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.

Faraali Idli Sambhar ( Faraali Recipes) 
Methi Leaves Sambhar 
Sambhar ( How To Make Sambhar, South Indian Recipe) 
Sambhar ( Mumbai Roadside Recipes) 

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.