Barley Dosa Barley, parboiled rice and pressed rice soaked, ground, fermented and made into dosas. By Sanjeev Kapoor 09 Dec 2014 in Recipes Course New Update 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. #Baking soda #Barley #Oil #Parboiled rice #Salt #Split black gram skinless (dhuli urad dal) #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article