Barley dosa(i) and Pearl onion Sambar – Snowed in days and .. cabin fever results!

What do you do when get snowed in for like say 3 days ?

DH half stuck on the other side of the country ( might as well be the other end of the world.. cancelled flights and ice st(r)uck travelers..yikes ).. Anyways to beat the cabin fever blues and to make sure we do have something on hand to fuel the stomachs ( you know just in case, electricity plays truant ), yours truly decided to have a few basics or staples made . It was when I was foraging in the pantry , I noticed a neatly labeled container if whole barley  grains ( yes, yes, I have heard all bout my labeling obsession. You know I have been ragged on it incessantly , when you have  two cousin sisters who make you the butt of their jokes, you have heard it all.… I rest my case ).

I know Barley is pretty good as a diuretic and has a whole lot of other health benefits to it. But I had not really experimented with it much. When in doubt, dosa(i)s are a better bet than idles. No seriously, MTR has this multi grain instant dosa variation available at any Indian store . I mean how tough can it be right to make an alternative version at home.

Generally sticking to the proportions I normally use for dosa , I attempted the same here.

Basic FAQ :

Soaking time : 8 hrs or so.

Grinding and prep time : 30 min .

Fermentation time – based on climatic conditions. Seriously ,be nice to weather god, or fake it in the oven.

Cooking time : pretty quick …Devouring time : Instant

Requirements :

  • 2.5 cups of whole grain barley ( note, I used the grain.  Not the broken version or the flour )
  • 1 cup of Brown Basmati rice
  • 1 cup washed whole or split urad dal
  • 1/2 tsp of Methi seeds
  • 1/2 tsp of Toor dal

 Soaking Preparation:

  1. Wash the Barely grains well  to remove any gunk and soak it in copious amounts of water.
  2. Wash and soak the brown basmati rice as well in a separate container. Again make sure you have enough water covering the grains as you need them absorb it as much as you can.
  3. In a third container wash and soak the urad dal, methi seeds and toor dal together.

Grinding process:

  1. Grind the dals first to yield a smooth and fluffy batter. Remove it in a fairly large container in anticipation for enough room for fermentation volume increase.
  2. Next grind in the rice and the soaked barley . This grind would be quite smooth and you do have to take the time to grind it well. You will notice a good volume and  might even feel the batter to be very very smooth.
  3. The next stage is to mix in both the batters thoroughly . If you are not squeamish, your clean hand will do. If not use a ladle to mix it and salt it and set it aside in a warm dry place.

Fermentation and volume increase:

  1. After about 14-16 hrs you should notice the fermentation process has done its job ! The batter takes on a slightly frothy appearance at least on the surface and volume has increased.
  2. Now mix in the batter once again thoroughly and start making dosa(i)s…

Making the Dosa(i)

  1. In a pre heated flat non stick griddle (  cast iron works great too), drop a ladleful of the batter and swiftly swirl it to make concentric circles . The outcome resembles a crepe.
  2. Do the the edges with a bit of oil.
  3. After a min or 2 , when you notice browning on the underneath and color changes, flipt it tot he other side to finish the cooking

Serving

Serve them with idli chutney podi, any of the chutneys you normally make  or as in my case with a bowl of steaming sambar. ( recipe for sambar coming up soon)

 

One comment

  1. Thanks for the wonderful barley dosa recipe. Dosa’s are all time favorites in our house, thus one is healthier too.

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