ingredients

whole barley hulled 3/4 cup
chana daal or split chickpeas 3/4 cup
cumin seeds 2 tsp
black pepper seeds 1 tsp
ginger chopped 1 tsp
green chillies 2-3 nos.as per taste
salt to taste
ghee to cook the dosa (1 tsp per dosa)

preparation

Soak the barley and split chickpeas overnight or for 3-4 hrs separately and grind them when you need to prepare the dosas.

Grind the barley first as it remains a bit grainy, just when it looks like a coarse paste add the chana daal, all the spices and salt to taste and grind again to get a smooth paste. Add water and grind again to get a thick batter. The barley in the batter will be a bit grainy till the end and will give the prepared dosa a distinct texture.

The batter does not need any fermentation and you can make the dosa immediately or keep the batter in the fridge for further use.

Heat a cast iron tawa or dosa pan and grease with ghee. Cool down a bit to medium heat and pour a big ladle full of batter on it. Spread with the help of ladle by gently moving the ladle outwards in a circular manner.

The dosa will be like a pancake of about 2 mm thickness. Wait till small holes appear on top and then flip the dosa to get the other side browned. Some more ghee can be added to make it crisp but I prefer just to grease the pan in the beginning which gives one side of the dosa crisp and the other side soft. The barley gives it a perfect dual soft and crisp texture.

Repeat the process to make more dosas.

Serve hot with chutney of your choice.


chutney of tomatoes and peanuts

grill or roast 3 tomatoes till soft and peel the skin, grind a 4 tbsp of roasted peanuts with 2 garlic cloves and 2-3 whole red chilies to a fine paste, add the tomatoes and salt to taste and grind again and serve. You can add some roasted sesame seeds to this chutney too.

I suggest having 2 chutneys with this dosa, one is this tomato based, another can be a gourd based chutney to make this meal more suitable for weight loss and daily detox.

Gluten free or minimal gluten is always good.