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Crispy dosa with Barley and rice
Published On: 22 Jan 2008
tamil: Barliarisi / Valkothumai
telugu: Barli Biyyam / Pachcha Yavulu
kannada: Jave Godhi
hindi: Jan / Jaun
Gujarati: Juvar / Cheno
for more details, click the name of the ingredient
English: Black Gram
telugu: Minu Mulu / Manipa / Uddulu
hindi: Subat Urd / Urid
Bengali: Mashkolair Dal / Kaalo Dal / Mash / Kalai
Gujarati: Aalad / Udad
Konkani: Oodeedu / Urdachi / Udid
Marathi: Uddachi / Udid
Oriya: Biri (Gota) / Muga Dali
Punjabi: Mah-Di / Mash
Bengali: Laban / Noone
Soak the rice, barley and urad overnight or atleast for 8 hrs.
:- The barley takes a long time to soak.
Grind the urad dal separately first and then the rice and barley together with water only as much as needed so as to not make it too watery.
When the batter is smooth and done, mix the urad and the rice barley batter together.
Add the salt and let it undisturbed in a warm place for around 8 hrs.
When the batter rises, mix gently, adjust the water consistency and take a ladle and pour it on the tava.
:- If u like it crispy pour it a little cold (from the fridge).
Pour olive or sesame oil around the sides and leave it on low-medium flame.
Once brown and cooked, remove it without overturning it.
:- Do not touch the dosa till its done or it tears on the sides.
:- Serve hot with peanut chutney or any chutney.
:- Healthy breakfast for kids and adults.
:- Can substitute white rice with brown rice also.
Turned out to be amazing dosa. I used brown rice. Will always use only this recipe for dosa.
Good recipe. Thanx for such healthy recipes.
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