>> Thursday, February 17, 2011 – Barley dish, Barley dosa, chuntney variaties, Dosa Varieties, garlic chutney, Idli Varieties, masala dosa, potato masala for dosas, red chutney, Side dish fo Idli and dosas, Vegetable Gravies
This is going to be very long post with 3 recipes and stepwise pictures. It’s been long time I did not post any Dosa or Idli. Even though I make it often I feel lazy sometime to take pictures of those. Like normal dosa using Rice+Urad dhal, I used to make Barley dosa, Horse gram (which i have posted long back) very regularly. Not only it tastes awesome but it also adds nutritional value in our regular diet. Try this Barley dosa it tastes great and comes out so crispy and tasty like normal dosas and you never feel guilty of taking so much rice in your Daily menu. The masala which I am posting today is not regular masala which we used to make for masala dosa, this is a slight variation and absolutely delicious which my mom and grand mom used to make. The Left over masala can also be used as a stuffing for bread toasts which is so so yummy. Every time when I make this masala, I make more so that it can be used 2 times. The garlic chutney is optional. I have posted the recipe for garlic chutney earlier but today I am posting with step pictures. Hope you all love this healthy Menu and enjoy the visual treat. Before going for the recipe let’s know about Barley....
Barley is a type of whole grain. It originated in Ethiopia and Southeast Asia, where it has been cultivated for more than 10,000 years. Barley was used by ancient civilizations as food for humans and animals for the longest time. In addition barley water has been used for various medicinal purposes since ancient times. This not only adds a unique delightful flavor to dishes, it also adds nutritional value to the food we eat. It is also used to make alcoholic beverages.
Intake of barley is very likely to help you maintain your overall health in the long term. These whole grains are rich in protein, vitamins, minerals and amino acids essential for our health. It is a source of B vitamins, vitamin E and Folic acid. More importantly, barley is one of the richest sources of both soluble and insoluble fiber. Barley’s soluble fiber content, along with its naturally low-fat content and zero cholesterol make this grain a wise choice for heart-smart dining. Barley is also seen to be rich in tocotrienols, which is an antioxidant which helps lessen risk for contracting heart disease and cholesterol problems. Barley is available in several forms (pearled, flour and flakes), so it may be used in many different recipes and for all eating occasions – breakfast, lunch and dinner.
Since I use blender for grinding, the ratio I am using is 3:1 of Barley and Urad dhal... But if you are using grinder, use 4:1 of Barley and Urad dhal .
Barley - 3 cups (If using grinder use 4:1 ratio)
Urad dhal - 1 cup
Methi seeds - 1/4 tbsp
Salt as needed
1. Wash and soak the barley for 5 to 6 hrs.
2. Wash and soak the Urad dhal + methi seeds for an hour.
3. Grind the urad dhal finely and foamy.
4. Grind the Barley to fine batter.
5. Mix both the batter (consistency should be normal dosa batter) by adding salt and ferment it overnight.
6. Pour ladle full of batter in the middle of hot skillet the go towards the edges of the skillet.
7. Put tsp of oil when it gets slightly brown at the bottom flip over the other side.
8. Add tsp of oil and make crisp.
You can serve this Barley Dosa with your favorite chutney or sambar.
Red chillies -20
Garlic pods - 10 normal size
Tamarind extract - 3 tbsp (adjust the sourness according to your preference)
Salt as needed- 1 tsp approximately
Mustard - 1 tsp
Gingelly oil (Nallennai) - 3 to 4tbsp this is a must , gives wonderful flavor to chutney.
Water as needed.
2. Check for sourness and add little more if u need it.
3. Season it with mustard and curry leaves with more oil.
4. This can be kept in fridge for more days.
Here is an idea for Barley Masala Dosa.
The masala tastes great for Dosa, poori, chappathi and for bread toasts too....
SPECIAL POTATO MASALA
Potato - 2 large
Coconut - 1/3 cup
Roasted gram dhal - 1/4 cup
Ginger - 1 inch
Jeera - 1 tsp
Red chillies - 7 or 8
Asafoetida - 1/4 tsp
Onion - 1 chopped finely
Tomato - 1 chopped finely
Urad dhal - 2 tsp
Mustard - 1 tsp
Water - 2 cups
Lemon juice - 1/2 tbsp
Turmeric - 1/2 tsp
Curry leaves - few
Coriander leaves for garnishing
Salt and oil
2. Grind coconut, roasted gram dhal, redchilli, turmeric, red chillies, Asafoetida,Jeera,ginger to paste by adding little water( the consistency and texture should be like coconut chutney like not too fine or too coarse)
4. When it is slightly brown in color add the tomato, when it is mushy add the ground paste.
7. Mix well and garnish with lot of coriander leaves.
8. Let the masala cools down, it thickens when it cools down.
9. Now Pour ladle full of batter in the middle of hot skillet the go towards the edges of the skillet.
10. Put tsp of oil when it gets slightly brown at the bottom flip over the other side.
11. Apply the garlic chutney on one side and Masala on other half. Fold the dosa press it softly apply 1/4 tsp of ghee serve hot.
Same Dosa batter can also be used for making Idlies.