Skip to main content

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


  1. Soak both dals for 5-6 hours. I soaked in the noon and ground them to paste at night.
  2. Grind to paste with little water, just like you do for typical dosa batter.
  3. Stir in barley flour and mix. 
  4. Add oats flour and mix. 
  5. Add little amount of water -exactly as needed for dosa batter - around 1/4th cup.
  6. 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.
  7. Smear oil on a dosa tava/skillet.
  8. 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.
  9. Check the dosa batter and add little amount of water to reach the desired batter consistency.
  10. 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.
  11. Cover the dosa and put the flame to medium for a few seconds.
  12. Flip the other side and cook for a few seconds again.
  13. Enjoy barley dosa for diabetics with sambar, white matar/guguni curry, and pudina chutney. I had prepared coconut pudina chutney.


Comments

  1. Such a wholesome and healthy barley dosa Ravneet ! Can't wait to try 😃

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Instant Energy Bars: A Gluten-Free, Sugarless, Vegan Recipe

Looking for a gluten-free energy bar recipe? Well, we have got you sorted here. Check this immensely quick and flavorful energy bars recipe and take a trip down the memory lane, because the amaranth bars will remind you of milk toffees you used to indulge in during childhood. So this is surely a kid-friendly recipe without white sugar. Sweetened with jaggery, the sprouted quinoa, amaranth bars are a sheer delight to indulge in. Are you ready to indulge in these vegan energy bars?

One vegan energy bar recipe that you would want to make again and again for your tiny tots as well as the kid in you. The instant energy bars have been validated by a few guests too, who were here right in time to relish the gluten free quinoa bars.

My guests were amazed that the instant amaranth bars sugarless tasted yummy and wondered whether they were sampling a bar or a toffee.


The protein-rich bars have an edge over many available bars on the market. These :


use sprouted quinoa flouruse sprouted amaranth…

Eggless Cake Without Raising Agents: A No Baking Powder, No Baking Soda Sponge Cake Recipe

When you are able to bake an eggless cake without raising agents, your happiness knows no bounds, right? This is exactly what I am in for today. What started as an experiment has worked out wonders for me.


I was trying to hone my cake baking skills while learning a few baking basics. Then struck this idea of baking a cake without baking powder or baking soda. A loved one is suffering from histamine sensitivity, and these chemical agents trigger urticaria, which gives me goosebumps. So I decided to go the other way round - baking an eggless cake without raising agents.

You need a light flour here - something that would effectively replace maida/all-purpose flour/refined flour/white flour. I remember one dhaba wala telling me once about how they replace maida sometimes - using a mix of jau and rice flour.

So this is exactly what I needed. This has given me one of the simplest yet tastiest cakes. Please do not change the flours, as I am unsure how any other flour would work here. I will…

OPOS Sambar: Hotel-Style Sambar With No Fuss; Ready in 10 Minutes

Think of South Indian food, and idli, sambar, and dosa would strike your mind first of all! Isn't it?






















Yes, this is the quintessential south Indian menu that has become widely popular world over for its rich taste, unique flavors, and nutritional boost! Well, this is exactly what inspires most of us north Indians to cook south Indian food. I  must admit I love Chettinad cuisine, Malayali food, and of course, Tamil recipes. One thing they have in common is the inclusion of coconut, which makes food more rich and flavorful, though the time of inclusion may vary!

Savor any recipe bursting with coconut flavor and you would want to have it again and again. At least, this is my experience! South Indian food has been instrumental in making me a coconut lover. Don't believe?

Taste food from south Indian cuisine and you would know it yourself. The best thing is south Indians make the most yummiest of food in the simplest of way while not tempering much with the nutritional portion.

In …

Authentic South Indian Recipes

Authentic South Indian Recipes
If you love south Indian food, do not leave without checking this page. Dedicated to Chitra Balachander, a south Indian homemaker, the page is all about taking a journey into her south Indian kitchen. Travel with me to her kitchen to savor traditional south Indian food.

North Indian Punjabi Recipes

North Indian Punjabi Recipes
If Punjabi recipes tempt your taste buds, then this page is a must-visit. Take a peep into Anita Chahal aunty's kitchen and see what authentic Punjabi food is all about. You will also find fusion recipes from Anita aunty's Punjabi kitchen. Not to mention, she has started to share OPOS recipes as well.