Name: Savory barley malt recipe by Prachi Gaddam at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: Barley flour 1 cup; Curd 1 cup; Sugar 1 pinch; Ginger paste 1 teaspoon; Green chillies 2; Cumin powder 1 teaspoon; Salt to taste; Ghee 1 and half teaspoon; Mustard and cumin seeds, asafoetida for tempering; Sesame seeds 1/2 teaspoon; Groundnuts 2 teaspoon; Garlic cloves 5-6; Urad dal 1/2 teaspoon; Curry leaves 2 strands; Red chilly 2 for tempering; Garnishing: 1/2 onion finely cut, 1 small cucumber finely cut, 1/2 cup pomegranate seeds, coriander leaves

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.

Ingredients Serving: 3

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

Instructions

Measure barley flour to 1 cup
Add a pinch of sugar to flour
In a grinder, take ginger paste and green chillies
Add curd to it and blend smooth
Take the mixture in a pan
Add barley flour to the mixture
Add cumin powder and salt to the mixture
Mix well so that there are no lumps formed
Add 1 cup of water to the mixture
Keep this mixture on the stove and let it boil while stirring in between.
Meanwhile prepare the ingredients for tempering
Cut and keep the ingredients for garnishing
When the mixture of barley and curd boils for about 2-3 times, switch off the flame
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.
Heat ghee in small pan and add all tempering ingredients. Roast the dal well.
Pour hot tempering over the barley malt
Mix well. Let the mixture cool a bit.
Add garnishings and mix well
Adjust salt if required and serve warm or cold. I prefer it a bit cold.

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