Mysore Barley Dosa
by Tarla Dalal
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Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | with 20 amazing images.
We are always on the lookout for recipes that make good use of different grains, not just rice and wheat. One such journey led us to this brilliant Mysore barely dosa.
barley urad dal dosa is a nutritious dosa made with a batter of barley and urad, perked up with a tongue-tickling Mysore chutney. The Mysore chutney is famous for its balanced blend of varied flavour tones such as sweet, sour and spicy.
The awesome texture of this dosa together with the lingering flavour and aroma of the chutney make it a great hit with all age groups.
I would like to suggest 4 tips to make the perfect Mysore barely dosa. 1. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 3. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter circle. Do not apply any sort of fat on the tava and make sure the tava is not too hot nor too cold. 4. Smear ½ tsp of ghee and 1 tbsp of the mysore chutney evenly over the dosa using a spatula over it and cook on a medium flame till the dosa turns golden brown in colour and crisp. Before scraping make sure it is cooked along the edges.
See why we like this healthy barely urad dal dosa. Barley is diabetic and pregnancy friendly. A high fibre diet for years has been paired with reduced risk of heart disease. The fiber (2.73 g) from barley helps reduce blood cholesterol levels. Urad dal being rich in phosphorus it works with calcium to build our bones, high in fibre and good for heart, good for lowering cholesterol and good for diabetes.
While the flavour is kind of self-sufficient, you can add a cup of sambhar and some coconut chutney to the meal to make it even more special.
Enjoy how to make Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | with detailed step by step photos.
- Heat the oil in a broad pan, add the chana dal and urad dal and sauté on a medium flame for a few seconds or till they turn golden brown in colour.
- Add the red chillies and sauté on a medium flame for 2 minutes.
- Add the chilli powder, tamarind pulp, peppercorns, jaggery and coconut, mix well and sauté on a medium flame for a minute. Keep aside.
- When cool, add the salt and blend in a mixer to a smooth paste, adding water as required.
- To make mysore barely dosa, wash and soak the barley, urad dal and fenugreek seeds in enough water in a deep bowl for at least 6 hours.
- Drain and blend in a mixer till smooth using approx. 1¼ cup of water.
- Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 10 to 12 hours.
- Add the salt and mix well.
- Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter circle.
- Smear ½ tsp of ghee and 1 tbsp of the mysore chutney evenly over the dosa using a spatula over it and cook on a medium flame till the dosa turns golden brown in colour and crisp.
- Fold over to make a semi-circle or roll.
- Repeat with the remaining batter to make 11 more mysore barely dosa.
- Serve the mysore barely dosa immediately.
Mysore Barley Dosa recipe with step by step photos
Nutrient values (Abbrv) per dosa
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