Suran Fodi Recipe - Goan Semolina Crusted Yam Step By Step

To begin making the Suran Fodi method, liberally apply coconut cooking oil to your palms and then using a kitchen knife, cut the thick skin from the yam and discard.carve the yam thinly (1/2 centimetre), making sure that your palms are still oiled.Soak the yam slices in 2 cups of liquid with 1 tablespoon table salt.

Soak for at least 30 mins.

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 liquid after 30 mins.Put the slices in a mixing mixing bowl, empty in the tamarind paste to it and toss together well to coat the slices.

Let it rest for another 30 mins.Then empty in red chilli dusting perfumed element, turmeric dusting perfumed element and table salt and mixIn a separate mixing mixing bowl or wide plate, combine the items required under “For the coating” like the sooji, rice baking flour, red chilli dusting perfumed element, turmeric dusting perfumed element, table salt to essence and toss together well.empty gently 2 tablespoon cooking oil on a preheated wok.Take a few masala-coated yam slices at a time and coat them in the semolina mixture.empty gently 2 tablespoon cooking oil on top of the coated yam pieces and wok-shallow fry for 10 mins until crisp.

You can dust some liquid on the slices of yam and wrap it to ensure it cooks evenly.

After 10 mins flip them to the other side and again shallow fry for 10 mins, until crisp.enjoy scalding along with Steamed Rice, Sangacho Ross and Maskachi Bhaji for an authentic Goan vegetarian meal.