Barley -Oats Idli & Dosa (without rice) | Healthy Idli ~ Step by Step Pics

Have you wondered making idlis/dosas without rice? Frankly speaking,I hadn't given a thought unless I started blogging.But how about a barley-oats idli/dosa without rice ?? Though I have seen many barley idli recipes but all had rice in them and I wished to make a barley idli/dosa without rice.Then,I thought to give a trial n error myself.If the recipe clicks,then surely will be an added advantage to my family and a credit to my space too.Fingers crossed over the ground batter(left for fermentation)!! In the morning,I found the batter fermented nicely.Excitedly,I prepared idlis and presented to my family.

The idlis/dosas turned out so soft and moist that none could hardly make out the difference between regular ones.I asked my better half whether he knew what the idlis were made of and the usual comment was rice & urad dal?? !!And finally when I told him the secret ingredient was barley and oats,he was very happy.The only difference I found is that the regular idlis were much brighter in color and barley oats idlis are light brownish white color.Barley is known to reduce blood sugar levels,lower cholesterol and helps in weight loss.On the other hand,oats are very rich in fiber and has many of the above properties as barley too.I have tried this recipe 4 times by now and for a change I made dosas too with the same batter,came out well. You may be wondering the reason behind my writing so much,I just wish all of you to try these soft idlis/dosas.Enjoy !!!!

Barley -Oats Dosa

Ingredients
barley 1/2 cup
oats 1/2 cup
whole urad dal(gotta) 1/3 cup
baking soda a good pinch
salt to taste

Method

TO MAKE BARLEY-OATS IDLIS

• Wash the barley under running water 3-4 times and soak the barley with enough water.Wash the urad dal and soak in water.Add oats in third bowl,add just enough water to soak the oats.Don't add too much water for oats as the water can be drained easily once soaked.Soak barley for 6 hours; oats & urad dal for 2-3 hours.
• Grind the barley with minimal water and add oats to it when half done.Grind it smooth.Add the urad dal and grind again to smooth consistency.

• Mix the batter well and ferment for 7-8 hours.Add salt and pinch of baking soda just before preparing.
• Grease an idli mould with oil/ghee and pour ladle of batter in it.Steam cook the idlis for 8-10 mins until cooked.
• Remove from cooker and let it cool.Using a spoon scoop out the idlis and serve warm with tomato chutney or idli milagu podi !! 

TO MAKE BARLEY-OATS DOSA-

• Grind the batter slightly thinner than the idli batter with same ingredients and leave for fermentation just like for idlis.
• Heat a non stick pan /iron griddle.Pour laddle of batter spread it smoothly.Drizzle a tsp of oil on top.Flip both sides until lightly brown and crisp.
• Serve hot with chutneys !!

 Servings~ 16 idlis

NOTES
* You can double the quantity and prepare much larger quantities or reduce to prepare smaller quantities.Just keeping the ratio same.
* I usually add salt after fermentation but you can always mix it when placing for fermentation.
* Use minimal water to grind the ingredients if you are planning to make idlis.If you plan to make dosas then the batter consistency can be thinner. 
 * Adding baking soda is optional,but makes a very light soft idlis.If your batter is very well fermented,then skip this.