Barley Idlis
Idli… the first dish that comes to our mind when we think of south india! i have modified this traditional snack to make it healthier by adding barley. Chopped vegetables add flavour, colour and more nutrition to this dish. Serve hot with sambhar.
Servings Prep Time
10 195minutes
Cook Time
252minutes
Servings Prep Time
10 195minutes
Cook Time
252minutes
Ingredients
Instructions
  1. Wash and soak the rice, urad dal and fenugreek seeds in lukewarm water for 2 to 3 hours. Drain and keep aside.
  2. Wash and soak the barley separately in lukewarm water for 2 to 3 hours. Drain and keep 1 tbsp barley aside.
  3. Drain the rice, urad dal and fenugreek seeds and grind along with the remaining barley in a mixer to a smooth paste.
  4. Cover and keep aside for 3 to 4 hours to ferment.
  5. Add the salt and mix gently.
  6. Apply a little water on the idli moulds and put spoonfuls of the batter into them.
  7. Sprinkle a little barley and 2 tsp of vegetables over each idli and steam in a steamer for 20 minutes.
  8. Unmould the idlis when slightly cool and serve immediately.