Ingredients: cup Sooji (Semolina/ Rava), cup Barley (seeds), cup Curd (Dahi / Yogurt) - whisked, teaspoon Enos fruit salt, Green Chilli - finely chopped, cup Water - or more if needed, - to taste, teaspoon Mustard seeds, teaspoon White Urad Dal (Split), teaspoon Chana dal (Bengal Gram Dal), teaspoon Sunflower Oil, Diabetic Friendly diet
Instructions: To begin making Barley Rava Idli recipe, washa n soak barley in water, overnight.Next day, drain the water completely and grind barley to a smooth paste adding a little water. Once it is done, transfer it to a bowl and set aside. Heat  oil in a tadka pan on medium flame and add mustard seeds, urad dal and chana dal. Allow them to turn into a nice golden brown in colour, this will take 2-3 minutes Next, add the chopped chili and sauté it for 30 seconds.At this stage, add the semolina in the same pan and roast it for 3-4 minutes. Turn  off the flame and allow it cool. In a mixing bowl, combine the semolina mixture, barley paste and curd and give it a good mix. Add 1/4 cup of water, salt and enos fruit salt, mixing it well and adjust the consistency of the Barley Rava Idli batter, to a thick dropping consistency.To steam the idlis, fill idli steamer with required level of water and preheat it.Grease idli plates with a little oil, and drop ladle full of Barley Rava Idli batter into each of the cavities. Place the idli plates in the steamer, cover and steam for 10 minutes. After 10 minutes, insert a toothpick, if it comes out clean, remove the idli plate and demould the idlis. If not continue to steam for a few more minutes. Serve this Barley Rava Idli Recipe along with Horsegram Sesame Chutney Recipe and Murungakkai Vendhaya Keerai Sambar Recipe for a completely healthy breakfast, which can also be served to diabetics.