BARLEY IDLI RECIPE | BROWN RICE BARLEY IDLI | HOW TO MAKE IDLI BATTER WITH BARLEY

After a small pause today I am here with a Healthy Breakfast Recipe, Barley Idli / Brown Rice Barley Idli. Most of the weekends breakfast/brunch will be Indian food that too the typical South Indian Breakfast ~ Idli / Dosa or Pongal / Upma. There's never a problem with my kids they love all Indian Breakfast only the problematic person is V. He likes only Idli/Dosa and once in a while Pongal is ok but Upma no way. So mainly for him I prefer to make Idlis on Weekends and this time it is Barley Idli. I have tried idlis with Brown Rice and Ragi and now trying with Millets and other grains. This Barley idli turned out so soft and tasty than the miller Idlis. That too the Dosa with Barley Idli Batter was so crispy, flavorful and yummy. I have tried this Barley idli and dosa few times and everytime it turned out good. Only the color of the idli was slightly pale and muddy, the idlis were so soft and delicious and none can say it is made out of Barley. I used poha in this recipe and that is the reason for super soft idlis and crispy dosa. If interested check out my Barley Adai Recipe here.

Barley Idli/Dosa Recipe

Prep Time : 8 - 10 hrs | Cook Time : 15 minutes

Recipe Category : Main Dish | Recipe Cuisine : Indian

Ingredients

1. Barley   1 cup
2. Brown Rice   3/4 cup
3. Sona Masoori  1/4 cup
4. Urad Dal     1/2 cup
5. Poha   a handful or 1/4 cup
6. Methi seeds   1/4-1/2 tsp
7. Salt   to taste
8. Oil   to make dosa and to grease idli plates

OR Ingredients

1. Barley 1 cup
2. Idli Rice 1 cup
3. Urad Dal 1/2 cup
4. Methi seeds 1/2 tsp

Method

• Wash and soak Barley And Brown Rice separately in a wide bowl with enough water for 4-5 hours.
• Wash and soak rice, urad dal, poha and methi seeds together in a bowl and soak for 3 hours or same duration of barley.
• In a grinder bowl or mixer jar, first grind Barley then to it add brown rice, rice, urad dal, methi seeds, poha and grind everything to a fine coarse batter using little water.

• After that, transfer the ground batter to a big bowl or container add enough salt mix altogether and allow to ferment for 8 hours or overnight.
• After 8-10 hours of fermentation you will see the volume of the batter is little raised, stir the batter gently, if its properly fermented the batter will be so light, airy and fluffy.
• The next day, stir the fermented batter once again and that's it the batter is ready to make soft idlis and crispy dosa.

To Make Barley Idlis:

• Add enough water(2 cups in 160 ml cups) in large sauce pan or idli vessel and turn on the stove in medium heat,
• Now grease the idli plates with oil/ghee, then pour a ladle of batter in each plate and keep it in sauce pan or idli vessel and cook for 12-15 minutes.
• Check the idlis by inserting wet knife or wet tooth pick, if doesn't have any fresh batter and comes out clean turn off the stove.

• Sprinkle cold water over the plates and allow to cool for 1-2 minutes, then using spoon remove the idlis from plate and transfer to casserole or serve hot with desired chutney & Sambar.
• To Make Dosa:
• With the same idly batter you can make crispy and yummy dosa. Just add some water and dilute the batter slightly.

• Heat tawa/iron griddle, when it gets hot, smear the tawa using sliced onion and pour a ladle full of batter and spread it thin in circular motion.
• Drizzle oil on and around the dosa. Cook in medium high heat till the dosa starts browning then flip other and cook for one more minute.
• Then fold the dosa and transfer to plate and serve hot.

Notes:

Instead of Brown rice & Sona Masoori you can also use Idli Rice. 

I use Brown Basmati Rice.