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Main Ingredients | Barley, Parboiled Rice |
Cuisine | Tamil Nadu |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 6-10 minutes |
Serve | 20 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
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
- Wash and soak the barley and rice for at least four hours. Wash and soak the dal for 2 hours.
- Wash and soak the poha for one hour. Drain rice, dal and poha.
- 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.
- 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.
- Just before making the dosas, add baking soda, sugar and salt and mix lightly. Heat a non stick tawa.
- Drizzle a little oil and wipe with a wet cloth so that the tawa is tempered.
- Drop a ladle full of batter on the tawa and spread it in a circular motion as thinly as possible.
- Drizzle a little oil all around and let the dosa cook on medium heat.
- When ready the edges will begin to separate from the tawa. Serve hot.
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