Crispy Snack recipe Lakshmi ji’s “auspicious benefits” vada yam yam yam vada

Ingredients

• Water as required
• 2 tsp Vinegar
• 600 g Yam, peeled, cut into half, yam
• Salt to taste
• ¼ cup Chana dal, soaked, chana dal
• ½ inch Ginger, slice
• 3-4 Green chilli, chopped, green chilli
• ¼ inch Ginger, chopped, ginger
• 1 tbsp Coriander leaves, chopped
• 2 cup Semolina (soaked in 1 cup curd) Rava
• ½ Lemon juice
• 1 tsp Castor sugar
• ¼ tsp Fruit salt
• ½ tsp Oil
• Oil for frying
• 1 tsp Oil
• ½ tsp Cumin seeds
• A pinch of asafoetida, asafoetida
• 1 sprig Curry leaves, chopped
• Green chutney
• Hung curd curd (yogurt)
• Coriander sprig, coriander leaves
• Degi red chilli powder, Degi red chilli powder
• Lemon wedge

Steps

1. In a sauce pot, add water for boiling, vinegar, yam, salt to taste chana dal and ginger boil on medium flame until the suran turns soft.
2. Strain the suran and transfer it into a large bowl and mash it with the help of a wooden spoon or masher.
3. In the same bowl, add coriander leaves and mix it well.
4. Add soaked semolina, lemon juice, castor sugar and mix it well.
5. In a small bowl, add fruit salt and oil and mix it well. Transfer this into a large bowl and mix it well.
6. Transfer the prepared tadka into the bowl and mix everything well.
7. Take a bowl of water. Apply some water on both your hands.
8. Take some batter in your hand and make a round shape with your thumb and make a hole in the center.
9. Heat oil in a kadai on medium flame.
10. Once the oil is hot, slide the vada into the hot oil.
11. Once the vada is slightly golden, turn over the other side. Fry the vada on medium flame so that it’s cooked from inside.
12. Remove it on a kitchen tissue.
13. Fry them again so that it turns evenly crisp and golden in color.
14. Drain them on kitchen tissue to remove excess oil.
15. Garnish it with green chutney, hung curd, coriander sprig, degi red chilli powder and lemon wedge. Serve hot.
16. In a non-stick pan add oil once it’s hot, add cumin seeds and let it splutter well.
17. Add a pinch of asafoetida, curry leaves saute it well.