Barley Idli is a modified version of this traditional snacks, which uses to batter of barley, rice and urad dal. Assorted veggies add a splash of colours, flavours and of course more nutrition to this zero-oil snack. Serve the Barley Idlis immediately with sambar. To keep the snack totally oil-free, wet the idli moulds with water instead of greasing with oil

Ingredients:

1/2 cup barley (jau).

1 cup parboiled rice (ukda chawal).

1/2 cup urad dal (split black lentils).

1/4 tsp fenugreek (methi) seeds.

salt to taste.

1/2 cup chopped and boiled mixed vegetables. (carrot and french beans)

Method:

  1. Wash and soak the parboiled rice, urad dal and fenugreek seeds in a deep bowl in enough water for 2 hours. Drain and keep aside.
  2. Wash and soak the barley separately in a bowl in enough water for 2 hours. Drain and keep aside.
  3. Combine the parboiled rice, urad dal, fenugreek seeds and barley in a mixer to a smooth paste using approx. 1/2 cups of water.
  4. Transfer the paste into a deep bowl, add the salt and mix well.
  5. Cover it with a lid and keep the batter aside to ferment for 4 hours.
  6. After fermentation, mix the batter well once again.
  7. Wet the idli moulds with a little water and pour spoonfuls of the batter into each of the idli moulds
  8. Sprinkle a few mixed vegetables over each idli.
  9. Steam in an idli steamer for 12 minutes or till they are cooked.
  10. Repeat steps 7 to 9 to make more idlis.
  11. Serve immediately with sambar.