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Barley Dosa

Barley, parboiled rice and pressed rice soaked, ground, fermented and made into dosas.

New Update
Main IngredientsBarley, Parboiled Rice
CuisineTamil Nadu
CourseSnacks and Starters
Prep Time11-15 minutes
Cook time6-10 minutes
Serve20
TasteMild
Level of CookingModerate
OthersVeg

Ingredients list for Barley Dosa

  • 1/2 cup Barley
  • 1 cup Parboiled Rice
  • 6 cups Parboiled rice
  • 1/2 cup Split black gram skinless (dhuli urad dal)
  • a pinch Baking soda
  • 2 teaspoons Sugar
  • to taste Salt
  • as required Oil

Method

  1. Wash and soak the barley and rice for at least four hours. Wash and soak the dal for 2 hours.
  2. Wash and soak the poha for one hour. Drain rice, dal and poha.
  3. Grind each one separately to a fine consistency. Mix all the three well and add water as required to make a batter of desired consistency.
  4. Transfer the batter into a deep vessel, cover with a tight fitting lid and keep it in a dark and warm place overnight to ferment.
  5. Just before making the dosas, add baking soda, sugar and salt and mix lightly. Heat a non stick tawa.
  6. Drizzle a little oil and wipe with a wet cloth so that the tawa is tempered.
  7. Drop a ladle full of batter on the tawa and spread it in a circular motion as thinly as possible.
  8. Drizzle a little oil all around and let the dosa cook on medium heat.
  9. When ready the edges will begin to separate from the tawa. Serve hot.
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