barley idli

Barley idli is a healthy and nutritious variation of traditional idli, made with barley flour. Here's a simple recipe to make barley idli:

Ingredients:

- 1 cup barley flour

- 1/2 cup urad dal (black gram dal)

- 1/2 teaspoon fenugreek seeds (methi seeds)

- Salt to taste

- Water, as needed

- Oil or ghee for greasing the idli molds

Instructions:

1. Wash and rinse the urad dal and fenugreek seeds separately. Soak them in water for about 4-6 hours or overnight.

2. After soaking, drain the water from the urad dal and fenugreek seeds. Grind them into a smooth paste using a wet grinder or blender. Add water gradually as needed to get a smooth consistency. The batter should be thick yet pourable.

3. In a mixing bowl, combine the barley flour with the ground urad dal and fenugreek seeds batter. Mix well to combine all the ingredients thoroughly.

4. Add salt to taste and mix well again. Let the batter ferment for about 8-10 hours or overnight. Fermentation helps in making the idlis soft and fluffy.

5. After fermentation, give the batter a gentle stir. If the batter is too thick, you can add a little water to adjust the consistency.

6. Grease the idli molds with oil or ghee to prevent the idlis from sticking. Pour the barley idli batter into each mold of the idli stand, filling them almost to the top.

7. Steam the barley idlis in a steamer for about 10-12 minutes or until they are cooked through. You can check for doneness by inserting a toothpick into the center of an idli; if it comes out clean, the idlis are ready.

8. Once cooked, remove the barley idlis from the steamer and let them cool for a minute or two.

9. Gently remove the idlis from the molds using a spoon or fork and transfer them to a serving plate.

10. Serve the barley idlis hot with your choice of chutney, sambar, or a side of your preference.

Barley idlis are soft, nutritious, and gluten-free, making them a perfect breakfast or snack option for those looking for healthier alternatives. Enjoy your homemade barley idlis!