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 water in a pan, add soaked barley let it cook for 15 min or boil in a pressure cooker for 2 whistles. Then let it cool.
• In a bowl add cooked 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.

Barley mint vada recipe

Mini barley mint vada