Barley dosa/Indian barley crepe
Hearty breakfast crepe. Vegetarian, vegan.
Equipment
- Blender
Ingredients
- 1 cup Barley
- 1/2 cup Urad dal (split black lentil) uddina bele
- 1 tsp Fenugreek seeds methi/menthe
- Ghee/oil for greasing the griddle and spreading on dosas
- salt to taste
- water as needed
Instructions
- Wash barley, urad dal and fenugreek. Soak them in water for at least 6 hours.
- Once it is well soaked, grind the ingredients into a smooth paste, adding just enough water to make a fluffy batter. The batter should not be thin.
- Remove, transfer the batter to a bigger bowl. The batter may rise during fermentation so give it a big enough bowl. If you are new to making dosas, place a plate under the bowl to collect any batter that may flow over.
- Now place the batter in a warm spot to ferment. The fermentation may take 8-16 hours depending on where you live.
- The batter is fermented when it smells slightly sour, ideally it should have risen as well.
- Add salt and water as needed. The batter should be pourable consistency, similar to a pancake batter/regular dosa batter.
- Heat a griddle/tava on medium-high heat and grease it with ghee or oil. Cast iron griddle is always ideal to make doses.
- When griddle heats up, pour a ladleful of batter right in the middle and spread it by moving your ladle in circular motion. Make a thin dosa.
- Cover and cook. After 30 seconds remove the lid, spread oil or ghee on the dosa and continue cooking until done and it feels crispy.
- As the dosa is spread thin, there is no need to flip the dosa and cook further. Using a thin spatula, gently peel the dosa off the griddle.
- After each dosa, grease the griddle/tava with ghee/oil.
Notes
- Spread the dosa thin, for the best taste.
- Barley dosa can be served with a chutney like this Mangalore style coconut chutney
- Maintain the temperature of griddle/tava. The tava should be very hot when you pour and spread the batter. The heat can then be reduced as needed.