Barley vadai


Barley vadai


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 min | To Serve: 3 | Type : Evening snacks, Vinayagar chaturthi | Take with :Tea, Curd rice, Coffee, Sambar

Ingredients

  • Barley – 1 cup
  • Gram flour – 1 tbsp
  • Rice flour – 1 tbsp
  • Sambar Onion [Shallots] – 1 [finely chopped]
  • Curry leaves – 2 springs [finely chopped]
  • Coriander leaves – 2 springs
  • Mint leaves – 2 springs [finely chopped]
  • Coconut – 2 tbsp [grated]
  • Green chilli – 1 [finely chopped]
  • Ginger – 1 tbsp [finely chopped, mashed]
  • Asafetida [Hing, perungayam] – ¼ tsp
  • Fennel seeds -1 tbsp
  • Salt to taste
  • Oil – for deep frying

Preparation

  • Wash & soak barley for 8 hours. Then boil in a pan for 15 min. or boil in a pressure cooker for 2 whistles.
  • In a bowl add boiled barley, gram flour, rice flour, green chilli, fennel seeds, salt, asafetida mix well.
  • Add onion, ginger, curry leaves, coriander, mint leaves, coconut mix well.
  • Shape balls or any shape then deep fry till golden brown.
  • Serve hot with green chutney.

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