Barley Idlis


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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.

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Soaking Time:  2 to 3 hours.
Preparation Time: 
Fermenting Time:  3 to 4 hours.
Cooking Time: 
Makes 10 idlis
Show me for idlis


1/2 cup parboiled rice
1/4 cup urad dal (split black lentils)
6 to 8 fenugreek (methi) seeds
1/4 cup barley (jau)
salt to taste
1/4 cup finely chopped mixed vegetables (carrots , french beans , peas etc.)

  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.
Nutrient values per serving
EnergyProteinCarbohydrateInvisible fatFibreFolic Acid
57 cal. 1.9 gm 12.0 gm 0.1 gm 0.2 gm 7.0 mcg
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 on 29 Oct 10 04:49 PM

tarlaji you are really blessed you always make something out of any ingredient and it turns out just amazing, i mean who can think of making idlis with barley...excellent recipe! barley is very good for health and i feel this is the best way to eat it.