Oats Barley Idli Recipe - Barley Recipes

I have always wanted to try some barley recipes apart from barley water.When i was browsing for the same,I got an idea of making barley idli from here. I followed the same recipe.Idli came out super soft and tasty. I was not able to find i added barely.Thanks Aruna .Nowadays i make this idli very often.We can make crispy barley dosa as well.I wanted to make some changes to the recipe by adding oats and tried yesterday.My husband was surprised & asked me whether i’ve added oats and barley because there was no change in taste or smell from the usual idli recipe.Only the color of idli was different.He was very happy to have this idli for breakfast and dinner.I made dosas too. It was crispy and yummy.I have updated the pictures with step by step pictures.Hope it will be useful.Lets see how to make this healthy oats barley idli,dosa recipe.Check out my 12 Idli varieties HERE.

Barley oats idli recipe

Oats barley idli recipe - Healthy breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: Serves 4

Prep time: 10Hours

Cook time: 15 Minutes

Total time: 10H 15Minutes

INGREDIENTS

1 cup - 200ml Barley - 1 cup Idli rice – 1 cup Urad dal - 1/4 cup Quick oats - 1/2 cup Salt & water – as needed

METHOD

Wash and soak all the above ingredients for 5 hours. Before soaking , rinse and drain for 2-3 times to remove the dust in barley. Grind it smooth by adding the required water and salt. Ferment it for a minimum of 12 hrs or over night. The next day,batter would have raised or sometimes doubled. (based on weather) Make idlies by steaming in idli pot.It takes about 15-20 mins for cooking. Check it by inserting the tip of the spoon. If it comes out clean,idli is cooked. U can make crispy dosas also by adding water to the batter. Dilute the batter,mix well and make dosas. Enjoy soft,healthy idlies with sambar or chutney !!

Note

Please rinse the barley and other ingredients for a minimum of 3 times to remove all the stones and debris before soaking. Please soak barley for 5 hours at least. if  u want , u can soak and grind urad dal & methi separately and then grind rice , barley , oats  together .Finally mix both the batters and keep it for fermentation. Being lazy , i soaked and ground everything at once. Also while grinding add water in small quantities whenever needed.It takes 25-35 mins for grinding. The consistency should be of normal idly batter consistency. If u want to reduce the quantity of rice , u can make it to half cup and follow the same recipe. U can increase the quantity of oats and try the same . Please don’t reduce the ratio of urad dal as it gives the soft idly.If u want to use less urad dal , try adding rice flakes or cooked rice for softness. Fermentation is very important here. If it doesn’t ferment properly , i cant guarantee u about the taste and softness.

Oats-Barley dosa

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Very good recipes Tags: Barley recipes, Idli recipe, South indian breakfast recipes, Oats recipes, Barley, Oats, Health food

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Kanchipuram Idli Recipe - Kancheepuram Kovil Idli Recipe

Kanchipuram Idli is one of the most popular South Indian Idli recipe that is originated from Tamilnadu - Kanchipuram Varadaraja Perumal temple's madapalli. This idli is served as temple prasadam. Its a world famous idli. Recently I tried this Iyengar style idli recipe from " The Hindu" food safari section. 3 different recipes were given there from the temple and hotels of Kancheepuram. Every time I used to follow my cook book recipe for making Kancheepuram Idli which I have mentioned below as recipe 2. This time I tried Kanjeevaram Varadaraja perumal temple recipe ( Koil idli). It came out really well. 

We loved its taste.

The specialty of this idli lies in steaming it using “Mandharai leaves” . But I used banana leaves here. I steamed the idli in a big tumbler lined with banana leaf. Normally the cooking time of idli takes 2 hours as they make in kudalai ( a hollow bamboo rod). So Its also known as kudalai idli and Kovil idli. But I used pressure cooker to steam idli. Also the consistency of batter should be slightly coarse and thick to get the above texture in the picture. 

Remember one thing, you should eat it hot. Otherwise idli will become slightly hard when warm. If  you grind it too smooth, it will resemble our usual idli but it comes out very soft even after it cools down. This idli tastes the best with coconut chutney and idli podi. I’ve had this with sambar too. But I feel coconut chutney is the best side dish. My husband loves this idli a lot. With the pleasant aroma of steamed banana leaves, it tastes delicious & very soft .

