Soak idli rice 3cups, available in Indian store for 3 hrs. Cut okra (lady’s finger – about 25 of them) in thin slices and grind it in a grinder / blender along with soaked rice. Add salt to taste and let the batter stay for about 6 – 8 hrs until it ferments. Then make pancakes as shown in the picture.
Dip can be sambar ( the Indian curry) prepared as follows. Saute mustard seeds, urid dhal, curry leaves, red chillies in a tsp of oil. Saute sliced onions and tomates. Add tamarind paste and a 2 cups of water and a pinch of turmeric powder, 1/2 tsp sambar powder (also availabe in Indian store/international food aisle in food stores) and salt totaste. Let it boil. Add 1/4 cup pressure cooked toor dhal (Indian store) and boiled, sliced potato to it. Add ground coriander seeds 1 tsp, red chilly1-2 numbers and channa dhal 1tsp to it for good aroma and taste. Garnish with curry leaves and cilantro leaves.
Idli rice 3 cups, 25 okras sliced into thin pieces, salt for the batter.
Mustard seeds 1/2 tsp, urid dhal 1/2 tsp, turmeric 1/4 tsp, sambar powder 1/2 tsp, dried red chillies 3-4 , coriander seeds 1 tsp, red chillies 2 and channa dhal 1 tsp to ground it and make a powder. Toor dhal 1/4 cup , onion, tomato and potato 1 small each. Tamarind paste 1 tsp, 2 cups water, salt to taste for the dip/curry/sambar. Cilantro and curry leaves for garnish.