Barley Idli – South Indian

Step 1: Combine and Soak Lentils and Barley

In a large bowl, combine 1 cup urad dal, 1/2 cup channa dal (or split green moong/yellow moong), 1 cup barley, and 1/2 teaspoon fenugreek seeds. Wash thoroughly with water, then add fresh water and soak for 2 to 3 hours.

Step 2: Grind Batter

Drain the soaked lentils and barley. Transfer them to a blender. Add salt to taste and enough water to grind into a smooth batter. Blend until a smooth consistency is achieved.

Step 3: Transfer Batter

Pour the smooth batter into a clean steel bowl.

Step 4: Prepare Edamame Beans Chutney (Optional)

In a separate blender, combine 1 cup shelled edamame beans, 2-3 dried red chilies, 1/2 cup grated coconut, salt to taste, and a small amount of water. Grind into a smooth chutney.

Step 5: Ferment Batter

Place the steel bowl with the idli batter inside an Instant Pot. Add 1 cup of water to the inner pot of the Instant Pot. Set the Instant Pot to Yogurt mode for 8 hours. Cover the pot with a glass lid to allow the batter to ferment.

Step 6: Prepare Idli Plates

Once the batter is fermented and has risen, grease the idli plates with oil or ghee.

Step 7: Fill Idli Plates

Pour a spoonful of the fermented batter into each idli mold on the greased plates.

Step 8: Steam Idlis

Arrange the filled idli plates in an idli steamer or pressure cooker. Steam the idlis for 12 minutes. If using an Instant Pot, use the Steam mode with the vent open.

Step 9: Serve Idlis

Carefully remove the cooked idlis from the molds using a wet steel spoon. Serve the soft and fluffy barley idlis hot with the prepared edamame beans chutney or vegetable sambar.

• The batter can be fermented in an Instant Pot, oven, or on a kitchen counter.

• Use a wet steel spoon to easily remove the idlis from the molds.

• Ensure the idli plates are greased well to prevent sticking.

• Instead of channa dal, you can use split green moong or yellow moong dal.

• Serve the idlis with your favorite chutney or a vegetable sambar.