How to make Barley Idli -
Oozing with goodness of barley.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Barley (जौ), Parboiled Rice (उकड़ा चावल)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Barley Idli checkout Jau ke Kabab, Barley and Chicken Nuggets. You can also find more Snacks and Starters recipes like Gluten Free Chickpea Bread Breakfast Bagel Zucchini Kebab Double dish Pizza
Barley Idli Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Barley Idli Recipe
Barley 1/4 cup
Parboiled Rice 1/4 cup
Split black gram skinless (dhuli urad dal) 1/4 cup
Fenugreek seeds (methi dana) 1/4 teaspoon
Idli rawa 1/2 cup
Salt to taste
Carrot finely chopped 1 small
French beans finely chopped 6-8
Green peas boiled and crushed 1/4 cup
Oil for greasing
Method
Step 1
Wash the barley and soak in lukewarm water for two to three hours.
Step 2
Wash the parboiled rice, black gram and fenugreek seeds and soak in the lukewarm water for two to three hours.
Step 3
Drain and grind the rice, black gram, fenugreek seeds and barley to a smooth paste with sufficient water.
Step 4
Transfer into a bowl, add idli rawa, mix well and keep aside to ferment for six to eight hours.
Step 5
Add the salt, carrot, French beans, green peas and mix well. Boil sufficient water in a steamer.
Step 6
Grease the idli moulds with oil and pour the batter in each dent till they are half full.
Step 7
Steam for twenty minutes. Remove from mould and serve hot with coconut chutney.
Nutrition Info
Calories : 952 Kcal
Carbohydrates : 186.8 gm
Protein : 34.3 gm
Fat : 7.5 gm
Other : Niacin- 6.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
