Barley Rava Idli Recipe
Embark on a culinary journey to South India with this delightful Barley Rava Idli recipe, a unique twist on the traditional idli made from a nutritious combination of barley and semolina. This dish is not only light and fluffy but also perfectly suited for a diabetic-friendly breakfast, ensuring you enjoy a wholesome meal without compromising on taste. Ideal for both health enthusiasts and idli lovers, this recipe promises to become a favorite in your breakfast repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1/2 cup |
| Barley (seeds) | 1/2 cup |
| Curd (Dahi/Yogurt) – whisked | 1/2 cup |
| Enos fruit salt | 1 teaspoon |
| Green Chilli – finely chopped | 1 |
| Water – or more if needed | 1/4 cup |
| Salt | To taste |
| Mustard seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Chana dal (Bengal Gram Dal) | 1 teaspoon |
| Sunflower Oil | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 5 grams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 3 grams |
| Total Fat | 3 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 0 mg |
| Sodium | 150 mg (varies with salt) |
Preparation Time
| Activity | Time |
|---|---|
| Soaking Barley | Overnight |
| Cooking Time | 20 minutes |
| Total Time | 400 minutes |
| Servings | 4 |
Instructions
To begin making the Barley Rava Idli, the first step involves washing and soaking the barley in water overnight, allowing it to absorb moisture and soften. On the following day, drain the soaked barley completely and transfer it to a blender or food processor. Grind the barley into a smooth paste, adding just enough water to facilitate the blending process, then transfer the paste to a mixing bowl and set it aside.
Next, in a tadka pan or small frying pan, heat the sunflower oil over medium flame. Once hot, add the mustard seeds, urad dal, and chana dal to the pan. Sauté the mixture until the mustard seeds start to pop and the dals turn a lovely golden brown, which should take about 2 to 3 minutes. Following this, add the finely chopped green chili to the pan and sauté for an additional 30 seconds to infuse the oil with flavor.
At this point, introduce the semolina (sooji) into the pan and roast it for approximately 3 to 4 minutes, stirring frequently to ensure it does not burn. Once the semolina is lightly toasted and aromatic, turn off the heat and allow the mixture to cool slightly.
In a large mixing bowl, combine the toasted semolina mixture with the ground barley paste and the whisked curd. Stir well to ensure that all ingredients are evenly mixed. Gradually add 1/4 cup of water, along with salt and the Enos fruit salt, stirring to achieve a thick batter that falls off the spoon slowly.
To steam the idlis, fill the idli steamer with the required amount of water and preheat it. Grease the idli plates with a little oil to prevent sticking, and then spoon ladlefuls of the Barley Rava Idli batter into each of the cavities. Place the idli plates in the steamer, cover them with a lid, and steam for about 10 minutes. After 10 minutes, check for doneness by inserting a toothpick into the idlis; if it comes out clean, the idlis are ready. If the toothpick comes out with batter, continue to steam for a few more minutes until fully cooked.
Once done, carefully remove the idli plates from the steamer and allow them to cool for a minute before demolding the idlis. Serve your delicious Barley Rava Idlis hot, accompanied by traditional sides such as Horsegram Sesame Chutney and Murungakkai Vendhaya Keerai Sambar for a nutritious breakfast that is sure to please the entire family. This meal not only nourishes the body but also delights the palate, making it an excellent choice for anyone looking to enjoy a healthy start to their day.
Enjoy the wholesome goodness of this South Indian delicacy, perfect for diabetics and anyone seeking a hearty breakfast option!
