Barley Dosa & Idli - Weight Loss Recipe

Step 1: Wash and Soak Ingredients

In a bowl, combine 1 cup pearl barley, 1/4 cup idli rice, 1/4 cup yellow moong dal, and 1 tsp fenugreek seeds. Wash these ingredients thoroughly 3-4 times with fresh water. After washing, soak them in fresh water for 5-6 hours.

Step 2: Grind the Batter

After 5-6 hours of soaking, drain the water from the soaked ingredients. Transfer the soaked ingredients to a mixer grinder. Add fresh water as needed and grind them into a smooth batter. Ensure the batter is of a medium consistency, not too thick or too thin.

Step 3: Ferment the Batter

Pour the ground batter into a large bowl. Mix the batter well with your hand for a few minutes. Cover the bowl with a lid and let it ferment in a warm place for 8 hours (or overnight). The batter should rise and become bubbly after fermentation.

Step 4: Prepare Batter for Cooking

After fermentation, open the lid. The batter will be well-fermented and airy. Add salt to taste and mix it gently. The batter is now ready for making dosa and idli.

Step 5: Make Barley Dosa

Heat a cast iron tawa (griddle) until it's hot. Pour a ladleful of batter onto the center of the tawa and spread it outwards in a circular motion to form a thin dosa. After about 1 minute, drizzle a little ghee or oil around the edges and on top of the dosa. You can also spread a small amount of your preferred chutney on the dosa. Cook for 2-3 minutes until the dosa turns crispy and golden brown. Gently fold and remove from the tawa.

Step 6: Make Barley Idli

Grease the idli molds of an idli stand with ghee or oil. Pour the prepared batter into each idli mold, filling them about three-quarters full. Place the idli stand in a steamer with boiling water. Cover and steam the idlis for 8-10 minutes on a slow to medium flame until they are cooked through and soft. Remove the idlis from the molds and serve hot.

• Barley is a great source of fiber, helping you feel full longer and aiding in weight loss.

• It's rich in iron, calcium, protein, and antioxidants.

• Helps lower cholesterol, regulate acidity, and control blood sugar.

• Mixing the batter by hand helps with fermentation.

• Use any millet instead of idli rice.

• Use any other dal instead of moong dal.

• Add vegetables to the batter to make appe or uttapam.

• Fry the idlis after steaming.