Emprimir
Correo Electrónico
 |
Ingredientes
- Senai Kizhangu (Elephant Yam) – 250 gms
- Salt – 1 1/2 tsp
- Red Chilli Powder – 1 tsp
- Asafoetida Powder – 1 tsp
- Turmeric Powder – 1/4 tsp
- Rice Flour – 1 tblsp
- Gram Flour – 1/2 tblsp
- Oil – 250 ml
View Full Recipe at Awesome Cuisine
,%201/2%20tsp%20salt,%20turmeric%20powder%20and%20bring%20to%20a%20boil.%20Do%20not%20boil%20for%20long%20otherwise%20it%20will%20become%20mushy%20mushy.%3C/p%3E%3Cp%3E4.%20Drain%20and%20keep%20aside.%3C/p%3E%3Cp%3E5.%20Mix%20rice%20flour,%20gram%20flour,%20remaining%20salt,%20red%20chilli%20powder%20and%20asafoetida%20powder%20in%20a%20bowl.%3C/p%3E%3Cp%3E6.%20Dip%20the%20sliced%20yams%20in%20this.%3C/p%3E%3Cp%3E7.%20Heat%20oil%20for%20frying.%3C/p%3E%3Cp%3E8.%20Fry%20till%20light%20brown%20and%20remove.%3C/p%3E%3Cp%3E9.%20Drain%20excess%20oil.%3C/p%3E%3Cp%3E10.%20Serve%20at%20once.%3C/p%3E%3Cp%3E11.%20If%20left%20in%20open%20for%20long,%20it%20will%20lose%20the%20crispiness.%3C/p%3E%3Cp%3EVN:F%20[1.9.22_1171]%3C/p%3E%3Cp%3ERating:%200.0/5%20(0%20votes%20cast)%3C/p%3E){kind=link}