Suran is ground into paste along with soaked moong dal. The mixture is then formed into discs and deep fried till dark golden brown in color. Serve yam moong vada immediately.
Makes: around 10 Yam Moong Vada.
Yam / Suran 1 Cup Chopped
Moong Dal 1/4 Cup
Whole Red Chiles 2 – 3
Curry Leaves 10
Cumin Seeds a Pinch
Salt to Taste
Oil for Deep Frying
Method of preparation:
If using frozen suran, wash it under water and leave aside for few minutes.
If using fresh suran, remove outer skin, wash and grate the suran.
Soak moong dal in water for around an hour and strain the moong dal.
Grind the red chiles into powder using a grinder.
Add the soaked moong dal and grind again into paste without adding water if possible.
Stir in suran, salt and grind again into paste.
Remove the ground suran mixture onto a bowl, stir in cumin seeds and curry leaves.
Heat oil in a deep frying pan on medium heat.
Take small lime sized portion out of the suran mixture.
Lightly flatten it on the palm of your hand to form around 2 inch thin disc and carefully leave in the hot oil.
Repeat the same till the surface of the oil is filled.
Fry the yam moong vada till they turn dark golden color on both sides.
Remove the deep fried yam vada onto a absorbent towel.
Repeat the same with any remaining suran moong mixture.
Serve yam moong vada immediately.
Notes: Make sure not to add water while grinding the moong dal or suran.
Suggestions: If the mixture is too runny, add few tablespoons of rice flour to thicken the mixture so it can be formed into discs.
Variations: Check other variations with yam/Suran here.
Other Names:Yam Moong Vada, Suran Moong Vada.