लक्ष्मी जी का “शुभ लाभ” वड़ा crispy Snack recipe जिमीकंद सूरन Yam vada

30-35 minutes
2
Indian
लक्ष्मी जी का “शुभ लाभ” वड़ा crispy Snack recipe जिमीकंद सूरन Yam vada Recipe - Ranveer Brar

Ingredients

For Boiling Suran

Water as required, पानी

2 tsp Vinegar, सिरका

600 gms Yam, peeled, cut into half, जिमीकंद कंद

Salt to taste, नमक स्वादानुसार

¼ cup Chana dal, soaked, चना दाल

½ inch Ginger, slice, अदरक

 

For Suran Ke Vade

3-4 Green chilli, chopped, हरी मिर्च

¼ inch Ginger, chopped, अदरक

1 tbsp Coriander leaves, chopped, धनिया पत्ता

2 cups Semolina (soaked in 1 cup curd)  रवा

½ Lemon juice, नींबू को रेस

1 tsp Castor sugar, पिसी हुई चीनी

¼ tsp Fruit salt, फ्रुट साॅल्ट

½ tsp Oil, तेल

Oil for frying, तलने के लिए तेल

 

For Tadka

1 tsp Oil, तेल

½ tsp Cumin seeds, जीरा

A pinch of asafoetida, हींग

1 sprig Curry leaves, chopped, कड़ी पत्ता

 

For Garnish

Green chutney, हरी चटनी

Hung curd, टंगा हुआ दही

Coriander sprig, धनिया पत्ता

Degi red chilli powder, देगी लाल मिर्च पाउडर

Lemon wedge, नींबू की फलियां

Process

For Boiling

  • 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.
  • Strain the suran and transfer it into a large bowl and mash it with the help of a wooden spoon or masher.

 

For Suran Ke Vade

  • In the same bowl, add coriander leaves and mix it well.
  • Add soaked semolina, lemon juice, castor sugar and mix it well.
  • In a small bowl, add fruit salt and oil and mix it well. Transfer this into a large bowl and mix it well.
  • Transfer the prepared tadka into the bowl and mix everything well.
  • Take a bowl of water. Apply some water on both your hands.
  • Take some batter in your hand and make a round shape with your thumb and make a hole in the center.
  • Heat oil in a kadai on medium flame.
  • Once the oil is hot, slide the vada into the hot oil.
  • Once the vada is slightly golden, turn over the other side. Fry the vada on medium flame so that it’s cooked from inside.
  • Remove it on a kitchen tissue.
  • Fry them again so that it turns evenly crisp and golden in color.
  • Drain them on kitchen tissue to remove excess oil.
  • Garnish it with green chutney, hung curd, coriander sprig, degi red chilli powder and lemon wedge. Serve hot .

 

For Tadka

  • In a non-stick pan add oil once it’s hot, add cumin seeds and let it splutter well.
  • Add a pinch of asafoetida, curry leaves saute it well.

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