Friday, December 11, 2009

Barley Dosa

When Madhuram of Egglesscooking announced the 'Whole Grain event - Barley', I was excited to try something new. I did not want to just use the barley flour, but wanted to use the whole barley and bake a casserole. I didn't get around to do it due to Thanksgiving holidays combined with my vacation. The event is now over, but I had a pack of whole barley (not pearl barley) sitting and staring at me in my pantry. I used it to make dosa and not only they are healthy, but yummy too. Here goes the recipe..


Ingredients:
  1. Whole Barley - 2 cups
  2. Urad gota - 1/2 cup
  3. Methi seeds - 1 tsp
  4. Salt - to taste
  5. Oil for making dosas.
Method:
Soak Barley, methi seeds and Urad for  5 - 6 hours. Rinse thoroughly and grind to a fine paste like any other dosa batter. The batter will look grainy even when it is a fine paste. Test between your fingers to check if it is done. Add some salt and let it ferment for 8 - 10 hours. When ready for use, heat a dosa tawa or cast iron skillet and make dosas. Serve with any chutney of your choice. Here, I have served with coconut coriander chutney (recipe follows). You could serve with other chutneys like Cranberry Chutney, Heerekayi sippe chutney or plain chutney powder with some oil. I found that these dosas are soft and not crispy like normal dosa made with rice. You could use half rice and half barley if you want it a little crispy. Color of the dosa will not be bright white either. All in all this recipe is very good for lowering cholesterol and is good for diabetic people too.

Recipe for Coconut Coriander chutney:



Ingredients:
  1. Grated Coconut of 1/2 a coconut or about 1/2 packed cup of coconut gratings.
  2. Tamarind - a key lime size ball
  3. salt - to taste
  4. Green chillies - 8 - 10 or to taste
  5. Cilanthro - chopped 1/4 cup or more if you like the flavor
  6. Dalia or hurigadale or putani - 1/4 cup

For tempering:
  1. Oil - 2 tsp
  2. mustard seeds - 1/2 tsp
  3. curry leaves - a few
  4. hing - a pinch
Method:
Grind all the ingredients with little water to thick paste. Adjust the salt. Heat oil in a small pan and when hot, add mustard seeds. When they splutter, add curry leaves, hing and turn off the heat. Pour the contents of the pan to the chutney and mix well.



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14 comments:

  1. Wat an excellent way to make out dosas with barleys..looks crispy..will try out soon..

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  2. wow that must be a healthy dosa..gr8 for kids breakfast..

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  3. Using Barley is such a neat idea, will give this a try. Looks very delicious.

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  4. Sounds healthy and crispy.....

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  5. Nice idea to use barley in dosa. I would like to try this.

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  6. I couldn't find whole barley, so I bought some pot barley to make some casserole but didn't get to that. I'm definitely trying this recipe very soon.

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  7. Thanks Everyone for nice comments. It indeed was yummy.

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  8. Awesome.. and they are tasty too...

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  9. Very healthy dosa, I make adai with barley never tried dosa, looks yum!

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  10. Nostalgia, Usha thanks for the comments.

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  11. Dosas look nice crispy and yummy... lovely color too... really a healthy one :)

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  12. Champa I tried this dosa yesterday and I'm so glad that I didn't postpone. It came out very well. I didn't have whole barley. So I tried with 1 cup of pearled barley and 1 cup pot barley. I used a wet grinder to grind the batter. Initially I felt that it is not going to grind properly and was thinking of transferring it to the food processor. Then I waited for a couple of minutes adding water and it did have a nice texture. It takes a lot of time than the regular dosa batter but wet grinder does a very good job. The batter was not at all coarse. The dosas came out very good. I was able to prepare both paper thin dosas and thick/spongy ones. Thank you so much for this recipe Champa. This is definitely going to be a regular in our house. The only thing I would do the next time is not to let it ferment for a very long time. Since it is very cold here, I switched on the oven light and kept the batter in the oven and the light was on for 3 hours and the dosa batter was there for the entire night, so it was sour. Next time I'm either fermenting it without the light or just 2-3 hours with the light and store it in the fridge immediately.

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  13. Madhuram, Thank you for such a nice detailed feedback. I am glad you enjoyed this.

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