OATS BARLEY IDLY–FERMENTATION METHOD

I got an idea of making barley idly from here. I followed the same recipe. The idly was super soft and tasty. I was not able to find i added barely.Thanks Aruna.Nowadays i make this idly very often.I wanted to make some changes to the recipe by adding oats and tried sterday.My hubby was surprised & asked me whether i've added oats and barley because there was no change in taste or smell from the usual idly.Only the color of idly was changed.He was very happy to have this idly for breakfast and dinner.I made dosas too. It was crispy and yummy..

INGREDIENTS Barley – 1 cup Idly rice / par boiled rice/puzhungal arisi – 3/4 cup Oats – 1/2 cup White round urad dal – 1/4 cup Methi seeds – 1/4 ts Salt & water – as needed.

METHOD

Wash and soak all the above ingredients for 5 hours. Before soaking , rinse and drain for 2-3 times to remove the dust in barley. Grind it smooth by adding the required water and salt. Ferment it for a minimum of 12 hrs or over night. The next day ,batter would have raised or sometimes doubled. (based on weather) Make idlies by steaming in idly pot.It takes about 15-20 mins for cooking. Check it by inserting the tip of the spoon. If it comes out clean , idly is cooked. U can make  crispy dosas also by adding water to the batter. Dilute the batter, mix well and make dosas. Enjoy soft , healthy idlies with sambhar or chutney !!

POINTS TO REMEMBER

Please rinse the barley and other ingredients for a minimum of 3 times to remove all the stones and debris before soaking. Please soak barley for 5 hours at least. if  u want , u can soak and grind urad dal & methi separately and then grind rice , barley , oats  together .Finally mix both the batters and keep it for fermentation. Being lazy , i soaked and ground everything at once. Also while grinding add water in small quantities whenever needed.It takes 25-35 mins for grinding. The consistency should be of normal idly batter consistency. If u want to reduce the quantity of rice , u can make it to half cup and follow the same recipe. U can increase the quantity of oats and try the same . Please don't reduce the ratio of urad dal as it gives the soft idly.If u want to use less urad dal , try adding rice flakes or cooked rice for softness. Fermentation is very important here. If it doesn't ferment properly , i cant guarantee u about the taste and softness.

