Apūpa - Barley sweet cake
Sweet Barley flour cakes cooked in clarified butter (ghee)
Equipment
- 1 Non stick pan (any pan will do.)
- 1 Measuring cups - cup, table spoon, tea spoon
- 1 Spoon (1 spoon of mixture)
- 1 Dosa Spoon (This has a flat back and is used to peel dosas off the pan)
Ingredients
- 2 cup Barley flour (pearl barley)
- 2 tbsp Ghee or Clarified butter
- 2 tbsp Powdered Jaggery or brown sugar
- 1/2 tsp Cardamom powder (optional)
- 1.5 cup Milk or water (This quantity will vary based on how course the barley flour is)
Instructions
- In a large bowl, add barley flour, jaggery powder (or sugar), cardomom powder (optional)
- Add milk in small quantities. You are looking for a thick syrupy consistence; something like a slightly thin yogurt
- Mix well and cover this container. Leave it aside for about 10 minutes
- After 10 minutes, you notice barley flour mixture becomes slightly thick.
- Add a little milk, until the original consistency returns.
- Keep pan on medium flame.
- Add a little bit. Move the pan so liquid ghee spreads on the surface of the pan.
- When ghee is slightly hot, pour one ladle full of batter on the pan.
- Gently spread the spoon on the pan into a circular shape of about 2.5 inch diameter roughly.
- Drop some drops of ghee on the pancake
- After a couple of minutes, flip this pancake after slowly detaching it from the pan using the dosa ladle.
- Cook the other side in a couple of minutes or until the sides turn slightly brown.
- Take it out of the pan and start with another ladle of batter.
- Serve with some more drops of ghee (because ghee makes everything better!!)