Healthy Barley Flour Uttapam Recipe
Wholesome Barley Flour Uttapam with simple and fresh vegetables toppings. This easy, nutritious recipe is ideal for breakfast or a light meal.
Servings: 12 pieces
Calories:
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.