Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.