Ghuguni Recipe checks all the boxes for me. It is vegan, gluten-free, protein-rich and easy to make. A simple side dish that can be served as a snack too. Try making this yum curry and you will fall in love with it!
How on earth did I stumble upon Barley Flour Uttapam?
I picked up Barley Flour the other day and made regular rotis/chapattis from it. They were a bit harder than the regular ones and not much appreciated so I was wondering what to make from them.
For Barley has all the goodness of health and it’s easy to diet. This is the prerequisite of this month’s theme being simple and healthy food.
What is Barley?
Barley was among the first few crops cultivated by humans in history records. It was particularly popular in Eurasia 13,000 years ago. It was also one of the first to be domesticated in the Fertile Crescent that was abundant in water and the Nile valley in Arica. It has also been mentioned in the Indian scripture of Rigveda as one of the principle crops of India.
Barley is a highly adaptable crop. It grows best in temperate climates as a summer crop and in the tropics as a winter crop. Basically, it requires cool temperature where the wind is not too harsh.
How is Barley used?
The grain is used as animal fodder, in soups and stews, to make barley bread, and in the fermentation of beer and other distilled beverages. As non-alcoholic beverages go, it is also used to make barley water and roasted barley tea. In Italy, roasted barley is ground to even use as a substitute for coffee!
Barley flour is an incredible substitute for whole-wheat flour. It is white in colour and light in texture and has a nutty flavor. It is made by grinding the whole barley grain. It is a new popular alternative, especially in baked goods. It is naturally low in sodium, cholesterol and saturated fat levels. It has low starch contents, fewer calories but four times the fibre content. In fact, it has higher fibre content than whole-wheat flour.
Anyway, after the chapatti fiasco, I decided to make something more pliable and softer I should be using more liquid.
Now I added the basic ingredients for a thalipeeth , onions, coriander and red chilli powder, salt and the flour. The amount of water that I added was a tad bit too much. So instead of the dough that can be gathered by hand, it became what can be gathered by the ladle.
So, Lo Behold!! I discovered Barley flour can be made into dosa. It’s only after the uthappam was made I discovered various sites featuring this delicious dosa.
Since I had decided that I no longer want to eat mine with butter (Stupid decision homemade butter is very healthy and delicious) I ate mine with Nella Karam that Padma had gifted me last time she was here. Actually, Nella Karam and homemade butter sound delicious.
Well, I do have a lot more barley flour, homemade butter is what I make weekly.So food next week will feature a change from regular chapatti, bhaji to Barley flour Dosa, or Uttapam with maybe tomatoes, carrots in addition to onions. Maybe adding spring onions will also give it a nice flavour.
Healthy Barley Flour Uttapam
- 2 cups Barley flour
- 1 Onion, finely chopped
- 1-2 Green chillies, finely chopped
- 2 teaspoons Green Dhania/ coriander leaves, chopped
- 1/8 teaspoon Haldi/turmeric
- ½ teaspoon Red chilli powder( adjust as per taste)
- Salt to taste
- Water as needed
- In a big bowl mix the barley flour, onion, green chillies, chopped coriander leaves and salt.
- Mix well. Add the turmeric, red chilli powders add a little water.
- Mix well and check the seasonings.
- Bring the flour to cake batter consistency. It is okay if the batter is a bit thick you can add more water.
- Set aside for 5 minutes so that onions get the flavours.
- Meanwhile, grease a non-stick tava/skillet and heat it. Spread the batter with a ladle do not make it too thick or thin. Cover and let it cook on one side until golden brown.
- Flip and cook on the other side.
- Serve hot with homemade butter.
- Add more vegetables like tomatoes,carrots, spring onions to get a different flavour.
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