INGREDIENTS
- 3 cups barley
- 1 cup urad dal
- 1 medium-sized onion, finely chopped
- ½ carrot, grated
- 1 green chilli
- 1-inch ginger
- 1 tablespoon coriander leaves, finely chopped
- 10 curry leaves, finely chopped
- 1½ teaspoons mustard seeds
- ½ teaspoon fenugreek seeds
- 1 tablespoon oil
- 1½ teaspoons of sambhar powder (optional)
- Ghee as required
- Salt to taste
METHOD
- Soak the barley, urad dal and fenugreek seeds for a minimum of 5 hours.
- Take the soaked ingredients, ginger and green chilli and grind to a paste.
- Transfer to a bowl and add the carrots, onions, coriander leaves, sambhar powder and salt and mix well.
- Heat the oil in a pan, add the mustard seeds and curry leaves. Add this to the batter.
- Heat a non-stick pan and spoon the mixture out to make a slightly thick dosa.
- Cook well on both sides and serve with coconut chutney.
Two young mums, Ananta Goyal and Sneha Poddar share the best of their
experimental millennial kitchen secrets on Instagram as Two Curious Cooks.
Their recipes are flavourful and nutritious and work for the entire family.
Mumbai-based Ananta Goyal is a prominent mommy blogger @bumpandbabyy
and Singapore-based Sneha Poddar is a finance professional. To know more,
follow their Instagram handle @twocuriouscooks
ACTIVITY: Chef for a Day
Pick any 1 ingredient from the Barley and Urad Dal Dosa recipe and create a new recipe.
