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Savory barley malt

Jun-10-2019
Prachi Gaddam
10 minutes
Prep Time
10 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Savory barley malt RECIPE

Barley is one of those versatile grains that are packed with high fiber and has low glycemic index. Got my hands on Barley flour in the mall. While thinking about a perfect recipe with the flour that would suite all types of tastebuds at my house, I sort of combined the recipe of Ragi malt and curd rice to whip this wonderful one. Needless to say, it was so good to taste and light on stomach that it got finished in a giffy. You can try this breed of barley malt and curd rice for your next hunger pang.

Recipe Tags

  • Veg
  • Easy
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 3

  1. Barley flour 1 cup
  2. Curd 1 cup
  3. Sugar 1 pinch
  4. Ginger paste 1 teaspoon
  5. Green chillies 2
  6. Cumin powder 1 teaspoon
  7. Salt to taste
  8. Ghee 1 and half teaspoon
  9. Mustard and cumin seeds, asafoetida for tempering
  10. Sesame seeds 1/2 teaspoon
  11. Groundnuts 2 teaspoon
  12. Garlic cloves 5-6
  13. Urad dal 1/2 teaspoon
  14. Curry leaves 2 strands
  15. Red chilly 2 for tempering
  16. Garnishing: 1/2 onion finely cut, 1 small cucumber finely cut, 1/2 cup pomegranate seeds, coriander leaves

Instructions

  1. Measure barley flour to 1 cup
  2. Add a pinch of sugar to flour
  3. In a grinder, take ginger paste and green chillies
  4. Add curd to it and blend smooth
  5. Take the mixture in a pan
  6. Add barley flour to the mixture
  7. Add cumin powder and salt to the mixture
  8. Mix well so that there are no lumps formed
  9. Add 1 cup of water to the mixture
  10. Keep this mixture on the stove and let it boil while stirring in between.
  11. Meanwhile prepare the ingredients for tempering
  12. Cut and keep the ingredients for garnishing
  13. When the mixture of barley and curd boils for about 2-3 times, switch off the flame
  14. The mixture will thicken on boiling and further on cooling. You can add some more water if you want a little runny consistency. You have to stir the mixture constantly in order to avoid any lumps of batter.
  15. Heat ghee in small pan and add all tempering ingredients. Roast the dal well.
  16. Pour hot tempering over the barley malt
  17. Mix well. Let the mixture cool a bit.
  18. Add garnishings and mix well
  19. Adjust salt if required and serve warm or cold. I prefer it a bit cold.

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