This is a recipe I recently tried . Instead of using Urad fully, I added 1/4 cup barley and 1/4 cup Urad and soaked them for 3 hrs . Soak the idli rice also (2 cups) separately. When grinding, grind all put together and ferment like normal idli batter. the idlis are much softer and spongy. try and see.
Some interesting facts about Barley. This grain has been there from time immemorial and it is learnt that sages like Vasishta and Viswamitra cultivated Barley and consumed the same.
Some interesting facts about Barley. This grain has been there from time immemorial and it is learnt that sages like Vasishta and Viswamitra cultivated Barley and consumed the same.
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