How to make Barley Dosa -

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

Sanjeev Kapoor

This recipe is contributed by Member Anupama Rao.

Main Ingredients : Barley (जौ), Parboiled Rice (उकड़ा चावल)

Cuisine : Tamil Nadu

Course : Snacks and Starters

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For more recipes related to Barley Dosa checkout Jau ke Kabab, Barley and Chicken Nuggets. You can also find more Snacks and Starters recipes like Pyazi Vegetable Crudites With GreekYogurt Dip Peanut Chaat Chakli Sticks-SK Khazana

Barley Dosa

Barley Dosa Recipe Card

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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 20

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Barley Dosa Recipe

  • Barley 1/2 cup

  • Parboiled Rice 1 cup

  • Parboiled rice 6 cups

  • Split black gram skinless (dhuli urad dal) 1/2 cup

  • Baking soda a pinch

  • Sugar 2 teaspoons

  • Salt to taste

  • Oil as required

Method

Step 1

Wash and soak the barley and rice for at least four hours. Wash and soak the dal for 2 hours.

Step 2

Wash and soak the poha for one hour. Drain rice, dal and poha.

Step 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.

Step 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.

Step 5

Just before making the dosas, add baking soda, sugar and salt and mix lightly. Heat a non stick tawa.

Step 6

Drizzle a little oil and wipe with a wet cloth so that the tawa is tempered.

Step 7

Drop a ladle full of batter on the tawa and spread it in a circular motion as thinly as possible.

Step 8

Drizzle a little oil all around and let the dosa cook on medium heat.

Step 9

When ready the edges will begin to separate from the tawa. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.