Healthy Barley Idli Recipe

Twitter

Facebook

Google +

Pinterest

 

 

0 0

Directions

• In a bowl soak the parboiled rice, urad dal and fenugreek seeds in enough water for 2 hours and drain the water and keep it aside.
• Wash and soak the barley separately in a bowl with enough water for 2 hours and drain the water from the barley and keep it aside.
• In a blender add the parboiled rice, urad dal, fenugreek seeds, barley, and 1 1/2 cup water and blend to a smooth paste.
• Transfer the paste into a bowl, add the salt and mix it well and cover it with a lid and keep the batter aside to ferment for 4 hours.
• After 4 hours, mix the batter well once again and grease the idli molds with a little oil and pour a spoonful of the batter into each of the idli molds.
• Sprinkle a few mixed vegetables over each idli and steam in the idli steamer for 12 minutes.
• De-mold the idli from the idli molds and transfer it to a serving plate and serve it hot with tomato sambar.

• Energy 35 k cal
• Protein 1.3 gm
• Carbohydrate 7.4 gm
• Invisible fat 0.1 gm
• Fibre 0.6 gm

Meghna Nath