Try it and let me know how it tasted. Lets see how to prepare Kanchipuram idli using two different recipes.

Kanchipuram Idli Recipe

How to make Kanchipuram idli - 2 recipes shared here

Cuisine: Indian

Category: Breakfast

Serves:4

Prep time: 16H(with fermentation)

Cook time: 20 Min

Total time: 16H20Min

INGREDIENTS
1 cup - 250ml

Recipe 1 – Temple version Raw rice / Pacharisi – 2 cups Urad dal – 1 cup Methi seeds – 1/2 tsp Ghee – 1/4 cup Cumin seeds – 2 tsp Pepper corns – 1.5 tsp Dry ginger powder – 1/2 tsp Curry leaves - few Asafetida/Hing – 1/2 tsp Salt & water – As needed Recipe 2 – Cookbook version Par Boiled rice / idli rice – 1/2 cup Raw rice – 1/2 cup Urad dal – 1/2 cup Pepper corns – 1/2 tsp Jeera – 1/2 tsp Ghee – 2 tbsp Sesame / Gingely oil – 2 tbsp Hing / Asafetida – 1/2 tsp Curry leaves – a few Dry ginger / Sukku – 1/2 inch piece (crushed) (optional ) (you can use powder too) Salt – as required.

HOW TO MAKE KANCHIPURAM IDLI - METHOD

RECIPE – 1 (TEMPLE VERSION FROM THE HINDU) Soak rice , dal and methi seeds together for 4-5 hours. Grind them to a slightly coarse paste adding salt & required water. The batter should be thick. Allow it to ferment for 12 hrs or overnight. The next day morning add jeera, pepper corns, ghee, hing and curry leaves. Mix well. Grease a tumbler with oil and line it with banana leaf . Pour the batter, fill it. Add water till half of the pressure cooker base and keep the tumbler inside it. Close it with a lid. Steam it for 30 minutes to 1 hour. check it with the back of a spoon. If it comes out clean, idli is done.. Enjoy hot idli with coconut chutney !! RECIPE – 2 ( from cookbook) Soak the dal and rice together for 2-3 hours. Wash , drain the water and grind . Please don't add more water to grind.The batter should be thick and little coarse. After grinding the batter add salt , hing and mix well. Allow the batter to ferment overnight. The next day morning add crushed pepper , jeera , dry ginger powder , curry leaves , Ghee and sesame oil to the batter and mix well. If u feel the batter is too thick, add a ladleful of water to it. Do not  disturb the batter for 30 mins- 1 hour. After 1 hour , place the banana leaf on the idly plate and pour the batter.               Steam it for 15 to 30 mins.Once its done ,prick the idly with the backside of spoon and see whether the idlI is non sticky . At this stage the idli is cooked well.                Remove and serve hot with coconut chutney !

Note

• As per the original recipe, the batter should be ground till coarse(rava consistency). But most of the time I grind the batter smooth. U 'll get a really soft idli !! My family likes that way. 

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Idli Recipe Using Idli Rice - Idli Dosa Batter Recipe In Grinder

 

Making a super soft idli batter at home using idli rice in Indian wet grinder is a tedious task for beginners. But its not a big deal if you follow the right proportion  for making idili batter. Idli is the staple breakfast recipe of our family. Before marriage , I have seen my mom grinding batter in alternate days and that too using a big  wet grinder.Thank god we have got table top wet grinder nowadays. We used to eat idli twice a day for breakfast as well as dinner. Most of the times I carry idli and milagai podi for my lunch in school and college. My friends used to call me "idli " ;)). I love idli like anything. I am crazy about soft idli and spongy uthappam .I don’t like crispy dosa, strange is it??. Soft idli is a must for my dad . My mom doesn’t add methi seeds/vendhayam. She uses only idli rice and white urad dal in the ratio of 6:1.

