Barley Karamani Adai is a healthy, protein rich Dosa made with Barley and Cow pea lentils.Served with Chutney and /or sambhar, this makes for a great breakfast or a light dinner too !
Adai Dosa / Lentil Dosa is a protein rich breakfast / light dinner option – a thick savoury pancake of sorts – in which we keep experimenting with various combinations of lentils and grains. Like Brown Rice Adai, No Rice Quinoa adai, Murunga Keerai (Moringa leaves) Adai, and many more..
Today’s twist comes with using Barley as the primary grain along with Karamani (Cow pea) for the high protein element along with other lentils..
Barley is a versatile grain that offers various health benefits.
Here are some of the key benefits associated with barley:
- Nutritional value: Barley is a good source of essential nutrients. It contains dietary fiber, vitamins (such as niacin, vitamin B6, and folate), and minerals (including selenium, magnesium, and manganese). It is also a decent source of protein, with a higher protein content compared to other grains.
- High fiber content: Barley is rich in dietary fiber, particularly beta-glucan, a soluble fiber that has been linked to several health benefits. Beta-glucan can help lower cholesterol levels, reduce blood sugar spikes, promote a healthy digestive system, and support weight management by increasing feelings of fullness.
- Heart health: The soluble fiber in barley, especially beta-glucan, can help lower cholesterol levels by reducing the absorption of cholesterol from food and bile acids in the gut. This, in turn, may reduce the risk of heart disease and promote overall cardiovascular health.
- Blood sugar control: The high fiber content in barley can help regulate blood sugar levels. The beta-glucan in barley slows down the digestion and absorption of carbohydrates, resulting in a more gradual release of glucose into the bloodstream. This can be beneficial for individuals with diabetes or those at risk of developing the condition.
- Weight management: Barley’s fiber content can aid in weight management. The fiber-rich nature of barley increases satiety, helping you feel fuller for longer periods and reducing overall calorie intake. By incorporating barley into a balanced diet, it can contribute to a healthy weight loss or maintenance plan.
- Gut health: The fiber in barley acts as a prebiotic, providing nourishment to the beneficial bacteria in the gut. This promotes a healthy gut microbiome, which plays a crucial role in digestion, immune function, and overall well-being.
- Antioxidant properties: Barley contains antioxidants, including phenolic compounds, which help protect the body against free radicals and oxidative stress. These antioxidants contribute to reducing inflammation, supporting the immune system, and potentially lowering the risk of chronic diseases.
- Digestive health: The fiber in barley adds bulk to the stool, promoting regular bowel movements and preventing constipation. It can also help maintain a healthy gut environment by providing food for beneficial gut bacteria.
It’s worth noting that barley contains gluten, so individuals with gluten sensitivity or celiac disease should avoid it. Additionally, it’s always advisable to consult with a healthcare professional or registered dietitian before making significant changes to your diet or if you have specific health concerns.
Other Dosa varieties that you could make for breakfast / dinner are:
Millet Set Dosa | Barnyard Millet Set Dosa
A spongy, airy millet based savoury South Indian pancake. Served with Chutney or Sambar for a Vegan, Gluten Free meal
Check out this recipe
Murunga keerai Adai | Moringa leaf Dosa
Murunga keerai Adai or Moringa Leaf Dosa is a vegan, Gluten Free dosa made with mixed Lentils, Bamboo Rice and Moringa leaves. Diabetic friendly and is served as a breakfast or snack with chutney or sambhar
Check out this recipe
Brown Rice Adai | Brown Rice and Lentil Dosa | Gluten Free Vegan
Brown Rice Adai is a gluten Free, Protein Rich and Vegan lentil + Brown Rice Dosa served for breakfast. Quick snack or sometimes dinner.
Check out this recipe
Varagu Arisi Dosai | Kodo Millet Crepes
Varagu Arisi Dosai | Kodo Millet Crepes are delicious Vegan and Gluten Free Crepes (Dosa) made with millets and lentils. Served for breakfast or sometimes dinner with chutney / sambar on the side.
Check out this recipe
Kadamba Dosai | Instant Breakfast Dishes
Instant Multigrain, Gluten Free, vegan Indian Savory Pancake. Served for Breakfast or evening Tiffins.
Check out this recipe
Farali Dosa | Rajgira Dosa | Amaranth Flour Crepes
An Instant Gluten Free Indian Crepe (Dosa) made with mixed flours. Served as breakfast / snack especially for Indian Fasting Days with peanut Chutney.
