Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa |
by Tarla Dalal

Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | with 20 amazing images.

We are always on the lookout for recipes that make good use of different grains, not just rice and wheat. One such journey led us to this brilliant Mysore barely dosa.

barley urad dal dosa is a nutritious dosa made with a batter of barley and urad, perked up with a tongue-tickling Mysore chutney. The Mysore chutney is famous for its balanced blend of varied flavour tones such as sweet, sour and spicy.

The awesome texture of this dosa together with the lingering flavour and aroma of the chutney make it a great hit with all age groups.

I would like to suggest 4 tips to make the perfect Mysore barely dosa. 1. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 3. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter circle. Do not apply any sort of fat on the tava and make sure the tava is not too hot nor too cold. 4. Smear ½ tsp of ghee and 1 tbsp of the mysore chutney evenly over the dosa using a spatula over it and cook on a medium flame till the dosa turns golden brown in colour and crisp. Before scraping make sure it is cooked along the edges.

See why we like this healthy barely urad dal dosa. Barley is diabetic and pregnancy friendly. A high fibre diet for years has been paired with reduced risk of heart disease. The fiber (2.73 g) from barley helps reduce blood cholesterol levels. Urad dal being rich in phosphorus it works with calcium to build our bones, high in fibre and good for heart, good for lowering cholesterol and good for diabetes.

While the flavour is kind of self-sufficient, you can add a cup of sambhar and some coconut chutney to the meal to make it even more special.

Enjoy how to make Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | with detailed step by step photos.

This recipe has been viewed 59328 times

5/5 stars 100% LIKED IT
1 REVIEW ALL GOOD

Mysore Barley Dosa recipe - How to make Mysore Barley Dosa

For The Mysore Barley Dosa
1 cup barley (jau)
1/2 cup urad dal (split black lentils)
1/2 tbsp fenugreek (methi) seeds
salt to taste

For The Mysore Chutney (makes Approx. 3/4 Cup)
1 tbsp oil
2 tbsp chana dal (split bengal gram)
1/2 tbsp urad dal (split black lentils)
3 to 4 whole dry kashmiri red chillies , broken into pieces
1 tsp chilli powder
2 tsp tamarind (imli) pulp
1/2 tsp black peppercorns (kalimirch)
1 tsp chopped jaggery (gur)
1/3 cup freshly grated coconut
salt to taste

Other Ingredients For Mysore Barley Dosa
6 tsp ghee for cooking

Method
For the mysore chutney

Heat the oil in a broad pan, add the chana dal and urad dal and sauté on a medium flame for a few seconds or till they turn golden brown in colour.
Add the red chillies and sauté on a medium flame for 2 minutes.
Add the chilli powder, tamarind pulp, peppercorns, jaggery and coconut, mix well and sauté on a medium flame for a minute. Keep aside.
When cool, add the salt and blend in a mixer to a smooth paste, adding water as required.

How to proceed to make the mysore barley dosa

To make mysore barely dosa, wash and soak the barley, urad dal and fenugreek seeds in enough water in a deep bowl for at least 6 hours.
Drain and blend in a mixer till smooth using approx. 1¼ cup of water.
Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 10 to 12 hours.
Add the salt and mix well.
Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter circle.
Smear ½ tsp of ghee and 1 tbsp of the mysore chutney evenly over the dosa using a spatula over it and cook on a medium flame till the dosa turns golden brown in colour and crisp.
Fold over to make a semi-circle or roll.
Repeat with the remaining batter to make 11 more mysore barely dosa.
Serve the mysore barely dosa immediately.

Nutrient values (Abbrv) per dosa

Energy	129 cal
Protein	4.2 g
Carbohydrates	16.2 g
Fiber	2.3 g
Fat	5.3 g
Cholesterol	0 mg
Sodium	7.2 mg

Click here to view calories for Mysore Barley Dosa

Mysore Barley Dosa recipe with step by step photos

For the Mysore chutney

Heat the oil in a broad pan, add the chana dal and urad dal and sauté on a medium flame for a few seconds or till they turn golden brown in colour.
Add the red chillies and sauté on a medium flame for 2 minutes. Red chillies not only provide the required spiciness but also, a bright colour.
Add the chilli powder.
Add the tamarind pulp. It provides a very pleasant sourness to the chutney.
Add the peppercorn.

Add the jaggery. It balances the sourness from tamarind pulp.
Add the coconut. Coconut is a major ingredient of most south-indian chutneys.
Mix well and sauté on a medium flame for a minute. Keep aside.
When cool, add the salt.
Blend in a mixer to a smooth paste, adding water as required. Ensure that the chutney is a little thick which will help in easy spreading on the dosa.

How to proceed for the Mysore Barley Dosa

To make Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | In a deep bowl, take barley, urad dal and fenugreek seeds.
Wash and soak them in enough water for at least 6 hours.
Drain and blend in a mixer till smooth using approx. 1¼ cup of water. It should have a dosa batter consistency.
Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 10 to 12 hours.
Add the salt and mix well.

Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter circle. Do not apply any sort of fat on the tava and make sure the tava is not too hot nor too cold.
Smear ½ tsp of ghee and 1 tbsp of the mysore chutney evenly over the dosa using a spatula over it and cook on a medium flame till the dosa turns golden brown in colour and crisp. Before scraping make sure it is cooked along the edges.
Fold over Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | to make a semi-circle or roll.
Repeat with the remaining batter to make 11 more Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | and serve immediately.

Like Mysore barley dosa

Like Mysore barley dosa then check our collection of dosa recipes and some recipes we love.
- poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa | with 24 amazing images. See the recipe image below.
- paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style paper dosa | with 16 amazing images.
- Mysore masala dosa recipe | Mumbai style roadside Mysore masala dosa | Mysore Dosa | with 65 amazing images.

What is a dosa?

Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking.
Slight variations in the batter or cooking procedure yield marvelously different results. Take for example the famous Benne Dosa of Karnataka. A little puffed rice is used while making the batter, the dosa is cooked with butter, and only on one side without flipping. You get a spongy dosa with one side that is absolutely crisp and golden-red. The aroma of butter simply kills your will, and makes you succumb to the temptation!
There are also dosas made with other combinations of cereals and lentils such as the Pesarattu, Moong Dal Dosa or Adai Dosa. The Neer Dosa of Karnataka is a lesser-known gem, which is definitely worth trying. You can make dosas with a mix of different grains like brown rice, nachni, sanwa, and so on. Instant dosas like Rava Dosa, Rice Rava Dosa, Instant Oats Dosa and Buckwheat Dosa can be made in a jiffy by simply mixing readymade ingredients into a batter that is ready to cook. You do not have to ferment these batters. So, they are just perfect for hurried mornings, when you have not planned for breakfast the previous night.
Dosas are made even more exciting by stuffing them with awesome fillings. The most classic example of this is the Mysore Masala Dosa, which is lined with chutney and packed with potato bhaji. You can be creative with the stuffing, and throw in just about anything you want, from paneer to spinach. Try the Stuffed Sprouts Dosa and Stuffed Wheat Dosa. Delight your kids with the Stuffed Dosa Cones or Chocolate Dosa when they come home from school!

Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it’s a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney. A very versatile category of snacks, Dosas can be made with varied ingredients, in varied forms and to suit anybody’s individual preferences. Check our collection of dosa recipes. So, do give it a try!