Barley Oats Idly – Vahis Food Corner

Barley is known to reduce blood sugar levels, lower cholesterol and helps in weight reduction. On the other hand, oats are very rich in fiber and helps digestion. Also you know idly is a protein rich south indian breakfast. So mixing all these together is surely a complete nutrition package and a good way to start your day in healthy way..

This idly is perfectly soft, brownish, spongy and bouncy to touch. The surface is smooth without stickiness and they feel light.

INGREDIENTS:

½ cup barley

½ cup oats

½ cup idly rice

¾ cup urad dhal

½ teaspoon fenugreek seeds

Salt to taste

INSTRUCTIONS:

Soaking:

Rinse all the ingredients for a couple of times and then soak rice, barley, fenugreek seeds and dhal in water for 3 hrs. Soak the oats just half an hour before grinding.

1460028312936

Grinding batter:

Drain the idli rice and oats, blend in a mixer to a smooth batter.

Drain and blend the urad dal& fenugreek seeds separately to a smooth paste using a little water.

Drain the barley and blend it to a smooth paste.

Mix all together and add required rock salt. If u live in cold climatic country, add ½ teaspoon of sugar which helps in fermentation. Dont worry it doesn’t change the taste of the batter.

Fermentation:

Cover the bowl with a lid and keep aside to ferment for 6 to 8 hours. It depends on the temperature conditions in your area. It will have risen and will be lighter in texture and have more air bubbles. This ensures your batter has fermented well. You can add ¼ teaspoon of baking soda if you want more softer idlis or if the batter has not fermented well.

Steaming :

Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.

Use a spoon dipped in water to slide under the idly and remove easily. Keep dipping the spoon as you go around the idly till it is loosened.

IMG_20160407_205619

IMG_20160407_205022

Serve hot with chutney/ sambar/ idly podi and enjoy !!!

DEXATI20160407215218

Note:

Mix the batter using your hands. It helps the batter to ferment well and quick.

Dont leave the batter outside for long time after fermentation. It will makes your idli sour taste.

You can also make dosai with same batter. You would get crispy and tasty dosai.