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Barley Dosa


Barley Dosa
Barley Dosa

A High-Fiber, Low-GI Diabetic-Friendly Alternative to Traditional Rice-Based Dosas


Introduction: Savor the wholesome and delicious Barley Dosa recipe, emphasizing the high fiber and low glycemic index (GI) benefits of barley, making this dosa a diabetic-friendly alternative to traditional rice-based dosas. This innovative and healthy twist on the classic Indian dish offers an excellent option for those seeking a satisfying and nutritious meal that doesn't compromise their dietary needs.


Ingredients:

  • 1 cup barley

  • 1/4 cup urad dal (split black gram)

  • 1/2 tsp fenugreek seeds

  • Salt, to taste

  • Water, as needed

  • Oil or ghee, for cooking

Instructions:

  1. Rinse the barley and urad dal separately in water until the water runs clear. Soak the barley, urad dal, and fenugreek seeds in separate bowls, using enough water to cover the ingredients. Let them soak for at least 6 hours or overnight.

  2. After soaking, drain the water from the barley and urad dal. Blend the urad dal and fenugreek seeds together in a mixer or blender, adding a little water as needed to create a smooth and fluffy batter.

  3. Blend the barley separately, adding water as needed to form a smooth batter. The consistency of the barley batter should be slightly thinner than the urad dal batter.

  4. In a large bowl, combine the urad dal batter and barley batter. Add salt to taste, and mix well. Cover the bowl and let the batter ferment in a warm place for 8-10 hours, or until it becomes slightly bubbly and has increased in volume.

  5. Once the batter is fermented, mix it well to ensure a uniform consistency. If the batter is too thick, add a little water to adjust its consistency.

  6. Preheat a non-stick or cast-iron griddle or dosa pan on medium heat. Lightly grease the surface with oil or ghee.

  7. Pour a ladleful of batter onto the center of the griddle, and using the back of the ladle, gently spread the batter in a circular motion to form a thin, round dosa.

  8. Drizzle a few drops of oil or ghee around the edges of the dosa and cook for 2-3 minutes, or until the bottom turns golden brown and crisp.

  9. Carefully flip the dosa and cook the other side for 1-2 minutes, or until golden brown.

  10. Serve the Barley Dosa hot with your choice of chutney, sambar, or other accompaniments.

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