SenaiKizhangu Vadai(Yam Vadai)Recipe

The recipe I want to share is amma's recipe ,she makes this vadai once in a way and my kid loves having this when we visit my mothers place.She calls it "kuttti vadai".Amma says that we should add senai kizhangu in our diet atleast once a week,I usually prepare a varuval(lazy),but I wanted to try this for the blog hey blogging had brought the better side of me.My kid is happy that I blog as she gets to eat different food items,all thanks to blogging. Senai kizhangu or some call it karunai kizhangu in Chennai has great medicinal properties ,its a good medicine for piles.I also read in "Snehidhi"(tamil magazine)that it serves as a healthy food for teenaged girls. Although it is deep fried you can have it once in a while.

SenaiKizhangu Vadai(Yam Vadai)Recipe- Ingredients

SenaiKizhangu (yam) - 1 cup (Boiled and mashed)
Onion - 1 (chopped finely)
Green chilly -2 nos
Curry Leaves - 1 spring
Ginger - 1/2 inch
Garlic - 5 pods(medium sized)
Turmeric Powder- 1/2 tsp
Fennel Seeds Powder - 1/2 tsp
Fried Gram dhal (pottukadalai)- 1/2 cup < br /> Salt to taste
Oil to deep fry

Method:

1. Pressure cook the peeled and washed senaikizhangu, drain the water, cool and mash it well without any lumps. You can add salt, Turmeric and fennel seeds powder while mashing.
2. Now in a dry mixer powder the fried gram dhal to a fine powder and store it in a dry container.In the same mixie jar just pulse the onions and curry leaves(alternately you can chop them finely).Now make a paste of the ginger, garlic and green chilly(GGG paste).
3. Mix the Onion,curry leaves mix and GGG paste to the mashed senaikizhangu(yam).At this stage you might find your vadai mix sticky. Now slowly add the powdered Fried gram dhal little by little to bring the mix to a consistency to shape it into vadais.Check for salt.
4. Heat Oil in a kadai, shape the mix into desired shapes (preferably small ones)and deep fry them on medium heat till they turn brown (not black).serve hot as a sidedish for sambhar rice or even as snack with sauce.

My Notes:

• It is important that you drain the boiled yam or it may absorb lot of oil. Adjust the amount of Fried gram dhal powder accordingly
• These can be used as kebab in frankies/ Chappathi rolls.
• The vadai mix before frying can be used as stuffing in chappathi(planning to try it).
• I found that the mix was easier to shape after an hour of refrigeration.
• You can make the mix the previous day and make the vadais the next day also.(Easier during parties or when u have guests).