Barley Dosa

Ingredients

• 1 cup Barley (medium‑size, hulled) (Rinsed and drained)
• 2.5 cups Water (For cooking barley)
• 1 tablespoon Vegetable Oil (Canola or sunflower oil)
• ½ cup Fresh Cilantro (coriander leaves) (Packed)
• ¼ cup Fresh Mint Leaves (Packed)
• 1 piece Green Chili (Deseeded for less heat, optional)
• 1 tablespoon Lemon Juice (Freshly squeezed)
• ½ teaspoon Salt (Adjust to taste)
• ¼ teaspoon Sugar (optional) (Balances acidity in chutney, optional)

Instructions

1. Cook Barley

   Add rinsed barley and water to a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 20‑22 minutes until the grains are tender but still retain a slight bite.

   Time: PT22M

   Temperature: Medium heat

2. Prepare Green Chutney

   While barley cooks, combine cilantro, mint, green chili, lemon juice, salt, and optional sugar in a blender. Pulse until a coarse, vibrant green paste forms; avoid over‑blending to keep some texture.

   Time: PT5M

3. Drain and Fluff Barley

   When barley is cooked, drain any excess water and fluff the grains with a fork. Transfer to a large bowl and set aside.

   Time: PT2M

4. Stir‑Fry Barley

   Heat vegetable oil in a skillet over medium heat. Add the cooked barley, spreading it in an even layer. Fry for 5‑7 minutes, stirring occasionally, until the grains turn a light golden color.

   Time: PT7M

   Temperature: Medium heat

5. Combine with Chutney

   Turn off the heat and fold the prepared green chutney into the golden barley, mixing gently until evenly coated.

   Time: PT3M

6. Serve

   Transfer the golden barley chutney to a serving bowl. Serve warm with a cup of tea or coffee as a wholesome breakfast.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

7 g

Carbohydrates

45 g

Fat

5 g

Fiber

8 g