Saturday, February 16, 2013

Barley Idly

An exclusive recipe for weight loss / pregnant women / diabetic people

Ingredients
  • Whole Barley - 2 cups
  • Urad Dhal - 1 cup
  • Methi Seeds - 1 teaspoon
  • Salt - 1 tablespoon
Method

Soaking
  • Clean barley under running water and soak it overnight
  • Wash and soak urad dhal along with methi seeds for 4 hours



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.Put drained 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

Allow it to ferment for 6 hours

Making Idlies
  • Grease Idly plates / moulds 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