Dosa is a weekly ritual in our house and I take every opportunity to make it healthy and nutritious. Over the years I have learnt to sneak in different ingredients while making the Dosa batter without compromising on the original taste.
First it was Chana Daal, then Soya Beans and now it is Barley. The ingredient for retaining the taste is the lowly poha (Flattened Rice), this not only makes the dosa crisper, but also aids in the fermentation process and also masks the flavors of Soya bean, Barley.
- ½ cup urad daal
- ½ cup barley
- 1 cup rice
- 1/3 cup chana daal
- 1/3 cup soya bean
- 1 tsp methi
- Handful of poha (Flattened Rice)
Soak all the daals, soyabean,rice, barley in sufficient water overnight.(Except poha)
The next day when ready to make the batter, soak the poha in water for about 20 minutes in advance. Poha softens with in that time. Now use this softened Poha and grind it with the rest of the soaked ingredients along with water.
Let this prepard batter ferment for atleast 8-10 hours in summer and about 24 hours in winter.
- The consistency of the batter should not be too thick or thin. Add water if necessary.
- Heat the iron griddle or non-stick tava on high heat.
- Pour a ladle of batter in the centre, spread with the back of the ladle to form a circle.
- Pour a tsp. of ghee or oil over and around it.
- Turn with a spatula when crisp and flip onto the other side and cook.