by Tarla Dalal
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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.
- Wash and soak the rice, urad dal and fenugreek seeds in lukewarm water for 2 to 3 hours. Drain and keep aside.
- Wash and soak the barley separately in lukewarm water for 2 to 3 hours. Drain and keep 1 tbsp barley aside.
- Drain the rice, urad dal and fenugreek seeds and grind along with the remaining barley in a mixer to a smooth paste.
- Cover and keep aside for 3 to 4 hours to ferment.
- Add the salt and mix gently.
- Apply a little water on the idli moulds and put spoonfuls of the batter into them.
- Sprinkle a little barley and 2 tsp of vegetables over each idli and steam in a steamer for 20 minutes.
- Unmould the idlis when slightly cool and serve immediately.
Nutrient values per serving
|Energy||Protein||Carbohydrate||Invisible fat||Fibre||Folic Acid|
| 57 cal.|| 1.9 gm|| 12.0 gm|| 0.1 gm|| 0.2 gm|| 7.0 mcg|
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