Barley Idli and Dosai, a healthy and tasty breakfast made from barley, rice and urad dal. Idli & dosai is a staple breakfast/dinner food in South Indian households.
Whenever any new grain was introduced to me, the first thing that i thought of could be whether it is possible to make idli or dosai with it ? Guess, it's a typical South Indian thing, many of us are so used to idli and dosa and can't live without it !!!
So, this barley idli and dosa is the newest addition to our breakfast. Both idli and dosa turned out good. The idlis are so soft and spongy. Dosas are also crispy and delicious. If you haven't tried idli and dosa with barley before, do give it a try if you have barley in hands right now.
In general, I'm not so keen on micro dissecting the nutritious value of every grain, always believing in eating as much as diverse whole food and home made !!! So if you would like to know the benefit of barley , google will help you :-)
Given the current circumstance, almost every store in our area is out of idli rice, so i have been making idli and dosa with all types of grains that i have in my pantry like this barley, ragi and so on.
Though I have stock of idli rice that would last for a month, the cautious level is so higher now than ever, so mindful in consuming what I have in stock with the thought of empty shelves in the stores or when it would be restocked again.
Those who knew us personally might know how often we move from one place to another, so we're so used to living in hotels and shared accommodation for up to a month with a limited supply of grocery and cooking vessels before finding a place for us in the new city/state/country :-).
With all that experience, I'm always a little conscious in what we consume without wasting anything, but the current situation would bring another level of awareness that will last for lifetime, I guess !!!
Ok., now let 's move onto the recipe and see how to make barley idli and dosa !!!
How to make Barley Idli and Dosa
Preparation Time : 10 hrs | Cooking Time : 20 mins | Serves : 4 to 6
Recipe Category: Breakfast | Recipe Cuisine: Indian
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ingredients
Barley - 1 cup
Idli Rice - 1 cup
Urad dal - 1/2 cup
Fenugreek Seed - 1/2 tsp
Salt - 1 tsp
Water - 1 to 1.5 cups
Barley - 1 cup
Idli Rice - 1 cup
Urad dal - 1/2 cup
Fenugreek Seed - 1/2 tsp
Salt - 1 tsp
Water - 1 to 1.5 cups
Previous night itself, measure and take barley, rice & urad dal in a bowl.
Next add the fenugreek seed, wash them all thrice and soak it in the water for overnight. Keep the bowl in kitchen counter, no need to refrigerate.
In the next morning discard the soaked water and add it all into mixie jar in batches along with water and grind it into smooth batter.
Pour the batter into the bowl and add salt, mix it well with hand.
Cover the batter with lid and let it ferment for 6 to 8 hrs in a warm place(i have kept it in oven with lights on). 
Once fermented, the batter is ready to make idli & dosa. For idli, pour the batter into idli mould and steam it for 5-8 mins.
For dosa, add more water into batter and make it as easily pouring consistency and make dosa as regular batter.
Related: Side dish for idli and dosa
Notes:
- Unlike regular idli/dosa batter, it ferments quickly.
- Barley idlis are not as white as regular idlis, it's little dull in color.
- Depends on the weather conditions, fermenting time varies.
- If you're making idli after refrigerate the batter, make sure to bring the batter into room temperature, otherwise the idlis won't be soft.
- Always take the needed batter in a separate bowl and keep the remaining in the refrigerator immediately.
- For dosa, add more water to the required batter only, don't add water to the whole batter.
- The batter stays well for 3-4 days in refrigerator, I haven't tried storing the batter more than 4 days.
Healthy diet
ReplyDeleteGood food👍
Thank you ! Yes, indeed it's a good and delicious food !
Delete