Barley Upma With Yogurt Dip

Barley Upma With Yogurt Dip - Plattershare - Recipes, food stories and food lovers
A bed of barley accommodates a medley of nuts, dried fruit, and served with yoghurt dip and accompanied with salad, which is a helathy option for breakfast. By using barley instead of sooji/Rava you can simply eliminate carbs from your breakfast. Perfect balance of protein and fiber keeps your tummy full for longer time and kicks your metabolism high. I am so happy to find an alternative of rava/sooji in my upma.
3 from 2 votes
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Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Served As: Breakfast
Recipe Cuisine Type: South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 6


  • 400 gm Barley
  • 2 tbsp Olive Oil
  • 2 Vegetable Stock litres
  • 1 tbsp Fennel Seeds toasted
  • 1 tbsp Sesame Seeds toasted
  • 1 tsp Cumin Seed toasted
  • 1 Lemon juice and zest
  • 1/2 bunch Mint chopped
  • 5 tbsp Pistachios toasted and roughly chopped
  • 5 tbsp Raisins or dates dry dates mixed
  • a Olive Oil drizzle
  • Pepper or salt salt and
  • 1 tsp Tahini or paste paste
  • 100 gm Yoghurt
  • 1 pinch red chili powder
  • 1 tsp Oregano
  • 4 Garlic flakes crushed
  • Carrot cucumber, cabbage, & tomatoes for salad


  • In a heavy bottom pan dry roast barley. Put olive oil. Toast for some time. Now add vegetable stock. Cook for 20-25 minutes till barley is 90% cooked. Add dried nuts and fruits to it. Add all toasted seeds. Add salt & black pepper.
  • Add Lemon and zest. Add chopped mint. Drizzle some olive oil. For Dip: Mix the tahini and mint into the yoghurt. For a little heat, add some red chilli powder. Add oregano. Add crushed garlic. Mix well.
  • Serve barley upma with salad on side and Yogurt dip.
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3 from 2 votes

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