Per Dosa (1 out of 7)
Calories: ~204 kcal | Protein: ~10.6 | Carbs: ~39.7 g | Fat: ~1.2 g | Fiber: ~9.9 g
Ingredients:
• 1/2 cup barley
• 1/2 cup moong dal (~200 g, split green or yellow)
• 1 teaspoon fenugreek seeds
• 2 teaspoons red chili (adjust to taste)
• Salt – as per taste
• Water – as needed
• Oil – for greasing the pan
Wash and soak barley, moong dal, and fenugreek seeds in water for 5–6 hours.
Drain and add red chili and blend into a smooth batter with little water.
Cover and leave the batter to ferment overnight (8–9 hours), or until slightly risen and airy.
Heat a tawa (flat pan) and lightly grease with oil.
Pour a ladle of batter and spread in a circular motion into a thin dosa.
Drizzle a few drops of oil around the edges.
Cook until golden brown and crisp. Flip if you prefer, or serve directly.
Pair with coconut chutney, tomato chutney, or sambar.
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