Monday, 10 November 2014

Suran Vada / Senai Kizhangu Vadai

Looking for an appetizer / snack ? Want to try something new ? Try these suran vada / senai Kizhangu vadai. These are super crispy from outside, soft from inside , they have a little bit of sweetness from cinnamon, perfectly spiced and tastes delicious.
Best served with tomato ketchup / coconut chutney or with a cup of hot tea as a evening snack


  • 250 Grams Suran / Senai Kizhangu / Elephant foot yam ( Peeled, washed, chopped roughly )
  • 1/2 Cup Fried Gram
  • 10 Shallots
  • 1 inch Ginger piece
  • 3 Garlic
  • 1/4 Cup fresh coconut slices
  • 5 Dry red chillies
  • a small piece of cinnamon stick ( please refer the ingredient picture below)
  • 2 cloves
  • 1/2 Teaspoon Fennel seeds
  • 3 to 4 mint leaves
  • 2 Tablespoons chopped cilantro leaves
  • Oil to deep fry
  • Salt to taste

Ingredients Pic



1. In a food processor / mixie , add fried gram and grind it to fine powder. Transfer it to a small bowl and set aside



2. In the same food proessor, add shallots, coconut, ginger, garlic, mint leaves, dry red chillies, cinnamon, cloves and fennel seeds. Grind it to fine paste without adding water at all. Do not add water while grinding.



3. Now add the chopped suran pieces to the food processor and grind it along with the shallot and coconut paste we prepared at step number 2



4. Transfer the ground suran paste into a large bowl, season with salt. Now start adding the fried gram powder one spoon at a time (we prepared at step number one) and mix with a spoon gently until the mixture comes together thick and it should be able to hold its shape when you make them into vadas. I used 1/3 Cup plus 1 tablespoon of  fried gram powder


5. Heat oil for deep frying the vada
6. Add chopped cilantro leaves to the vada batter and mix. Pinch about 1 and 1/2 tablespoons of vada batter and shape them as vadas. Deep fry in hot oil in batches of 3



7. Flip side once when you deep fry them. Keep the flame medium to avoid burning. These vadas burn very quickly , so keep the flame medium and have an eye on them

8. Once they are nice , crispy and golde, remove from oil and drain on paper towel

9. Serve hot with tomato ketchup or coconut chutney or with your favourite snack dip

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