Barley Idli /Dhokla – 5 ingredients with Edamame Chutney ( You can prepare DHOKLA with same batter. Add chopped Vegetables to the batter and add Tadka on top)
We like eating Idli for Breakfast and for any meal. Easy to prepare and easy for my kids to eat with Soupy chutney. Even my H eats for Breakfast as he leaves so early in the morning to drop Kids at school and to office. MY idli batter is fermenting well in Instant pot and I like trying new recipes with Lentils and grains. For today’s Breakfast I tried Barley Idli with Lentils and no rice added. You don’t find any difference from regular idli ‘s . They are soft and fluffy ( Batter must be well fermented) . You can prepare DHOKLA with the same batter. I even tried a new chutney with Edamame Beans . Prepare Chutney a little soupy . Idli will melt in mouth when Kids dip Idli in Soupy Chutney . You can add chopped vegetables or Grated vegetables to the batter before steaming. Next time I will add Veggies and Update with the photo . Here is the recipe with 5 Ingredients .
Beans and Legumes are incomplete protein. Match them to the right grain and you can complete the amino acid profile. Some Legumes , grains and other plant based foods can be complete source of protein ( Like Quinoa and soya beans ) on their own. What foods mixed with lentils provide a complete source of amino acids. Grains such as rice, oats, wheat , Barley , rye and corn can act as a complementary proteins for legumes such as Lentils. They contain the cysteine and methionine that lentils lack and Lentils provide the lysine that grains do not contain enough of . Whole grains are more nutritional option than refined grains. Legumes and grains are one of the most common pairing for complementary protein . Indian Dal with rice is an example of lentil and grain dish. Source : HM
NUTRITIONAL INFO of BARLEY : 1/4 TH Cup – calories -70 , Calories from fat – Zero , Cholesterol – Zero , Sodium – Zero and Sugars – Zero .
RECIPE FOR EDAMAME CHUTNEY :
Grind 1/2 cup Coconut with Edamame Beans ( Dry), Peanuts, green chillies, Red chillies , coriander , Salt and Tamarind with enough water. Take SEASONING(Tadka) with Black Split Urad dal, Cumin seeds , Mustard seeds and Red chillies. Serve with BARLEY IDLI.
Recipe for 24 Idli’s and some left over batter .
You can prepare PANIYARAM or DOSA or UTTAPAM . Grease the pan with little oil and Try small Uttapam . Second one a little bigger . You can added some Roasted wheat rava or Semolina or RICE FLOUR for crispness if you want to prepare Dosa or Uttapam or Paniyaram and OPTIONAL .
Steaming time : 12 minutes
Note : You can add finely chopped Vegetables to the Batter ( for VEGETABLE IDLI)
1. Urad dal – 1 cup
2. Green split Moong dal or Whole Green Moong dal – 1 cup
3. Barley – One cup
4 . Water – 1 Measuring cup . If needed add 1/4 th cup water. Batter must be little thick . When fermented it will be light and fluffy .
5. Fenu greek seeds – 1/2 tbsp and Salt
OR TRY THIS COMBINATION TOO :
1/2 Cup Urad dal , 1/4 th cup Split Green moong , 1/4 th cup Channa dal , 1/4 th cup Yellow Moong dal and One cup BARLEY . 1/2 tbsp Fenugreek seeds . Soak , Grind with sufficient water and Ferment Overnight .
1. Soak Dal and Barley in the morning. Grind in the evening in a regular Blender for less than 5 minutes in 2 batches by adding water and little salt .
2 Ferment overnight .
3. Grease Idli plates with Oil and pour big spoonful of batter in each mould. . Pour water in inner pot . Place Idli plates.
4. Steam for 12 to 13 minutes with vent open.
5. Open the Instant pot lid and take out Idli plates. Wait for couple minutes. Take out Idli’s with wet Steel Spoon. SERVE with EDAMAME BEANS Chutney .
MORE RECIPES WITH BARLEY
1. BREAKFAST PATTIES /SANDWICH PATTIES with BARLEY
2. ZERO OIL SOUP WITH BARLEY
3. BARLEY SALAD with ORANGE HONEY MUSTARD DRESSING
4. BARLEY SOUP :
5. BARLEY PULAV