India’s diverse culinary heritage is enriched by regional specialties, and South India’s idli and dosa are among its most iconic contributions. Over time, these traditional dishes have evolved into fascinating variations, blending health benefits with taste. One such innovation is barley idli, a nutritious twist on the classic. Barley, known for its high fiber, essential nutrients, and digestive benefits, makes an excellent alternative to rice in idli preparation. This wholesome variation retains the soft, fluffy texture of traditional idlis while offering added health advantages, including improved digestion and better blood sugar control. Barley idli pairs wonderfully with coconut chutney or sambar, making it a delicious and nourishing meal for all ages. As food habits evolve, such adaptations ensure that time-honored recipes remain relevant, combining tradition with modern nutritional wisdom. By embracing such innovations, Indian cuisine continues to thrive, preserving its roots while catering to contemporary health-conscious preferences.

Ingredients
1 cup barley powder (jau, vaatrgodumai)
2 cups millet semolina (I used little millet)
1/2 cup plant based yogurt
Unrefined salt to taste
1/2 tbsp baking soda
Method
Add the barley powder, millet, salt and yogurt to a deep bowl
Add water gradually, a little at a time and mix well to form a thick batter of scooping rather than pouring consistency
Rest the batter for 15 minutes
Add baking soda
Add more water if required
Mix thoroughly
Take an idli mould (you can use a regular steamer too)
Fill each indentation with the batter
Take a pressure cooker and pour some water into it (the level of water should not reach the mould)
Place the mould in the pressure cooker
Cover, but do not place the cooker weight
Steam for 15 minutes on medium flame
Open the lid and apply the toothpick test (steam a little more if the toothpick does not come out clean)
Once done, prise the cooked idlis from the outside edges
Repeat for remaining idlis
Place these idlis in a serving bowl
Repeat the steaming process for the remaining batter
Serve warm with your favourite chutney and/or sambar
Enjoy!