Wednesday, September 26, 2012

Bajra Barley Idly

Bajra and Barley - both are good for weight loss.Hence substituted them in the place of rice while making idlies
These grains are ideal for diabetic people too

Ingredients
  • Broken Bajra - 2 cups
  • Broken Barley - 1 cup (take barley and powder it coarsely in a mixer)
  • Urad Dhal -  1 cup
  • Methi Seeds - 1 teaspoon
  • Salt - 1 tablespoon
Method
Soaking
  • Wash and soak Urad dhal along with methi seeds for 4 hours
  • Take broken bajra and barley together in a vessel
  • Pour hot water over them.Let it stand for an hour
Grinding
  • Drain water from urad dhal.Keep it aside
  • Put little of it in the mixer and grind them to a smooth paste
  • Add the remaining dhal and run the mixer.Keep adding ice water now and then and push the dhals on the walls of the mixer jar using spatula.The batter should be fluffy
  • Do not take it out.Add drained bajra and barley.Grind again into a smooth paste
  • Transfer it to a big container.You may use little water (drained from dhals) to rinse the batter sticking on to the mixer jar
  • Add salt and mix well
 Allow it to ferment for 6 hours

Making Idlies
  • Grease Idly plates / molds with little oil
  • Take a ladle of batter and fill it in each and every mould
  • Pour little water in Idly cooker / Pressure cooker.Boil it and place the idly stand
  • Cover it and steam cook for 15 minutes
  • Switch off the stove and do not open the lid for 5 minutes
  • Now open the lid and insert a tooth pick/ fork inside the idly.It should come out clean
Serve with Milagai Podi / Parupu Podi and chutney and Sambar