Kanda Vadiyam (yam vada)

This is favorite recipe of our entire family. We make this and people even stop eating rice and other dishes. They just eat kanda vadiyam. My wonderful mother-in-law does it very very tasty and entire family is fan of the recipe!! Tasty …crunchy.

INGREDIENTS:-

Kanda/Yam: - ½ kilo

Jeera/Cumin: - 1 teaspoon

Green Chilies: - 4-5 (Can be adjusted according to taste)

Refined oil: - for deep frying

Salt: - as required

Rice flour/Biyyam Pindi: - 1 large tablespoon (for binding dough)

METHOD:-

1. Remove the skin of yam/Kanda and wash it thoroughly and cut into small pieces
2. Cut green chilies and add them to the yam pieces.
3. Take the yam pieces, green chillies, salt into mixer and grind it coarsely (use two blade grinder…make sure it doesn’t turn out to paste. Avoid four blade grinder for better results)
4. Take the ground yam into container and squeeze as much water as possible. If the water is not squeezed out the vadiyam will not be crunchy. 
5. Add jeera and rice flour and mix it well so that rice flour mixes with yam well.
6. It does not look like chapathi dough. It looks very much dry (Do not add any water)
7. Make them as balls and pat them to get the vada shape (see that it doesn’t break)
8. Alternatively heat oil in a pan and deep fry these vada shaped yam balls
9. Fry them till they are well fried and take them into newspaper or tissue paper
10. This can be taken with rice or eaten as snack