A healthy twist to your South Indian breakfast, Barley flour Uttapam! An easy, quick, hearty, wholesome, filling and customisable recipe that we love.
These gluten-free savoury pancakes can be topped with your choice of veggies. These instant pancakes will double up as a healthy meal option. Served with chutney, sambhar is delicious, but I prefer it with lemon pickle.
If you like healthy, whole-grain recipes, then you will love Teezan, Little Millets Khichidi Recipe.
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A little about Barley Flour
Barley is among the firstcrops cultivated by humans. Historically, it was first grown in the Nile Valley in Arica. The Rigveda mentions it as one of India's principal crops.
Barley is used in soups, stews and barley bread. Fermented barley is used in beer and other distilled beverages. Use barley to make barley water and roasted barley tea, both non-alcoholic drinks. Roasted barley is used in Italy; roasted and ground barley is used as a substitute for coffee!
Barley flour is light in texture and has a nutty flavour, making it a suitable substitute for whole-wheat flour. Barley flour is low in sodium, cholesterol and saturated fats. Low in starch, lower in calories and higher in fibre content.
Barley is also used as animal fodder.
How I stumbled upon Barley Flour Uttapam?
When I used barley flour to make regular chapati, they were not much appreciated. We like our chapati soft, but these were a bit harder, so I stopped adding it to my chapati flour.
But since it fits with my goal of making simple, healthy food, I wanted to continue using the flour.
I analysed the chapatti fiasco and decided to make something more pliable and softer. So, though I should be using more liquid and make some thalipeeth.
When making these barley flour thalipeeth, I added too much water, and instead of making a soft dough, I had to use a ladle to turn it into a pancake. So we have Barley Flour Uttapam.
For those unfamiliar with thalipeeth, let me explain...
Thalipeeth is a flatbread made with bhazani flour, a whole-grain blend of millets, grains and lentils. It is a traditional dish of North Karnataka and Maharashtrian cuisine.
To make the soft dough, add onions, coriander leaves, spices, red chilli powder, and salt to the bhazani flour, with water. You can add veggies like cabbage, carrots, and leafy veggies.
Ingredients for Barley Flour Uttapam
- Barley flour: Fine barley flour is the star of this Uttapam.
- Rice flour: Adding rice flour will make the Uttapam slightly crisp.
- Onion: I use red onions, finely chopped.
- Tomato: Red, finely chopped. I love the flavour.
- Green chillies: For the slight heat, I use them finely chopped, but you can, of course, leave them out.
- Green Coriander leaves: Again, skip if you don't have them; when chopped fine, they add a lovely flavour.
- Spices: Turmeric and red chilli powder, adjust to taste.
- Salt: Use to taste.
- Oil: I generally use oil to grease the pan, but ghee makes it even more delicious.
- Water: Water as needed to make a batter.
- Cooking soda: I prefer using fruit salt, which gives the pancakes a slightly soft, spongy texture.
How to make Barley Flour Uttapam
- Mix the barley flour, rice flour, onion, green chillies, chopped coriander leaves, turmeric, red chilli powder and salt.
- Add water gradually until the batter reaches a cake-batter consistency. Set aside for 5 minutes.
- Grease a non-stick tava/skillet and heat it. Pour the batter with a ladle and spreadlightly.
- Cover and let it cook on both sides. Serve hot with homemade butter.
Protip:
- Add vegetables such as carrots and spring onions to add variety.
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This is an old post that I am updating with newer pictures and a write-up as a part of the group Foodies_RedoingOld Post.
Summary: Barley Flour Uttapam is a twist to the regular South Indian Uttapam. Barley flour with veggies is a filling, satisfying, and fibre-rich breakfast or light meal. Buy some Barley flour and make this Uttapam! Do not forget to subscribe if you like simple, healthy recipes!
Healthy Barley Flour Uttapam Recipe
Equipment
- 1 Bowls
- 1 Knife and cutting board
- 1 whisk
- 1 Non-stick tava/skillet
- 1 Kitchen turner
Ingredients
- 2 cups Barley flour
- 2 tablespoons rice flour
- 1 onion finely chopped
- 1 Tomatoes finely chopped
- 1-2 Green chillies finely chopped
- 2 teaspoons Coriander leaves chopped
- ⅛ teaspoon turmeric powder
- ½ teaspoon red chilli powder adjust as per taste
- ½ teaspoon Eno fruit salt
- 2-3 tablespoon Oil or ghee
- Salt to taste
- Water as needed
Instructions
Mixing the batter
- In a large mixing bowl, stir in barley flour, rice flour, onion, tomatoes, green chillies, turmeric, red chilli powder, coriander leaves, and salt. (2 cups Barley flour +2 tablespoons rice flour +1 onion +1 Tomatoes +1-2 Green chillies +2 teaspoons Coriander leaves +⅛ teaspoon turmeric powder +½ teaspoon red chilli powder +Salt )
- Gradually add water until the batter is as thick as cake batter. (Water)
- Check the seasoning and set aside covered for 5-10 minutes for the batter to settle.
Making the Barley flour Uttapam
- Grease a non-stick tava and heat it.
- In the batter, add the Eno fruit salt and mix well. (½ teaspoon Eno fruit salt)
- Using a ladle, spread the batter on the tava to make a pancake, neither too thick nor too thin.
- Drizzle ½ a teaspoon of oil, then cook, covered, on a low flame until the Uttapam is golden brown. (2-3 tablespoon Oil)
- Flip and cook on the other side.
- Serve with lemon pickle.
Video
Notes
- It is okay if the batter is a bit thick; you can add more water.
- Add more vegetables, such as carrots and spring onions, to add variety in flavour.
Sue ramachandran says
Have you tried making any kind of snacks like murukku with barley flour?
ArchanaPotdar says
Thank you for asking this question. I have not tried making murukku with barley flour, as yet but I do make it with Ragi or finger millet. Here is the link https://themadscientistskitchen.com/ragi-chakli-ragi-murukku/ for easy reference.
Sue ram says
I bought 25 lbs of barley flour!,(long story) 4 years ago. Didn't know what to do with it.I made dhosai (that's what we tamilians call it) Made regular dhosai, rava dhosai chapathi etc. Dhosai is better than chapathi. Made uthapam too. But i fermented the batter before making any of it except chapathi.
ArchanaPotdar says
Thanks will try it out.