After enjoying all the Diwali treats I am sure everyone would be craving simple meal. This is one such recipe, the dosa does not require long fermentation time and tastes really fantastic. I have recently started using barley and am loving it. Now I use barley to make my dosas, khichdis, rotis etc.
This flax seed chutney is perfect accompaniment with any kind of idli, dosa even parathas. I find it difficult to control myself and am always digging the chutney with a spoon..it's that addictive.
The chutney recipe is from Sangeeta Khanna's blog healthfood desivideshi . Try this for once and you will always end up in making this. My love for gun powder chutney (molha podi) has vanished and this flax chutney has taken its place.Thank you Sangeeta for making me eat and most importantly like these new flavors which I never dared before to try.
Barley Dosa ( Barley Crepes )
Pearl Barley - 2 Cups
Brown Rice - 1/4 Cup
Urad Dal ( Whole Black Gram ) - 1/2 Cup
Fenugreek Seeds - 1 1/2 tsp
Salt- To Taste
Soak pearl barley and brown rice in water together for minimum 7-8 hours. I normally soak them in the early morning. Also in another bowl soak urad dal and fenugreek seeds together in water. I soak the dal and fenugreek at the same time when I soak barley but I keep the soaked dal in refrigerator.
Before grinding wash the soaked ingredients well for 2-3 times. In mixer or grinder add the washed urad dal, fenugreek first. Add cold water little by little and grind into smooth paste. Then transfer this paste into a bowl. Now add the washed barley and brown rice in the mixer and grind into smooth paste with the help of water. If the barley has not been soaked for enough time, it will not grind smooth. So always remember to soak barely for atleast 7-8 hours.
Now transfer this ground barley and rice paste into the same bowl as the urad dal paste. The batter should of medium flowing consistency, neither too thin nor thick. Add in required amount of salt mix well and close the lid of the bowl and keep it for fermentation for around 3-4 hours.
After this the batter is ready to be made into thin crepes. Heat an iron or non stick skillet. Pour a ladle full of batter and spread it in circular motion to the desired thickness. And add in few drops of oil if required and let the dosa turn light brown before flipping it over. Cook it for a minute and remove from the skillet. Store the remaining batter in a closed bowl in the refrigerator. Use whenever required. The batter stays good for 3-4 days.
If the batter remains out for long time then it turns sour quickly so always remember not to ferment it for long.
Serve this with any chutney or sambaar.
Another close look at the crispy dosa.
Flax Seed Garlic Dry Chutney
Flax seed - 1/2 Cup
Grated Dry Coconut or Dessicated Coconut - 1/2 Cup
Sesame Seeds ( Toasted ) - 1/2 Cup
Garlic Pods Peeled - Around 20 or 1/2 Cup ( Chopped )
Tamarind - Lemon Sized Ball ( Chop into small pieces )
Dry Red Chilli - 10 ( Break into small pieces )
Sesame Oil - 2 tbsp
Salt - To Tate
In a heavy bottomed pan or kadhai heat the oil and add in garlic, chillies and tamarind . Fry these on a low heat till the garlic gets browned and mixture gets dehydrated. Switch off the gas and let the mixture cool.
Now powder this mixture with other things in a coffee grinder or mixie.
Keep this chutney in an airtight container and use as and when required. Normally I keep this in my refrigerator. My whole family loves this chutney and so it vanishes quickly.