp
• Sunflower oil 1 tbsp
• Mustard seeds 1 tsp
• Cumin seeds ½ tsp
• Fennel seeds (saunf) 1 tsp
• Curry leaves 10 to 12
• Fresh coriander leaves, chopped 1 tbsp

How to Make Dahi Waali Bhindi (Stepwise Photos)

Method

1. Take yogurt, gram flour, salt and red chilli powder in a bowl and whisk till smooth.
2. Add 1 cup water and whisk again.
3. Heat oil in a non-stick pan, add mustard seeds, cumin seeds, fennel seeds and curry leaves and saute till the seeds splutter.
4. Add ladyfingers and a little salt and mix well.
5. Reduce heat, add yogurt mixture and mix well. Cook, stirring from time to time, till ladyfingers are cooked.
6. Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps