Barley powder - 1cup Brown rice - 1cup (you don't have Brown Rice add one more cup of Barley powder) Urad dal - 1cup Poha - 1/4 cup Fenugreek seeds - 1tsp Soak Urad dal,Poha,Fenugreek seeds and Brown rice for 5 to 6 hours Then grind the all soaked once (just like idli batter) Take batter on separate bowl Now add the Barley powder on that Batter and add water as required then mix it well. (Don't Add more water at a time add little bit then mix it. Once it's changing like normal idli batter consistency then stop the adding water) Keep aside for 9 hours or overnight Then take how much batter you want add pinch of baking soda and salt as required mix it and cook it (just like normal idli ) Use same batter to make Dosa (check my videos) and enjoy Barley recipes Thank you.
Barley seeds - 1cup Idli rava - 1cup ( you looking for weight loss brown rice is better) Urad dal - 1cup Poha - 1/4 cup Fenugreek seeds - 1tsp Soak Urad dal,Poha,Fenugreek seeds and Barley seeds for 4 to 5 hours. Soak idli rava in separate bowl . Then grind the all soaked once(Barley, urad dal, poha, fenugreek seeds)(just like idli batter) Take batter on separate bowl Now add the soaked idli rava on that Batter and add water if needed then mix it well. (Don't Add more water at a time add little bit then mix it. Once it's changing like normal idli batter consistency then stop the adding water) Keep aside for 9 hours or overnight Then take how much batter you want add pinch of baking soda and salt as required mix it and cook it (just like normal idli ) and enjoy . Thank you.
I have been eating Barley Idlee for the past four years. I don’t understand, why are you adding Rice or all other things. Just grind plain hulled Barley, a bit coarse, and cook it like a regular Idlee. You may either let it ferment or add Soda to make it fluffy. Undoubtedly best food for the Diabetics, particularly for the South Indians, as their staple food is any cooked cereal, but not the roasted or burnt. The best part is, the taste of Chutnees, Sambar & other Powders ((Condiments) can really be experienced in their best, as Barley doesn’t have any taste of it’s own. It is completely & totally bland & Sipid
@@cookingbymanisha simple. Prepare the batter in the same way as of Dosa batter. But grind little coarser to get the proper texture. After filling the batter in Idly Plates, you may garnish it with your choicest dry fruit small pieces like cashew or grated veggies like fresh coconut, carrot, coriander etc. You may go for even tampering also. Bottom line is, garnishing is absolutely your choice and upto your imagination to pull out more varieties
When you use less udad daal then and then only you need to add soda. Soda not only damages nutrional properties of the ongredients but at the same time it also evaporates the flavours of ingredients. Flavour which has a very healer properties.
Very nice. Thank you
Will try soon dear friend 🙏👏👌💖👍
👌 I'll try tomorrow thanks
Thank you
Thank you so much dear friend 👌👏👍💖🙏
Superb recipe sis 👌❤️❤️❤️❤️
Thank you
Thank you 🙏
Niceresipe
Thank you
Brown rice is in whife colour is it brown rice or idli rice
It's Brown Rice
nice recipe. which blender you using ? details pls. thanks
I'm using 2 blenders
1.Preethi Blue Leaf Diamond Mixer Grinder,750W,3 jars
(Chutneys,Masala powders,some times Batter)
2. Vitaminx E320 Blender
(Batter, Soupes,juices,smoothies)
I have got barley powder scan u tell measurements
For idle
Barley powder - 1cup
Brown rice - 1cup (you don't have Brown Rice add one more cup of Barley powder)
Urad dal - 1cup
Poha - 1/4 cup
Fenugreek seeds - 1tsp
Soak Urad dal,Poha,Fenugreek seeds and Brown rice for 5 to 6 hours
Then grind the all soaked once (just like idli batter)
Take batter on separate bowl
Now add the Barley powder on that Batter and add water as required then mix it well.
(Don't Add more water at a time add little bit then mix it. Once it's changing like normal idli batter consistency then stop the adding water)
Keep aside for 9 hours or overnight
Then take how much batter you want add pinch of baking soda and salt as required mix it and cook it (just like normal idli )
Use same batter to make Dosa (check my videos) and enjoy Barley recipes
Thank you.
