Wash and soak the rice, urad dal and fenugreek seeds in lukewarm water for 2 to 3 hours. Drain and keep aside.
Wash and soak the barley separately in lukewarm water for 2 to 3 hours. Drain and keep 1 tbsp barley aside.
Drain the rice, urad dal and fenugreek seeds and grind along with the remaining barley in a mixer to a smooth paste.
Cover and keep aside for 3 to 4 hours to ferment.
Add the salt and mix gently.
Apply a little water on the idli moulds and put spoonfuls of the batter into them.
Sprinkle a little barley and 2 tsp of vegetables over each idli and steam in a steamer for 20 minutes.
Unmould the idlis when slightly cool and serve immediately.