After trying out Barley Dosa, Nourishing Barley Soup etc. I wanted to try out Dosa with a different combination. Since Quinoa is not accepted by the other adult at home and I am forced to sneak it in wherever possible. So here is another good combination of grains in the form of these dosas. This is one of the ways I can get everybody at home to eat and accept quinoa :)
Ingredients -
(1 cup = 240 ml)
Barley (pearled) 3/4 cup
Quinoa 3/4 cup
Urad Dal 3/4 cup
Fenugreek Seeds 2 tsp
Salt as needed
Method Of Preparation -
Soak barley, quinoa, urad dal and fenugreek seeds over night.
Grind into a fine batter, add salt and let it ferment in a warm place over night.
On a hot tava, drop a ladleful and spread the batter around in a circular shape quickly into a thin layer. Spray a little bit of oil if needed. (I don't use any oil as I use a non-stick pan)
After the dosa browns enough on one side, flip it onto the other side and let it cook for another 30 seconds or so and take the dosa off the pan.
Continue until required number of dosas are done. The left over batter can be refrigerated for further use.
Sending these Dosas to Srivalli's Breakfast Mela.
Preparation Time - 20 min
Makes approx 30 (I used this batter on 3 occasions 8-10 each time)
Ingredients -
(1 cup = 240 ml)
Barley (pearled) 3/4 cup
Quinoa 3/4 cup
Urad Dal 3/4 cup
Fenugreek Seeds 2 tsp
Salt as needed
Method Of Preparation -
Soak barley, quinoa, urad dal and fenugreek seeds over night.
Grind into a fine batter, add salt and let it ferment in a warm place over night.
On a hot tava, drop a ladleful and spread the batter around in a circular shape quickly into a thin layer. Spray a little bit of oil if needed. (I don't use any oil as I use a non-stick pan)
After the dosa browns enough on one side, flip it onto the other side and let it cook for another 30 seconds or so and take the dosa off the pan.
Continue until required number of dosas are done. The left over batter can be refrigerated for further use.
Sending these Dosas to Srivalli's Breakfast Mela.
Preparation Time - 20 min
Makes approx 30 (I used this batter on 3 occasions 8-10 each time)
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Urad Dosa look so delicious and mouthwatering. Thanks for posting.
Deepa
Hamaree Rasoi
Bagunnayi ee dosalu.
a great combo, I have something similar in my to-do list to try as well :)
Nice way to sneak in quinoa for dealing with fussy eaters...the dosa looks very soft.
Omg, simply fantastic, great looking healthy dosas..
Slurp,mouthwatering here..
this is one healthy dosa..
Wonderful and yummy dosa
South Indian Home
healthiest dosa ever :)
US Masala
looks so crispy dear
lovely n healthy dosa...looks nice
hey they have come out perfect!...have to try it out!...very healthy too!
Smitha
Smitha's Spicy Flavors
Dosas look tempting!!
I made this dosa but my batter did not ferment. is it necessary to ferment the batter overnight or there is some minimum hours we can keep. I made but my dosa didnt turn crisp.
@Meena - I am sorry you were not happy with the dosas. Yes, these dosas need fermentation.
There is no set time for fermentation. Fermentation depends on the temperature the batter is kept at, right? So if you live in a warm place, just a few hours might enable the fermentation. Whereas in cold places sometimes 24 hours also doesn't work.