After marriage , its the same case in my husband's family too. So I enjoy idli thrice in a week. Usually my in-laws buy 10kgs of urad dal and 25 kgs of idli rice (salem rice/ parboiled rice/ puzhungal arisi) for the whole year's use in the month of february from Lee Bazaar , Salem. Usually fresh, new, good quality of groceries will be available in the month of february - march.We buy in lots , store in an air tight box and use it for the whole year.The quality of dal will be too good , price is also very less.We use 8:1 ratio of rice and urad dal for making idli batter for few months.Idli comes out really soft. After 4-5 months as the dal gets old ,we use 6:1 ratio. Based on the quality of dal , we adjust the ratio.In addition to rice and dal , we also buy mustard seeds, methi seeds, jeera, pepper, red chillies and stock it for the whole year. So, if u want to buy fresh groceries , buy it in the month of february - march from a whole sale market in ur place, sun dry them and stock it for an year. It stays good for more than 6 months.Ok,enough of my stories.Lets see how to make soft idli & crispy dosa at home with tips & tricks!!

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Idli Recipe - Soft Idli,Crispy dosa recipe

How to make Soft idli and crispy dosa recipe at home

Cuisine: South Indian

Category: Breakfast recipes

Serves: -

Prep time: 10 Hours

Cook time: 10 Minutes

Total time: 10H10Min

INGREDIENTS

1 cup = 240ml Idli rice/ Parboiled rice /Puzhunghal arisi – 3 cups ( the ratio of rice & dal is 6:1) Urad dal – 1/2 cup  Fenugreek seeds – 1/2 tsp Crystal Salt/Kallu uppu – 1 handful (to taste) Water – As needed

METHOD

Wash and soak the rice.Wash and soak urad dal & methi seeds together. Soak  for 4 hrs . Grind urad dal with fenugreek seeds first by adding enough water in between.Make sure u add water every now & then so that the urad dal rises well and u'll get a light , fluffy batter. Please do not add all the water in the beginning.For grinding urad dal , u need 1.5 - 2 cups of water in total . Grind till it comes out like a ball(should be a paste) (It takes nearly 15-20 mins in table-top wet grinder).Now remove it .Keep it in a big vessel such that it can hold double the quantity of batter.  Now add the rice & crystal salt with 1/2 cup of water while the grinder is running. Add water in the middle (Whenever necessary).It should become a smooth paste (May take 20-25 mins in table-top). The water it consumes will be around 2- 2.5 cups.Adjust the water quantity. Now remove the rice and put it in the same vessel. Mix it thoroughly with your hand.(This helps for fermentation) .Let the batter ferments overnight or at least for 12 hrs. The next morning , don’t mix the batter again. You can mix till half way through the batter if its too light. Suppose if the batter is over flown, take the extra batter in a separate vessel. Use a ladle, mix the batter till half the way. Quantity of batter reduces. Now add the overflown batter, mix well and keep it aside. Start taking the batter from one corner and pour it into the idli mould. Even the next day,take the batter from the same side.IDLI remains very soft up to 3 days. Steam it in the idli pot for 10-15mins and serve hot with sambar!! If u want to make dosa with the same batter , take the required quantity of batter separately in a bowl and add little water( 1/4 cup) to make it thin and make dosas. U'll get a crispy dosa for sure !! NOTE: Poha/Aval is optional.U can use based on the quality of rice & urad dal.Add 1/4 cup of poha for the above recipe if u wish to use it.. Follow this method and enjoy eating soft idlies:) Enjoy ! You Might Also Like:

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Note

TIPS FOR CRISPY DOSA (Like in restaurants) For getting the golden crust for dosas, add little sugar or pinch of jaggery in the dosa batter. Add some poha/aval or cooked rice while grinding to get golden brown dosa. To get crispy dosas with less oil : after pouring the dosa batter , spread it well, keep the flame medium high for 2 mins. The sides will lift. Now flip the dosa , cook in sim flame. Remove. One more method is , just keep the flame high after spreading the batter, drizzle a tsp of oil. Close the dosa tawa with a lid and cook for sometime. No need to flip.Just remove n serve hot.By this way , u'll get a nice golden colored crispy dosa !!

Enjoy Soft idli & crispy dosa with your favorite chutney & sambar !

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