Nutrition packed healthy Urad Dosa (Barley Urad Dosa)

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.
  • Yummy Dosa is ready, serve hot with chutney and / or sambar.




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  1. Padma says:

    Adding Barley in dosa is new and comes with added advantage of fiber to the dosa which is full or rice n urad to make us constipated…lol

    Interesting recipe, redchillies…would love to know what chutney you had them with…looks like some thokku to me from here

  2. TBC says:

    Barley-urad dosa? How creative! When I saw the pic, I thought it was an ” ada”. That is a great pic too. What is that chutney? Would like the recipe if you have the time.

  3. RedChillies says:

    Thanks Bee, not sure if the genius part applies to me. Freak maybe 🙂

    Padma, fibre makes sense to me. Thanks for pointing that out. Well, it is just Mint chutney taken right from the refrigerator and hence looks dry.

    Rajitha, sure will share that receipe for Mint Chutney soon.

    Asha, I promise something more authentic that this.

    thanks Mona, Pooja. So glad you liked it.

    TBC, Sure will post the recipe for Mint Chutney.

  4. NV says:

    Great recipe! didnt quite understand – whether by poha you mean the cooked poha? or is it some other ingredient?

  5. redchillies says:

    Thanks NV. I have re-visited the recipe and added more clear explanation. Hope that helps.
    Soak the poha about 20 minutes ahead of time and grind it with rest of the ingredients.

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