Steamed Barley Wada: A Healthy and Flavorful Twist on a South Indian Classic
2 hours 15 minutes
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About Steamed Barley Wada: A Healthy and Flavorful Twist on a South Indian Classic
Looking for a light, fluffy, and flavorful twist on a South Indian classic? These steamed barley wadas are a delightful and nutritious snack or breakfast option, guaranteed to tantalize your taste buds.Made with wholesome OoMugi barley, creamy yogurt, and semolina, each wada offers a delicate balance of textures and tastes. The subtle spice of green chili and ginger complements the aromatic tempering of curry leaves, mustard seeds, and red chilis.Enjoy these steamed barley wadas as a healthy and satisfying way to incorporate whole grains into your diet. They're the perfect guilt-free indulgence!
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Recipe Time & More
Prep2 hours
Cook15 minutes
Total2 hours 15 minutes
Ingredients
For the Wada Batter
- 1 cup Oomugi Barley cooked
- 1 cup Yogurt preferably one day old
- 2 tsp Semolina
- 1 tsp Ginger minced or grated
- 1 tsp Chili green, minced or grated
- 1 tsp Eno Fruit Salt
- 1 tsp Salt or to taste
- 1 tbsp Oil
- 1/2 cup Vegetables beans, etc.), finely chopped (carrots, mixed, peas
For the Tempering
- 1 tbsp Oil
- 2 Chillies dried, red, whole
- 1/2 tsp Mustard Seeds
- 1/4 cup Chickpeas chana dal, roasted, split
- 6-7 Curry Leaves
For Garnish
- 1 Tomato sliced for garnish
- Your Favorite Chutney Or Sauce to taste
Instructions
- In a blender or food processor, combine the ginger and green chili. Pulse until a smooth paste forms.
- In a large bowl, combine the cooked OoMugi barley, yogurt, semolina, ginger-chili paste, salt, oil, and chopped vegetables. Mix well to ensure all ingredients are evenly incorporated.
- Grease the wada molds. This will prevent the batter from sticking and ensure easy removal after steaming.
- Just before steaming, whisk the batter vigorously for a minute or two. This helps to incorporate air and create lighter, fluffier wadas. Add the Eno fruit salt and gently fold it into the batter. Avoid overmixing.
- Pour the batter into the greased molds, filling them about three-quarters full to allow for expansion during steaming.
- Place the filled molds in a steamer basket over boiling water. Cover and steam for 8-9 minutes. The steaming time may vary depending on the size of your molds.
- To check for doneness, insert a toothpick or skewer into the center of a wada. If it comes out clean, the wadas are ready. Remove the steamer basket from the heat and let the wadas cool slightly before removing them from the molds.
- While the wadas are steaming, prepare the tempering. Heat oil in a small pan over medium heat. Add the dried red chilies and mustard seeds. Once the mustard seeds start to splutter, add the roasted split chickpeas and curry leaves. Sauté for a few seconds until fragrant. Be careful not to burn the spices.
- Carefully pour the tempering over the steamed wadas. Garnish with tomato slices and serve hot with your favorite chutney or sauce.
Recipe Notes
Good To Know
- You can make these wadas with leftover cooked OoMugi Barley Upma.
- For extra crunch and flavor, add finely chopped carrots, bell peppers, or grated beetroot to the batter before steaming. The natural sweetness and color will also enhance the presentation.
- If you prefer a tangier wada, mix a teaspoon of lemon juice or a pinch of amchur (dried mango powder) into the batter along with the yogurt for a bright, zesty note.
- To prevent the steamed wadas from sticking, lightly brush the steaming molds or idli plates with oil and sprinkle a bit of semolina before pouring in the batter.
- Leftover steamed wadas can be sliced and pan-fried with a touch of oil and curry leaves for a crispy snack or tossed in a tangy yogurt sauce for a quick dahi wada variation.
Expert Tips
- Soaking the lentils for the batter overnight can reduce cooking time and create a softer texture.
- Experiment with different spices in the batter, such as cumin, coriander, or chili powder, to customize the flavor profile.
- Serve these wadas with a variety of chutneys, such as coconut chutney, mint-coriander chutney, or tamarind chutney, for a complete and flavorful meal.
Storage Instructions
- Store leftover wadas in an airtight container in the refrigerator for up to 3 days. Reheat by steaming or pan-frying.
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Recipe Nutrition
Calories: 301kcalCarbohydrates: 46gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 1140mgFiber: 7gSugar: 4g
Suman Prakash
Articles: 49
4 Comments
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Absolutely fantastic! Thanks for the recipe.
What a flavorful dish! Thanks for sharing.
Looks so flavorful! Thanks for posting.
This is an interesting recipe!