After buying Barley, i tried them in soups and stews and now i have started using them regularly in our Breakfast menu. All these days the only dosa’s i make was Rice/Rawa/Pesarattu. All these involves a little or more of Rice. I came across this recipe @Pavithra’s Space,and i tried making these Barley Dosa. I tried this with a little doubt, whether will it be crisp and suit our taste-buds and moreover will Kuttu enjoy this???
To my surprise, they came out very well and even kuttu our “Dosa Master” enjoyed them well and now i make these at-least, once in every 10 days.
Recipe Source : Dishes from my Kitchen
Ingredients
4 Cups Barley
1 Cup Urad Dal
Salt to taste
Ghee/Gingely Oil for making Dosa’s
Method
- Soak Barley for 6 hours and urad dal for 2 hours. Drain the excess water from both.
- Grind urad dal separtely to a fine batter. Next grind barley to fine batter. While grinding the batter for the above mentioned quantity i use my Grinder, and while making half the quantity mentioned above i use my mixer for grinding.
- Mix both the batter together and ferment overnight or for 8-10 hours. Since it is summer now, i just leave the batter on the Kitchen counter overnight. If climate is a problem for fermenting, then leave the batter inside the oven overnight, with the lights on.
- Next day morning, Add Salt and mix the batter well.
To make Dosa/crepes
- Heat a Non-Stick pan, Pour a ladle of batter in the middle and spread it in to a circle using back of the ladle .
- Dot the edges with a teaspoon of ghee/Gingely oil. Flip and cook both sides until crisp.
- Serve hot with 3 nuts chutney or Flax-seed Spice Powder
Torviewtoronto
healthy and yummy looks fabulous
Chitz
Very very healthy breakfast 🙂
Swathi
Barely dosa looks really yumm.
Priya Suresh
One of my fav dosas, i do this healthy barley dosas quite often, wonderful breakfast Priya.
Nava K
Lovely, interesting and got me all excited that its made from barley. Very creative invention and yes, the chutneys are the best pairing.