Senai kizhangu masala vadai [Elephant foot yam vada]-How to make-Step by step photos & video

Cuisine Style: Tamil Nadu, South India | Cooking Time: 8 to 10 min | To Serve: 3 | Type : Evening snacks, Vinayagar chaturthi | Take with :Tea, Curd rice, Coffee, Sambar

Senai kizhangu masala vada [elephant foot yam vada] is simple, kongu nadu style unique tea time snack recipe. This recipe is my grandma's recipe. She is 95 years old, kind, soft & hard working person. She is always working in field & also in kitchen. She is making snack with lots of traditional twist. I like all her snack recipes [Apr 1000+ recipes]. She is not using maida, sugar, baking soda, or yeast. She is using kambu, rice flour, ragi, millets, urad dal, green gram, gram flour, solam & godhumai for her recipes. I am going to upload all recipes soon.

Ingredients

• Senai kizhangu [elephant foot yam] - 1 cup
• Bengal gram [Channa dal, kadalai paruppu]– 3 tbsp
• Toor dal[thuvaram paruppu] – 3 tbsp
• Rice flour or rava or poha –2 to 3 tbsp
• Onion – 1 [chopped]
• Dry red chilli – 2 to 3
• Green chilli - 1
• Garlic – 4 cloves [chopped]
• Ginger – 2 tbsp [chopped] or ½ inch piece
• Fennel seeds – 1 tbsp
• Cumin seeds – ½ tbsp
• cinnamin - 1/2 stick
• Cloves - 2
• Coriander leaves – 3 springs or 4 tbsp [finely chopped]
• Curry leaves – 1 spring
• Salt to taste
• Oil for deep frying [ground nut oil or sunflower oil]

Preparation

• Wash and chop elephant foot yam
• Soak elephant foot yam in turmeric, tamarind & salt added water for 10 min
• Wash & soak bengal gram, toor dal for 1 hour. Then wash & drain water completely.
• In a mixie jar add cumin, fennel, cloves, cinnamon, curry leaves, green chilli, dry red chilli, garlic, ginger, coarsely grind without water.
• Then add bengal gram, toor dal, senai kizhangu & salt in the same mixer jar & coarsely grind [ Don’t add water]
• Then transfer mixture to a bowl add rice flour mix well.
• Divide the mixture into equal size balls then flatten.
• Heat enough oil in a pan deep fry both sides till golden brown & crisp on medium hot oil.
• Then drain on absorbent paper & serve hot with tea or coffee.

How to make Senaikizhangu masala vadai video

How to make Senai kizhangu masala vadai- Stepwise pictures

Crispy senai kizhangu masala vadai

In a bowl add chana dal

Add toor dal

Wash and soak it for 2 hours

Boil senai kzhangu 1 cup, onion, garlic, gigner, green chilli, curry leaves, coriander leaves

In a mixie jar, add cumin, fennel, dry red chilli, cinnamon, cloves

Add curry leaves, green chilli, gigner, garlic, green chilli coarsely grind

Add soaked dal

Add boiled senai kizhangu [Elephant foot yam]

Add salt, grind without water

Ground mixture ready

Add corn flour

Add onion, coriander leaves, mix well

Shape vada

Perfect vada ready

Drop it in hot oil

Deep fry till crisp and golden brown on medium flame

Crispy vada ready

Remove it from oil, drain on absorbent paper

Super crispy vada ready

Elephant foot yam vada