Suran Fodi Recipe - Goan Semolina Crusted Yam
Crunchy crispy semolina crusted yam slices is a must try recipe. Serve it as a accompaniment with a vegetarian thali or as crunchy appetizers for a party.
Suran Fodi Recipe is served as an accompaniment with a vegetarian thali in Goa. Semolina crusted sliced yam that are pan fried to a crisp, these Fodi make delicious, crunchy appetisers too. Yam is normally found in the Goan markets during the rainy season, but this vegetable has a tendency to cause itching, which can be eliminated by soaking it in salt and later applying tamarind. This procedure is important when cooking Yam. Even while cutting it, apply tamarind paste or coconut oil to your hands to avoid itching. Shallow fry the rava coated yam in a pan and serve.
Serve it during snack time or as an accompaniment to Steamed Rice, Sangacho Ross and Maskachi Bhaji for an authentic Goan vegetarian meal.
If you like this recipe, you can also try other Appetiser recipes such as
10 M
90 M
100 M
4 Servings
Ingredients
- 250 grams Elephant yam (Suran/Senai/Ratalu)
- 2 tablespoons Tamarind Paste
- 1 tablespoon Salt
- 1 teaspoon Red Chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 4 tablespoons Oil , for shallow frying For the coating
- 2 tablespoons Sooji (Semolina/ Rava)
- 1 tablespoon Rice flour
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Salt
How to make Suran Fodi Recipe - Goan Semolina Crusted Yam
To begin making the Suran Fodi Recipe, liberally apply coconut oil to your palms and then using a kitchen knife, cut the thick skin from the yam and discard.
Slice the yam thinly (1/2 centimetre), making sure that your palms are still oiled.
Soak the yam slices in 2 cups of water with 1 tablespoon salt . Soak for at least 30 minutes. This step is crucial and skipping it will cause your skin and mouth to itch when you consume the yam.
Thoroughly wash the yam under running water after 30 minutes.
Put the slices in a mixing bowl, add the tamarind paste to it and mix well to coat the slices. Let it rest for another 30 minutes.
Then add red chilli powder, turmeric powder and salt and mix
In a separate mixing bowl or wide plate, combine the ingredients under “For the coating” like the sooji, rice flour, red chilli powder, turmeric powder, salt to taste and mix well.
Drizzle 2 tablespoon oil on a preheated pan.
Take a few masala-coated yam slices at a time and coat them in the semolina mixture.
Drizzle 2 tablespoon oil on top of the coated yam pieces and pan-fry for 10 minutes until crisp. You can sprinkle some water on the slices of yam and cover it to ensure it cooks evenly. After 10 minutes flip them to the other side and again fry for 10 minutes, until crisp.
Serve hot along with Steamed Rice, Sangacho Ross and Maskachi Bhaji for an authentic Goan vegetarian meal.
