Image Credit: Barley Dosa By Chef Manpreet Dhody
Barley dosa crepe with vegetables and sprouts recipe: The all-time favourite Dosa can be made from numerous ingredients with endless options of fillings. The idea is to make it all the more nutritious and healthy. Packed with protein, minerals, vitamins and fat along with the right amount of carbs to give you the right start on your breakfast table, dosas are a mix of tasty and healthy. And why only breakfast? You can have it for lunch or dinner too with some delicious chutney.
Barley Dosa Crepes With Sprouts And Vegetable Recipe By Manpreet Dhody, Head Chef of Foodhall Cookery
FILLING TO MAKE THE DOSA BATTER
- 90g, Barley flour
- 45g, rolled oats, roasted and powdered
- 165g, semolina (approx.1 cup)
- 245g, curd (approx. 1 cup)
- 120ml, water (or as required)
- 90g, beetroot, grated (approx. 1 big beetroot)
- 10g, black pepper powder (approx. 2 tsp)
- Ghee for cooking the dosa
- Salt as per taste
METHOD
- Dry roast the oats and grind them, and make a smooth powder.
- Add semolina, curd/water / powdered oats/barley flour, salt, and mix well.
- For half an hour, let the batter sit.
- Add the beetroot and black pepper and fold in them.
- Heat a tawa, add ghee, add the dosa batter, and spread it in a circular manner.
- Drizzle some ghee or butter and let it cook.
FOR THE VEGETABLE FILLING
- 100g Fresh coconut, grated
- 30g Coriander, cleaned
- 2 to 4 Green chillies
- 2 Garlic cloves
- Salt to taste
- Lemon juice to taste
- 1⁄2 Beetroot / 1⁄2 Carrot / 1⁄2 cup Mixed sprouts (sprouts to be blanched and beetroot and carrots to be grated)
METHOD
- In a blender, add coconut/coriander/garlic / green chilli/lemon/salt and blend into a smooth paste.
- Adjust the seasoning and fold in the vegetables, and your dish is ready.
