Wheat & barley, both are nutritionally very rich
cereals. Combination of these two cereals makes a healthy option for breakfast
or dinner.
We grew up eating whole wheat dosa on regular basis
as it was liked by all of us. It used to be very tasty when the batter was made
using a grinding stone. Using whole barley was not known to me unless consuming
barley water.
Barley is known to be one of healthy cereal. It is rich
in fibre, carbs, protein & minerals such as manganese, selenium, magnesium,
phosphorus… My grandma used to make barley water by boiling it in water and
drink saying it is good to control body heat. It is also a high energy giving
food. It is believed to be its glycaemic index is low. As barley has a chewy
texture after cooking, using it in dosa batter is beneficial… This wheat-barley
dosa recipe is easy & tasty at the same time.
Preparation
time: 2 hours
Cooking
time: 30 minutes
Serves:
10 – 12 dosa
Ingredients:
Whole
wheat/ broken wheat/ Wheat dalia – 2 cups
Barley/
Broken barley/ Barley dalia – 1 cup
Ginger
– 1 inch piece
Green
chilli – 1, adjust to taste
Salt
– to taste
Ghee
– to apply on dosa
Method:
- Wash and soak wheat/ broken wheat & barley/ broken barley for 1 - 2 hours.
- Drain water. Grind to smooth batter adding salt, chilli & ginger.
- Consistency of the batter should be little thicker than regular dosa batter.
- Heat an iron griddle or tava. Spread a ladleful batter on hot tava to make dosa. Make as thin as possible.
- Cook covered until dosa is properly cooked one side.
- Apply little ghee, invert the dosa. Cook for couple of minutes until brown spots are found.
- Serve this dosa hot with coconut chutney.
Notes:
- Do not apply oil on tava before making each dosa. Dosa will not come properly if the pan is oily.
- Chopped onions & curry leaves can be adden with batter as variation.
- Dosa should be prepared with fresh batter. It should not be fermented. Refrigerate the batter if not making dosa immediately after grinding.
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