Soak the barley and fenugreek seeds together in enough water. If using quick cooking barley you could soak it for 2-3 hours, but if using pearl barley, soak it for 6-8 hours or overnight. Soak the urad dal separately for about 2 hours as well. I usually soak them both at the same time as I tend to be forgetful!

Grind the urad dal first to a smooth and fluffy batter. Add just enough water when grinding. Remove and transfer the batter to a large container that has enough room to rise when fermenting.

Now grind the soaked barley until smooth and add it to the same container that has the urad batter. Add enough salt and mix well. Adjust the consistency to the regular dosai batter by adding required water. Ferment it overnight or up to 12-14 hours. The batter does not rise as the regular rice dosa batter does, but it will have a sour smell and will be bubbly.

Heat the griddle/skillet and pour the fermented batter in the middle of the pan. Make thin crepes/dosai and add a teaspoon of oil around. Once it cooks and appears golden brown, flip the crepe/dosai and let it cook on the other side as well.

Remove the Barley Dosai and serve with chutney or sambhar of your choice.