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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