Check out this recipe
Black Rice Adai | Kavuni Arsi Adai | Vegan and Gluten Free
Black Rice dosa or Kavuni Arisi Adai is a GLuten Free, Vegan Dosa made with Black rice or Forbidden Rice. Served for breakfast or brunch with chutney
Check out this recipe
What do we need to make Barley Adai
Prep time – 10 mins, Soaking time – 8 hours ; Grinding + Fermentation time – 12 hours
Makes – 20 servings
Cuisine – South Indian ; Course – Breakfast / Light dinner
- 1.5 cups pearl Barley
- 1 cup Idli Rice (Idli Arisi)
- 3/4 cup Channa dal (bengal gram / Kadalai paruppu)
- 1/2 cup Toor dal (split pigeon pea / Thuvaram paruppu)
- 3/4 cup Karamani (cow pea / Chowli)
- 6 red chillies
- 1 tsp oil (each, to make the adai)
PIN FOR LATER
Check Instagram Video from my feed to see the consistency of the batter and how to make the Adai
How to make Barley Adai
- Wash and soak the mixture for 8 hours – I soaked and refrigerated it overnight
- Next morning, added to grinder and ground to semi smooth paste
- Add 1.5 tsp salt, 1 tsp black pepper, 1 tsp turmeric and grind further for 4 mins
- Add a generous pinch of asafoetida (skip for GF), a handful of curry leaves / moringa leaves / cilantro / coriander leaves
- Mix well, bring to a thick pouring batter consistency
- Make adai as shown in Instagram reels video above
- Drizzle oil around and into the small hole made on the adai
- Cook on medium flame
- Flip and cook for 1/2 min more till crispy around the edges
- Serve with jaggery / butter(skip for vegan) and Chettinad Tomato chutney
This is part of the Alphabet Challenge where in we present a dish beginning with a certain alphabet. Check out the following recipes that my friends have dished out with Alphabet B. I have chosen B for Barley.
Do check out the other yummy “B” recipes below. A huge thanks to Wendy- A Day in the Life on the Farm for hosting this 2024 Alphabet Challenge event.
- Bagel Chip from Leftover Bagels by Karen’s Kitchen Stories
- Barley Karamani Adai (Barley Cowpea Savoury Pancake) by Sizzling Tastebuds
- Beet Fennel Paratha by Magical Ingredients
- Beetroot Mezhukkupuratti by Sneha’s Recipe
- Beetroot Tomato Soup by Mayuri’s Jikoki
- Bisque of Lobster by A Day in the Life on the Farm
- Blueberry Biscuits by Palatable Pastime
- Börek with a California Twist by Culinary Cam
- Brooklyn Blackout Cake by Jolene’s Recipe Journal
- Spicy Barbecue Seasoned Rice Chex Mix by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Spicy Braised Ginger Pork Belly by Food Lust People Love
- 20 Minute Bean and Beef Tostadas by Blogghetti
Barley Karamani Adai |பார்லி அரிசி காராமணி ஆடை | Easy breakfast recipes
Barley Karamani Adai is a healthy, protein rich Dosa made with Barley and Cow pea lentils.Served with Chutney and /or sambhar, this makes for a great breakfast or a light dinner too !
Equipment
- Wet Grinder Can use Mixer Grinder too
- Pots and Pans
- Cast Iron Skillet Can use Non stick too
- Ladle
- Flat ladle to flip the dosa
Ingredients
- 1.5 cups Pearl Barley
- 1 cup Idli Rice Idli Arisi
- 3/4 cup Bengal Gram Channa dal / Kadalai paruppu
- 1/2 cup split pigeon pea Thoor dal / Thuvaram paruppu
- 3/4 cup Cow pea Karamani / Alasandhe/ Chowli
- 6 Dry Red Chillies
- 1 tsp Oil each, to make the adai
Instructions
- Wash and soak the mixture for 8 hours – I soaked and refrigerated it overnight
- Next morning, added to grinder and ground to semi smooth paste
- Add 1.5 tsp salt, 1 tsp black pepper, 1 tsp turmeric and grind further for 4 mins
- Add a generous pinch of asafoetida (skip for GF), a handful of curry leaves / moringa leaves / cilantro / coriander leaves
- Mix well, bring to a thick pouring batter consistency
- Make adai as shown in reels video
- Drizzle oil around and into the small hole made on the adai
- Cook on medium flame
- Flip and cook for 1/2 min more till crispy around the edges
- Serve with jaggery / butter(skip for vegan) and Chettinad Tomato chutney
Tried this recipe?Let us know how it was!
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Good to have another version of dosa for breakfast. Liked the use of barley and cow pea here. Will try it.
THanks Jayashree
Adai is perfect as a filling breakfast and I make a batch of maav every week. Happy to have a barley version now.
yay ! adai for the win , right ?
This sounds like a hearty, nutritious breakfast for sure Kalyani. Thanks for sharing.
Thanks Wendy.
This is very much a doable recipe as it is all about soaking, grinding and using immediately. I am always looking for different flatbread recipes for our brunch. Barley Karamani Adai is a good way to enjoy multi grains for breakfast.
thank you, Mayuri. yes this works great for brunch !
What a great use for barley! This looks flavorful and filling…a must try for sure!
Thanks Colleen
I had no idea about all of this information about barley. I use the flour a lot but as a smaller addition to wheat. Plus, I always think of it as sweet. Thanks for sharing and your dosa is gorgeous.
Thank you so much Karen. Yes, we use whole barley even to make a cold salad..
I am loving the barley version. I have never used barley in Adai. Adai is my favorite with avian and I am making it this week.
Awesome, Radha! go for it..