Barely Idli & Dosas
When consumed as a whole grain, barley is a particularly rich source of fiber, molybdenum, manganese and selenium. It also contains good amounts of copper, vitamin B1, chromium, phosphorus, magnesium and niacin .
Additionally, barley packs lignans, a group of antioxidants linked to a lower risk of cancer and heart disease .
However, like all whole grains, barley does have antinutrients, which impair your body’s digestion and nutrient absorption.
Try soaking or sprouting the grain to reduce the antinutrient content. These preparation methods make barley’s nutrients more absorbable.
Soaking and sprouting may also increase vitamin, mineral, protein and antioxidant levels.
Barley may reduce hunger and promote feelings of fullness — both of which may lead to weight loss over time.
Barley lessens hunger largely through its high fiber content. A soluble fiber known as beta-glucan is particularly helpful.
That’s because soluble fibers, such as beta-glucan, tend to form a gel-like substance in your gut, which slows the digestion and absorption of nutrients. In turn, this curbs your appetite and promotes fullness.
Barley Idli Recipe
1.Barley-1 cup
Raw Rice-1 1/4 cup
Urad Dal-1 cup
Fenugreek seeds-1 tsp
Put the barley and rice into a vessel and clean and wash 3-4 times till the water is clear.Clean the urad dal & fenugreek seeds in another vessel .Soak this for 4-5 hours. I used brown rice today.U can use white/Matta rice too.
After 4-5 hours,grind the urad dal and fenugreek seeds and pour into a big vessel.Now grind the barley and raw rice together adding soaked water as required to make a thick batter.I did this in 2 batches.
2.Cooked Rice-1 cup
Salt to taste
Add the salt ,cooked rice and water if required and grind to make a thick idli batter.Set this batter aside to ferment for 5-6 hours or overnight.
Once the batter is fermented,pour a ladle of batter into oiled idli moulds and steam for 5-7 minutes or until the idlies are cooked.Serve with coconut chutney 🥥 or sambar.
I usually make idlies on the first day and add water to loosen a bit to make dosas,uthappams or paniyarams the next day.
To make Barley Dosas
Add 1/4 cup of water to the 1 cup barley idli batter and stir in .Your Barley Dosa Batter is ready.Make dosas by pouring 2 ladles of batter and spreading it in a circular motion to make thin crispy dosas.Drizzle a tsp of ghee or oil and cook till browned and crispy.
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