KITCHEN CLINIC

Barley: a nutritional powerhouse As cereal grains go, barley is a winner when it comes to good nutrition.  This centuries-old grain is packed with fiber, contains important vitamins and minerals, is slim on fat, and, like all plant products, cholesterol-free.  Here's a closer look: Fiber Barley is a great source of dietary fiber and actually contains both soluble and insoluble fiber.  Soluble fiber is effective in lowering blood cholesterol and can reduce the risk of heart disease.  Soluble fiber is also beneficial in slowing the absorption of sugar and reducing the risk for developing type 2 or non-insulin-dependent diabetes. The insoluble fiber found in barley may be beneficial in helping the body maintain regular bowel function.  Insoluble fiber may also help lower the risk for certain cancers such as colon cancer. Cholesterol and fat Like all plant foods, barley is naturally cholesterol-free and low in fat.  A 1/2-cup serving of cooked pearl barley, a typical grain serving, contains less than 1/2 gram of fat and only 100 calories* *Source: USDA Nutrient Database for Standard Reference 13 (November 1999) Vitamins and minerals Barley contains several vitamins and minerals including niacin (Vitamin B3), thiamine ( Vitamin B1), selenium, iron, magnesium, zinc, phosphorus and copper. Antioxidants Barley contains antioxidants, which are also important for maintaining good health.  Specifically, antioxidants work to slow down the rate of oxidative damage by gathering up free radicals that form when body cells use oxygen. Phytochemicals Barley contains phytochemicals, which are natural plant-based chemicals.  Studies indicate that phytochemicals may decrease the risk for certain diseases such as heart disease, diabetes and cancer.  More research is needed to confirm these results. HEALTH BENEFITS Barley is rich in dietary fibre, which gives food to the friendly bacteria present in the large intestine. These bacteria ferment the insoluble fibre content of the barley to form butyric acid. The acid, in turn, functions as the main fuel for intestinal cells. Besides this, it is functional in maintaining a healthy colon. The dietary fibre in barley aids the production of acetic acids and propionic acid as well, which sever as the fuel for liver and muscle cells. Propionic acid also restricts the action of HMG-CoA reductase, which is involved in cholesterol production in the liver. In this way, barley helps in reducing the cholesterol level in blood. The dietary fiber in barley binds to bile acids and helps dispose them through the faeces. The cholesterol level in the body is, thus, reduced to a considerable extent. The friendly bacteria that are fed by barley's insoluble fiber also help in removing the pathogenic bacteria from the body. Barley is rich in niacin, which is highly effective in reducing the risk of cardiovascular diseases. It prevents the oxidation of LDL, by the free radicals. Niacin also lowers the assembling of platelets, which can lead to the clotting of blood. The cereal is effective against diseases like atherosclerosis, diabetes, insulin resistance and ischemic stroke. Barley's rich content of insoluble fiber helps women fight against the formation of gallstones. It is rich in phosphorous, which has an integral part in the formation of body cells' structure. Phosphorous is highly required for the formation of mineral matrix of the bones. Besides, it is an important component of compounds like ATP, nucleic acids and lipid-containing structures, like nervous system and cell membranes. Barley helps in maintaining a healthy intestine. It helps in decreasing the transit time of fecal stuffs and also increases the bulk. As a result, the risk of colon cancer and hemorrhoids get reduced to a considerable extent. The cereal contains copper, which reduces the symptoms of rheumatoid arthritis. Copper is also required for the activity of lysyl oxidase, an enzyme required for the cross-linking of collagen and elastin. These substances provide the basic substance and flexibility to bones, joints and blood vessels. The cereal contains plant ligans, which get converted into mammalian ligans by the friendly flora present in the intestines. They are said to provide protection against breast cancer and other hormone-dependent cancers, apart from being known for their effectiveness in case of heart diseases as well. Barley can prove to be extremely helpful in curing childhood asthma. It substantially lowers the risk of diabetes also. Caution Barley belongs to the grain group called 'Gluten grains', which lead to some allergic reactions in people. People who have allergic disposition to wheat products can have gastrointestinal upset with barley products also. Barley dust may cause eye, sinus or nasal irritation in some people. If contaminated with fungus, barley can cause Kashin-Beck disease (KBD), which is associated with bones. Cooking Tips Before cooking barley, you should rinse it properly under cold running water. Thereafter, remove stone and any debris, if any. After rinsing barley, mix one part with three and a half parts boiling water or broth. When you find that the liquid has started boiling, turn down the heat. Cover the container and allow it to simmer. You should simmer pearled barley for around one hour and the hulled barley for about 90 minutes, to cook it. You can mix barley flour with wheat flour and make breads and muffins out of them. You can add barley to any stew or soup and give it an extra flavour. Cracked barley or barley flakes can be used to make hot cereal. Kinds of Barley Barley nutrition today comes in all forms possible. The grain, the leaves and the extract of barley are all used as food sources. Here are some of the most widely used forms of barley nutrition: Hulled barley. Barley in its hulled form contains the most amount of nutrients. However, hulled barley takes a lot more time to soak when used with usual dishes. Barley Grass. Barley grass, most especially on the young leaves, are excellent sources of vitamins, minerals, amino acids and antioxidants. Though it does not contain as much dietary fiber as can be found in barley grains, it contains chlorophyll which can help detoxify your body from harmful toxins. Barley Green Powder. Due to the superior medicinal benefits of barley, many companies now produce barley powder which are made from pure barley grass. Most of them have delightful flavors and superior solubility that people take them as barley juice. Barley Flour. Flour made from barley can be used as substitute for wheat flour or even cake flour. The flour that is produced from whole barley is a lot more nutritious than flour from pearl barley mainly because the bran in the former is still left intact. Barley Water. The main claimed benefit of barley water is in supporting the kidneys especially in times of stress. It is also used as a therapeutic water for those who have kidney and bladder ailments. Pearl Barley. Pearl barley is what you can find in groceries. These are hulled barley which have been processed to remove the bran. As you can see, barley nutrition comes in all forms, so it is easier for us to take advantage of its nutritional benefits.

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