Barley Dosa

Barley Dosa is a wholesome and flavorful variation of the traditional dosa, incorporating nutrient-rich barley as a key ingredient. The combination of barley and urad dal creates a dosa with a crispy texture and a slightly nutty flavor. Enhanced with onions, green chilies, and fresh coriander, this dosa makes for a nutritious and satisfying meal.

For a Serving Size of Two:

Ingredients:

• 60 grams barley
• 30 grams rice
• 2 tablespoons urad dal
• 1/2 teaspoon fenugreek seeds
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped
• 1 tablespoon chopped coriander leaves
• 1/4 teaspoon turmeric powder
• Salt to taste
• Water as needed
• 1 teaspoon oil for cooking

Procedure:

• Rinse barley and rice separately. Soak barley and urad dal with fenugreek seeds in enough water for 6-8 hours or overnight.
• Drain the soaked barley and urad dal mixture. Combine with soaked rice (if using) in a blender or food processor. Add a small amount of water and grind to a smooth batter. The consistency should be similar to pancake batter—thick but pourable.
• Transfer the batter to a bowl and mix in the chopped onion, green chilies, cilantro, turmeric powder, and salt. Let the batter rest for about 30 minutes to ferment slightly, if desired (this step is optional).
• Heat a non-stick pan or griddle over medium heat. Lightly grease with oil.
• Pour a ladleful of batter onto the hot pan and spread it into a thin, even layer using the back of the ladle. Cook for 2-3 minutes or until the edges start to lift and the bottom turns golden brown.
• Flip and cook the other side for another 2-3 minutes until golden brown and crispy.
• Transfer the cooked dosa to a plate and repeat the process with the remaining batter. Serve hot with chutney or sambar.

Nutritional Benefits:

Nutritional Information:

• Calories: 530 kcal
• Protein: 12.6 g
• Carbohydrates: 83.6 g
• Fat: 6.2 g