Barley Dosa for Diabetics: Diabetes-Friendly Recipe

Did you know that barley is a diabetic-friendly food grain? Now what makes barley a diabetes-friendly ingredient is its special type of soluble fiber or beta glucan (which is also found in oats) that helps promote healthy blood glucose levels. Research comparing two groups of diabetic men - one group fed with barley muffins and another one with cornstarch/maida muffins - claims that the former experienced significant reduction in blood glucose and insulin resistance. So this brings us to our diabetic-friendly food post - barley dosa.

barley dosa for diabetic: food

Diabetics or not, this barley dosa will surely become a regular in your kitchens.

Unlike the typical rice dosa, barley dosa is a diabetic-friendly food because of its use of:

barley
oats
moong dal/yellow lentils

With the highest amount of dietary fiber in the grain, barley may be beneficial for those with metabolic syndrome, such as diabetes or thyroid.
Besides, barley benefits health in more ways than one. It is rich in:

flavonoids that are antioxidants
magnesium that helps in glucose regulation and insulin secretion

Another similar study conducted on barley for diabetics claims that the group that was fed barley cookies had controlled blood glucose levels compared to the other group that was given whole wheat cookies.

What makes barley so special for diabetics is that the entire kernel contains fiber, while most other grains have soluble fiber in the outer bran layer.

Ingredients
1/4cup- urad dal (white)
1/4 cup- moong dal
1 cup- barley flour/jau (you may even take barley grain - I did not get my hands on it this time and had barley flour handy --if you are using grain, then you need to soak it separately just like the dals)
1 cup- oats flour
salt to taste

How to make barley dosa for diabetics

diabetic friendly recipe of dosa with barley

Soak both dals for 5-6 hours. I soaked in the noon and ground them to paste at night.
Grind to paste with little water, just like you do for typical dosa batter.
Stir in barley flour and mix.
Add oats flour and mix.
Add little amount of water -exactly as needed for dosa batter - around 1/4th cup.
Keep the batter covered on the kitchen counter overnight - 6-7 hours. I refrigerated the batter and went for a walk so I saved it from extended fermentation. I prepared dosa for lunch so my batter sat in the refrigerator for 5 hours.
Smear oil on a dosa tava/skillet.
You can use half onion to do so. Rub salt and oil on an onion and grease the tawa with it. This tip was shared by Radha Natarajan. It gives a beautiful color to your dosa.
Check the dosa batter and add little amount of water to reach the desired batter consistency.
Pour a laddle of the batter on the tawa and spread it with a laddle when the oil and tawa are hot. Keep on high flame.
Cover the dosa and put the flame to medium for a few seconds.
Flip the other side and cook for a few seconds again.
Enjoy barley dosa for diabetics with sambar, white matar/guguni curry, and pudina chutney. I had prepared coconut pudina chutney.

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