Suran Fodi Recipe – Goan Semolina Crusted Yam
If you’re looking for a delightful vegetarian side dish that brings a taste of Goa to your table, the Suran Fodi is just what you need. This delicious dish features thinly sliced elephant yam (Suran) coated in a crunchy semolina crust and shallow fried to perfection. Suran Fodi is often served as an accompaniment to a Goan vegetarian thali, but it also makes a fantastic crispy appetizer, sure to delight anyone who loves rich, crispy textures. Typically found in Goan markets during the monsoon season, yam is a versatile vegetable. However, it can cause an itching sensation, which can be easily remedied by soaking the slices in salt water and later applying tamarind paste. The result? Perfectly crunchy, spicy yam slices with no irritation to your skin or mouth.
In this recipe, you will learn how to prepare Suran Fodi with the traditional Goan method, making it a standout dish for any meal.
Ingredients
| Ingredients | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) | 250 grams |
| Tamarind Paste | 2 tablespoons |
| Salt | 1 tablespoon |
| Red Chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Oil | 4 tablespoons (for shallow frying) |
| For the coating | |
| Sooji (Semolina/ 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: 10 minutes
Cooking Time: 90 minutes
Course: Side Dish
Cuisine: Goan
Diet: Vegetarian
Instructions
-
Preparing the Yam
Begin by generously applying coconut oil to your palms to prevent the yam from causing any irritation. Using a sharp kitchen knife, peel away the thick skin of the elephant yam and discard it. Slice the yam into thin rounds, about 1/2 centimeter thick, ensuring that your hands are still oiled to avoid itching. -
Soaking the Yam
To prevent the irritation caused by the yam, soak the slices in a bowl of water, adding 1 tablespoon of salt to the water. Let the yam slices soak for at least 30 minutes. This step is crucial; skipping it will result in itching when consuming the yam. -
Washing the Yam
After 30 minutes, drain the water and thoroughly wash the yam slices under running water. This helps remove any residual bitterness and salt. -
Marinating the Yam
Transfer the soaked yam slices to a mixing bowl. Add the tamarind paste to the slices and mix well, ensuring that each slice is coated with the paste. Allow the slices to marinate for an additional 30 minutes. This helps enhance the flavor and removes any lingering bitterness from the yam. -
Adding Spices
After the yam has marinated, add the red chili powder, turmeric powder, and salt to the mixture. Stir everything together so the slices are evenly coated with the spices. This gives the yam its vibrant color and delightful flavor. -
Preparing the Coating
In a separate mixing bowl or wide plate, combine the ingredients for the coating: semolina (sooji), rice flour, red chili powder, turmeric powder, and salt. Mix the ingredients well to ensure that the semolina and spices are evenly distributed. -
Shallow Frying the Yam
Heat a pan over medium heat and drizzle 2 tablespoons of oil. Once the oil is hot, take a few masala-coated yam slices at a time and coat them thoroughly in the semolina mixture. Place the coated yam slices in the pan, making sure not to overcrowd the pan. Drizzle 2 tablespoons of oil over the coated yam slices to ensure they crisp up perfectly. -
Cooking the Yam
Shallow fry the yam slices for 10 minutes on one side until they turn crispy and golden brown. To ensure even cooking, you can sprinkle some water over the yam slices and cover the pan for a few minutes. After 10 minutes, flip the slices over and fry them for another 10 minutes on the other side, ensuring that they become crisp and golden. -
Serving
Once the Suran Fodi is cooked, remove the slices from the pan and serve them hot. These crispy, flavorful yam slices can be enjoyed as a side dish along with steamed rice, sangacho ross (Goan-style gravy), and maskachi bhaji (Goan-style stir-fried vegetables) for an authentic Goan vegetarian meal. You can also serve them as a tasty appetizer to impress your guests with a traditional Goan delicacy.
Tips for Making Perfect Suran Fodi
- Make sure to generously oil your hands when handling yam, both before slicing and while marinating. This will help prevent itching caused by the vegetable.
- Soaking the yam in saltwater is essential to remove any toxins and prevent irritation, so don’t skip this step.
- For extra crispiness, feel free to adjust the amount of semolina in the coating mix.
- You can also experiment with adding a little bit of coconut powder to the coating mix for added flavor.
This Suran Fodi recipe offers a delicious, crispy, and flavorful way to enjoy yam in a traditional Goan style. Whether served as a side dish or as an appetizer, these semolina-crusted yam slices will be a hit at any meal.