@@ourkitchenrecipesbyynps902 thankyou
Appreciate ur patience
Thank you
@@surekhabojja110 Hats off for your patience & gentleness !!!
Thankyou will.surely try
Hello
Can we use normal idly rava ?
Please tell me the receipe using idly rava
Barley seeds - 1cup
Idli rava - 1cup ( you looking for weight loss brown rice is better)
Urad dal - 1cup
Poha - 1/4 cup
Fenugreek seeds - 1tsp
Soak Urad dal,Poha,Fenugreek seeds and Barley seeds for 4 to 5 hours.
Soak idli rava in separate bowl .
Then grind the all soaked once(Barley, urad dal, poha, fenugreek seeds)(just like idli batter)
Take batter on separate bowl
Now add the soaked idli rava on that Batter and add water if needed then mix it well.
(Don't Add more water at a time add little bit then mix it. Once it's changing like normal idli batter consistency then stop the adding water)
Keep aside for 9 hours or overnight
Then take how much batter you want add pinch of baking soda and salt as required mix it and cook it (just like normal idli ) and enjoy .
Thank you.
You looking for more Barley recipes please check below links
Barley(Jau)masala roti th-cam.com/video/WEjCtSWwN3c/w-d-xo.html
Jau(Barley)methi paratha
th-cam.com/video/J89m7nXwp84/w-d-xo.html
Jau (Barley ) Dosa
th-cam.com/video/_JOJgYKxGAo/w-d-xo.html
Jau (Barley) idli
th-cam.com/video/JQ3NdrALqc4/w-d-xo.html
Jau(Barley) khichid
th-cam.com/video/FJAolHdPUlE/w-d-xo.html
Jau(Barley) Cheela
th-cam.com/video/HXDHMnYJf4Q/w-d-xo.html
@@ourkitchenrecipesbyynps902 ok tanq u
Hi which mixi you are using
I am using "Vitamix" blender
Can I use only barley and no rice what are measurements
Barley - 2 cups
Urad dal - 1cup
Fenugreek seeds - 1tsp
Poha - 1/2 cup
@@ourkitchenrecipesbyynps902 will get idlis good?
Can I use normal idli rice for this pls reply
Normal idli rice also fine, but you looking for weight loss Brown rice is better
@@ourkitchenrecipesbyynps902 ok thank you
NO BAKING SODA
I have been eating Barley Idlee for the past four years. I don’t understand, why are you adding Rice or all other things. Just grind plain hulled Barley, a bit coarse, and cook it like a regular Idlee. You may either let it ferment or add Soda to make it fluffy. Undoubtedly best food for the Diabetics, particularly for the South Indians, as their staple food is any cooked cereal, but not the roasted or burnt. The best part is, the taste of Chutnees, Sambar & other Powders ((Condiments) can really be experienced in their best, as Barley doesn’t have any taste of it’s own. It is completely & totally bland & Sipid
Mam kindly reply no need to add any ingredients means only coarse barley with water natural fermentation & steam cook idali right. Kindly guide me
With passing comments should share a recipe.
@@cookingbymanisha I couldn’t understand what you wanted to say. Please comment again in simple words
@@mandagondinarasimham share your recipe of barley idli.
@@cookingbymanisha simple. Prepare the batter in the same way as of Dosa batter. But grind little coarser to get the proper texture. After filling the batter in Idly Plates, you may garnish it with your choicest dry fruit small pieces like cashew or grated veggies like fresh coconut, carrot, coriander etc. You may go for even tampering also. Bottom line is, garnishing is absolutely your choice and upto your imagination to pull out more varieties
Why to use soda when batter is already fermented?
Backing soda helped with dosa browning and crisp just like restaurant style.
Baking soda helped with very soft and puffy Idlies.
When you use less udad daal then and then only you need to add soda. Soda not only damages nutrional properties of the ongredients but at the same time it also evaporates the flavours of ingredients. Flavour which has a very healer properties.