If you are looking for ideas to use Barley as part of your diet, try this soft and spongy Barley Idli Recipe. A low oil, steamed, South Indian Tiffin or Breakfast recipe made with pearl barley, rice and lentils.
When I made Barley Idli for the first time, I still remember Narayan’s reaction. The first morsel and he was hooked.
While we make khichdi at home regularly using Barley (a good rice replacement) and lentils, making Idli was an idea that initially felt a bit crazy but the results were extremely satisfying.
If you are just exploring Barley as an ingredient, the Idli recipe is definitely the one you should start with, followed by few others which I will hopefully share next month on the blog.
The health benefits of Barley are many and I am sure a quick reading on the internet will further strengthen your belief in including this as part of your diet.
If you have been following our blog since inception, I have tried and shared many Idli recipes on the blog as I love experimenting and using different grains and cereals as part of our diet.
Barley Idi texture was soft and the leftovers made great Idli Upma the next day. You absolutely don’t miss the “rice element” in this Idli.
About Barley
Barley is a cereal grain, member of the grass family and one of the first cultivated grains. It is used mainly as animal fodder, beer and distilled beverages.
Barley is known as Yava in Sanskrit and finds its mention in scriptures as one of the principle grains in ancient India.
Barley is known as Valkothumai or Barley Arisi in Tamil.
Ingredients
Pearl Barley – Pearl Barley is dehulled barley, steam processed mainly for making flour and use in a variety of recipes like soups, khichdi, porridge etc.
Easy to find in any leading grocery stores. It has a nutty flavor and chewy texture.
Idli Rice – I prefer using white idli rice instead of brown rice for recipes which replace a large portion of rice.
Easy to digest, balance of flavors and softness of Idli is achieved.
Can be replaced with any short grain rice variety – Sona Masuri, Ponni, Kolam etc.
Urad Dal – I have used Gota Urad dal or Whole Urad Dal for the recipe along with methi seeds which aids in fermentation and softness.
Note – Please follow the measurements to the ‘T’ for achieving best results.
Note – The Batter yields around 25 nos. Idli
FREQUENTLY ASKED QUESTIONS
Barley Contains Gluten.
Ideally pearl barley can be directly rinsed and cooked as soups, stews etc. Since this is an idli recipe, all the ingredients have been soaked for easy grinding. Soaking also helps in breaking down the gluten, making it easier to digest.
The batter lasted for 5 days in the refrigerator. Freezing will further increase shelf life.
Like regular Idli batter, I have made Uttapam, paniyaram and even dosas using this batter.
Side Dish for Barley Idli
Podi makes an excellent combo with Idli besides coconut chutney and Sambar.
Ellu Podi – Sesame and Lentil dry chutney to be mixed with sesame oil or ghee and used as dipping sauce for the Idli.
Thengai Podi or Coconut Podi – A must try recipe when you have excess coconut at home. Can be mixed with rice and used as a dip for Idli or Dosa.
Murungai Keerai (Drumstick leaf) Podi – Moringa, the superfood is transformed into a dry chutney which can be eaten with both rice and breakfast recipes.
How to Make Barley Idli – Step By Step Recipe
Measure and add Pearl barley and rice into a vessel.
Wash and rinse the ingredients couple of times until the water is clear. Drain all the water, soak well until the ingredients are fully submerged for atleast 4 hours.
In another bowl, measure and add whole urad dal along with methi seeds.
Soak them for atleast 4 hours.
After 4 hours, Drain all the soaked water, rinse and add the urad dal in the mixer grinder jar.
Grind the urad dal into a smooth paste using some water. The consistency should be thick so use ice cubes instead of water in case the mixer grinder jar heats up.
In case you are using wet grinder, this is not an issue.
Once Urad dal is ground, add the soaked and drained barley and rice. Grind it to a smooth paste using water.
Mix both the batters using your hands. It provides some warmth and aids in good fermentation.
Cover and Ferment the batter for atleast 8 hours. Once its fermented, add salt, mix gently and either make idlis immediately or store the batter in the refrigerator for use later.
Prepare the steamer, grease the idli plates with oil and pour a ladle of the batter. Steam the idli for 10 to 12 minutes. Allow it to cool slightly before demoulding.
Serve the Barley Idli with accompaniments of your choice.
MORE IDLI RECIPES ON THE BLOG –
Rava Idli – Instant Variety
Proso Millet Idli – No Rice Idli Recipe
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Barley Idli Recipe
Equipment
- Mixer Grinder
- Steamer
Ingredients
1 cup is 250 ml, 1 tsp is 5 ml
- 2 cups Pearl Barley
- 1 cup Idli Rice
- 1 cup Urad Dal
- ½ tsp Methi Seeds, Fenugreek Seeds or Vendayam
- Salt to taste
- Water For soaking, grinding as required
- 2 tbsp Sesame oil (approx qty) for greasing the idli plates
Instructions
- Measure and add Pearl barley and rice into a vessel.
- Wash and rinse the ingredients couple of times until the water is clear. Drain all the water, soak well until the ingredients are fully submerged for atleast 4 hours.
- In another bowl, measure and add whole urad dal along with methi seeds. Soak them for atleast 4 hours.
- After 4 hours, Drain all the soaked water, rinse and add the urad dal in the mixer grinder jar.
- Grind the urad dal into a smooth paste using some water. The consistency should be thick so use ice cubes instead of water in case the mixer grinder jar heats up. Note – In case you are using wet grinder, this is not an issue.
- Once Urad dal is ground, add the soaked and drained barley and rice. Grind it to a smooth paste using water.
- Mix both the batters using your hands. It provides some warmth and aids in good fermentation.
- Cover and Ferment the batter for atleast 8 hours. Once its fermented, add salt, mix gently and either make idlis immediately or store the batter in the refrigerator for use later.
- Prepare the steamer, grease the idli plates with oil and pour a ladle of the batter. Steam the idli for 10 to 12 minutes. Allow it to cool slightly before demoulding.
- Serve the Barley Idli with accompaniments of your choice.
Notes
- The recipe is multipurpose. You can make Idli, Dosa, Uttapam with desired toppings and paniyaram.
- After fermentation, refrigerate the batter, incase you are not making idli immediately for longer shelf life.
- The batter stays fresh for alteast 5 days in the refrigerator. Use clean and dry ladle for removing the desired quantity of the batter from the container.
- The Recipe is Vegan and Vegetarian. Pearl Barley contains Gluten.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
