Healthy Barley Idli: A Fluffy, Fiber-Rich South Indian Breakfast
30 minutes
882 reads
About Healthy Barley Idli: A Fluffy, Fiber-Rich South Indian Breakfast
Give your breakfast a healthy and delicious upgrade with these fluffy Barley Idlis! This recipe puts a nutritious spin on the classic South Indian breakfast staple by incorporating barley into the traditional rice and urad dal batter. The result? Soft, light idlis bursting with flavor and packed with fiber.
Perfect for a wholesome and satisfying start to your day, these idlis are surprisingly easy to make, requiring minimal effort for maximum taste and nutritional benefits. Enjoy them with your favorite South Indian accompaniments like coconut chutney and sambar for a truly authentic experience.
Incorporating barley adds a unique texture and boost of nutrients without compromising the delicate flavor profile of traditional idlis. It's a delicious way to enjoy a fiber-rich and healthy breakfast that the whole family will love!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Dry Ingredients
Instructions
Prepare the Grains
- Soak 1 cup rice, 1/3 cup urad dal, and 1/4 cup barley in 2 cups of water overnight.
Grind the Batter
- Next morning, drain the soaked grains and grind them into a smooth batter using a wet grinder or a high-powered blender. Add salt to taste. The batter should be slightly thick and fluffy.
Incorporate Yogurt
- Add 1/2 cup of plain yogurt (curd) to the batter. Gently mix using a spatula in a clockwise motion until the batter becomes light and airy. Allow the batter to ferment for 2-4 hours in a warm place.
Steam the Idlis
- Grease your idli molds lightly with oil or ghee. Pour 3/4 full of batter into each mold.
- Steam the idlis for 15-20 minutes, or until they are cooked through and firm. Test with a toothpick inserted in the centre – it should come out clean.
Serve
- Carefully remove the idlis from the molds and serve hot with fresh coconut chutney and sambar.
Recipe Notes
Expert Tips for Perfect Barley Idlis
- For extra fluffy idlis, use a good quality wet grinder. If using a blender, blend in short bursts to avoid overheating the batter.
- The fermentation time may vary depending on the temperature and humidity of your environment. Check the batter after 2 hours and let it continue fermenting till it has doubled in volume.
- Don't overfill the idli molds; leave a little space for the batter to rise during steaming.
- If the idlis are sticking to the molds, try greasing them with a little more oil or ghee. Consider using non-stick idli moulds.
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Recipe Nutrition
Calories: 232kcalCarbohydrates: 46gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 1710mgFiber: 3gSugar: 3g
Geeta Biswas
Articles: 919
4 Comments
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Absolutely fantastic! Thanks for the recipe.
I’m excited to try this recipe!
Absolutely mouthwatering! Great share.
This is fantastic! Thank you for sharing.