Barley Upma With Yogurt Dip

3 from 2 votes

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.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Served AsBreakfast
CuisineSouth Indian
Servings 6


  • 400 gm barley
  • 2 tbsp olive oil
  • 2 litres vegetable stock
  • 1 tbsp fennel seeds toasted
  • 1 tbsp sesame seeds toasted
  • 1 tsp cumin seed toasted
  • Juice and zest of 1 lemon
  • ½ bunch chopped mint
  • 5 tbsp pistachios toasted and roughly chopped
  • 5 tbsp dry dates & raisins mixed
  • A drizzle of olive oil
  • salt and pepper
  • 1 tsp tahini paste
  • 100 gm yoghurt
  • red chilli powder pinch
  • oregano 1 tsp
  • garlic flakes 4 crushed
  • carrots 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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