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Thursday, 8 August 2013

Barley Dosa

Dosa is a staple south Indian  breakfast dish and street food,is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and lentils, it is gluten-free and contains protein.The fermentation process increases the vitamin B and vitamin C.

         In this recipe I subsituted Rice with barley grains and made this delicious dosa which makes a much healthier dosa and does not require any fermentation.  Barley contains eight essential amino acids. Eating whole-grain barley can regulate blood sugar (i.e. reduce blood glucose response to a meal) for up to 10 hours. 

Ingredients Required:-
  • 2 and 1/2 cups of Barley
  • 1/4 cup of Urad dal
  • 1/4 cup of yellow moong dal
  • 1/4 cup of Toovar dal
  • 1/4 cup of Chaana da
  • 1 tspn of Fenugreek seeds
  • 4 tspn of Rice flour 
  • 1/4 tspn of Hing
  • 1/2 bunch of coriander leaves
  • 1 green chilly or more as per taste
  • 1 inch piece of ginger
  • 3-4 cloves of garlic
  • Oil to roast the dosas
Steps to follow:-
  •  Soak Barley in water 4-5 hrs. 
  • Similarly soak all the dals and fenugreek seeds for 2 hrs.
  • Wash barley and dals and put in a mixie and grind into a fine mixture, adding 1 cup of water. 
  • The batter should be little more thicker than regular dosa batter.
  • Now grind together ginger-green chilly,coriander leaves and garlic.
  • Mix this into the prepared dosa batter and mix well
  • Add hing and salt as per taste.
  • Now spread on a heated Tava just like dosas.
Serve hot with coconut chutney or Imly chutney.




Linking this to 
1) Zesty South Indian Kitchen's Hearth and soul blog hop:164: 8/5/2013 
2) Healthy Bite event of Ammaji Recipes
3) SIC- South Indian Cooking happening @ Nivedhanam event of ANU'S healthy kitchen