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. Ingredients ½ cup urad daal ½ cup barley 1 cup…