Suran Fodi Recipe – Goan Semolina Crusted Yam
Suran Fodi, a delectable Goan specialty, brings together the earthy flavor of elephant yam (also known as Suran or Senai) and the crisp texture of semolina. This savory dish, often served as a side with rice, is a must-try for any fan of Goan cuisine. The yam slices are marinated in a tangy tamarind paste, spiced with red chili and turmeric powder, and then coated with a semolina mixture before being pan-fried to a crispy golden perfection. Whether you are new to Goan cuisine or a seasoned enthusiast, Suran Fodi will surely impress.
Ingredients for Suran Fodi
| Ingredient | Quantity |
|---|---|
| Elephant Yam (Suran/Senai) | 250 grams |
| Tamarind Paste | 2 tablespoons |
| Salt | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Sunflower Oil (for shallow frying) | 4 tablespoons |
| Semolina (Sooji/Rava) | 2 tablespoons |
| Rice Flour | 1 tablespoon |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
Preparation Time
| Preparation Time | 10 minutes |
|---|---|
| Cooking Time | 90 minutes |
| Total Time | 100 minutes |
Servings
| Servings | 4 servings |
Cuisine
| Cuisine | Goan Recipes |
|---|---|
| Course | Side Dish |
| Diet | Vegetarian |
Instructions for Making Suran Fodi
-
Prepare the Yam:
- Begin by liberally applying coconut oil to your palms to prevent the sticky surface of the yam from clinging to your skin. Using a sharp kitchen knife, peel the thick skin from the elephant yam. Discard the skin once removed.
- Slice the yam into thin rounds, about 1/2 centimeter thick. Make sure to keep your palms oiled to prevent any discomfort from handling the yam.
-
Soak the Yam:
- Once sliced, soak the yam pieces in a bowl of water, adding 1 tablespoon of salt. Let it soak for at least 30 minutes. This crucial step helps remove any bitterness and prevents skin irritation when consuming the yam. If skipped, it may cause your skin and mouth to itch.
- After soaking, thoroughly rinse the yam slices under running water to remove any residual salt.
-
Marinate the Yam:
- Place the soaked and rinsed yam slices in a mixing bowl. Add 2 tablespoons of tamarind paste and toss the slices to coat them well with the tangy paste. Let the yam marinate for another 30 minutes. This will allow the tamarind to infuse its flavor into the yam.
-
Add Spices:
- Once marinated, sprinkle 1 teaspoon of red chili powder, 1 teaspoon of turmeric powder, and 1 tablespoon of salt over the yam slices. Mix everything well, ensuring that each slice is evenly coated with the spices.
-
Prepare the Coating:
- In a separate mixing bowl or a wide plate, combine the semolina (sooji), rice flour, 1/2 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, and 1/4 teaspoon of salt. Mix the ingredients together to create a uniform coating mixture.
-
Fry the Yam Slices:
- Heat a pan over medium heat and drizzle in 2 tablespoons of sunflower oil. Once the oil is hot, take a few marinated yam slices at a time and coat them in the semolina mixture, pressing gently to ensure they are evenly covered.
- Place the coated yam slices in the hot pan, and drizzle an additional 2 tablespoons of oil over the top of the slices. Shallow fry them for about 10 minutes on one side until they turn golden and crisp.
-
Flip and Continue Cooking:
- After 10 minutes, flip each slice over carefully and fry the other side for another 10 minutes, or until it is golden and crisp. You may sprinkle a little water on the slices and cover the pan with a lid to help the yam cook evenly. This will ensure that the yam becomes tender inside while staying crisp on the outside.
-
Serve:
- Once both sides are perfectly fried and crisp, remove the yam slices from the pan. Serve the Suran Fodi hot alongside steamed rice, Sangacho Ross (Goan tomato curry), and Maskachi Bhaji (Goan style sautéed vegetables) for a complete and authentic Goan vegetarian meal.
Additional Tips for Making Suran Fodi
- Tamarind Paste: If you don’t have tamarind paste, you can substitute with fresh tamarind pulp. Just soak a small piece of tamarind in warm water and extract the pulp before using.
- Crispiness: If you prefer your Suran Fodi extra crispy, feel free to adjust the amount of semolina or rice flour in the coating mixture.
- Oil: While sunflower oil is typically used for frying, you can use coconut oil for a more authentic Goan flavor.
This flavorful and crispy Suran Fodi recipe is perfect for those looking to explore Goan vegetarian cuisine. With its balance of tangy, spicy, and earthy flavors, it pairs wonderfully with rice dishes and other traditional Goan preparations. Enjoy a truly Goan experience right in your kitchen!
