Tamalapaku

BM #100 Week 2 Day 2 - 

Another recipe with the letter 'B' is Barley Roti. It is very similar to jowar roti and has a very earthly flavor and I am sure it needs some getting used to.

Barley roti is a great substitute to rice when someone is trying to cut down rice consumption. But keep in mind that portion size matters a lot and that 2 rotis would approximately be sufficient for one person.

Ingredients - 

Barley Flour 1 cup
Salt 1/4 tsp (Optional)
Flaxseed Meal 1 tsp + 3 Tbsp warm water


Method Of Preparation -

In a bowl, mix the flaxseed meal in 3 tablespoons of water and set aside for 5 minutes.

In a mixing bowl, add the barley flour and salt if using.

Add the flaxseed mixture and pour warm water gradually and knead a stiff dough. Cover and set aside for a few minutes.

Pinch 6 equal portions of the dough. 

Roll into discs of 4 inch diameter. I used a tortilla/puri press to make my job easy.

Gently transfer the disc onto a heated griddle. Cook on both sides until brown spots appear. It can be further cooked directly on the flame to get the rustic look and taste.

Cover in a paper towel lined box and continue for the remaining portions of the dough.

Serve warm with yogurt and any curry of your choice.




Preparation Time 20 minutes
Makes 6

My little one is very fond of 'Crunchy Puri' as she calls it. So I tried to add in as many flours as my pantry allowed and made these to her delight! I sprinkled a pinch of red chilli powder for a spicier version.


Here is a recap of BM#17 ..
Week 1 
Day 1 Saggubiyyam Vadiyalu / Sabudana Sun Dried Crisps
Day 2 Maramarala Vadiyalu / Puffed Rice Crisps
Day 3 Minapa Vadiyalu / Urad Dal Crisps
Week 2
Day 1 Orange Honey Halwa
Day 2 Red Pumpkin Halwa
Day 3 Mixed Fruit Halwa (Microwave version)
Week 3 
Day 1 Dhebra - A Gujarati Snack
Day 2 Palak Bajji / Spinach Fritters


So check out these cute crisps for Day 3 , week 3 of BM #17.

One evening, when I looked at the contents of my pantry, I found so many flours which have not been used very often. When I was searching for recipes using these flours, my cousin who has a diabetic at home, suggested that I make rotis with all the mixed flours which she apparently makes at home. Thats when I decided to give it a shot. I observed that these rotis were soft when warm but they were not so great for the next day. Also because of the presence of so many flours, we were full very soon and a good meal for a diabetic for sure!! Feel free to add or remove any flour(s) for a different taste and texture. I think limiting the number of flours to 3-4 varieties would be a good balance.




Ingredients - 

1 cup = 250 ml	Calories	Protein	Fiber	Carbohydrate
Wheat Flour	440	12	3	78
Ragi Flour	51.25	1.125	0.5875	10
Barley Flour	63.875	1.9425	1.8625	13.75
Amaranth Flour	45	1.5	0.75	7.5
Bajra Flour	90.625	2.5	1.875	18.75
Jowar Flour	60	2	1.5	12.5
Besan	44.5	2.575	1.2375	6.65
Soy Flour	46	3.5	1	3.5
Flax Seed Powder	55	28	8	28
Total (12 rotis)	896.25	55.1425	19.8125	178.65
Each Roti	74.69	4.60	1.65	14.89

*Approximate values


Kasoori Methi 1 Tbsp
Salt to taste
Water as needed to knead a stiff dough
Method Of Preparation - 

After I got back from India, my hands were itching to delve into baking. So after more than 4 months of non baking days, I finally started baking. This week I have been baking almost everyday. My older one has gotten used to eating home baked after school snack so much that she directly peeps into the oven as soon as she gets home. So I am kind of being challenged. The other day when I didn't bake anything, she kind of looked at me like 'what? you didn't bake anything for me today?'. By the way, she gave me a list of items she wants to bake at home..So expect a lot of (?) baking from me for some time! 

Anyway coming to this recipe, I read a lot about the goodness of barley when I was in India. The dietary fiber in barley is highly beneficial. More info about barley here. So I thought baking with barley flour would be a good way to start. I googled and found that Priya of priya's easy n tasty recipes has already baked a bread with barley flour. Needless to say I adapted her recipe to make my own version of the bread. Also I have made a vegan version of the bread. So please free to substitute vegetable oil for butter , water for milk.

Barley Flour 1 cup

Almonds crushed 1/4 cup

Baking Powder 1 tsp

Baking Soda 1 tsp

Cinnamon 1 tsp (Optional)

Fresh Dates chopped 1/4 cup

Over ripe bananas 2

Sugar 1 cup

Vegetable oil 1/4 cup

Water 1/4 cup








Mix the wet and dry ingredients and gently mix them. The batter shouldn't be too runny.




Make sure the top is brown and firm and a tooth pick inserted in the center comes out clean.