ELEPHANT YAM VADAI (SENAI KIZHANGU)

INGREDIENTS:

Grated Senai kizhangu   1  cup

Roasted gram  flour   2  tsp

Finely cut small onion   2  tbsp

Finely cut ginger  1  tsp

Chilly powder  1  tsp  ( Or as per requirement)

Garam masala powder  1/4  tsp

Salt

Cut  curry leaves and coriander leaves  1  tbsp

PREPARATION METHOD:

Steam cook yam with very little water.

Mash the yam when it is cool.

Add finely cut onion, salt, garam masala, curry leaves and coriander leaves.

Add  roasted gram flour and mix well.

Check for taste.

Make lemon sized balls and keep it aside.

Add oil in a kadai and heat it in medium flame.

When the oil is hot enough, flatten the balls and add it to the oil.

Deep fry it in medium heat till golden brown.

Serve hot.

As it is very tasty no need of any side dish.

PS: This vadai consumes little more oil than normal vadai.

We can also make cutlet out of this batter.

Roll the balls in rusk powder, flatten it and toast it in medium heat with oil on both sides.