suran vada recipe with step by step photos – no onion no garlic patties or cutlets made with yam and spices.
i had made these yam patties some time back. just that i did not get time to add the recipe then. hence posting now.
these suran patties are very easy to make. they are crisp with a soft texture from inside. the only time taking part is chopping the suran or yam. do peel and chop the suran carefully. you can also apply some oil to your palms while chopping yam, so that your hands do not feel itchy, after chopping.
the recipe has lemon juice as a souring agent, which reduces the itchiness. though you can even use ½ tsp tamarind pulp instead of lemon juice.
serve these suran vadas with tomato ketchup or tamarind chutney or coriander chutney.
if you are looking for similar recipes then do check:
suran vada
INGREDIENTS FOR suran vada
main ingredients for suran vada
- 200 grams suran or 1 small round sized suran (yam)
- ½ teaspoon lemon or lime juice
- 1 teaspoon finely chopped ginger (adrak)
- 1 teaspoon chopped green chilies (hari mirch)
- 6 to 7 curry leaves, finely chopped or 1 teaspoon finely chopped curry leaves (kadi patta)
- 2 tablespoon chopped coriander leaves (dhania patta)
- 2 to 3 tablespoon rice flour
- 1 tablespoon rice flour for coating and dusting
- 2 tablespoon oil for frying
- salt as required
to be coarsely pounded
- ½ teaspoon black pepper (sabut kali mirch)
- ½ teaspoon cumin seeds (jeera)
- ½ teaspoon fennel seeds (saunf)
- 3 to 4 fenugreek seeds (methi dana)
- 2 cloves (lavang)
HOW TO MAKE suran vada
cooking suran
- peel and slice or chop 200 grams suran.
- steam or pressure cook the yam slices till they are cooked completely. if pressure cooking, then pressure cook for 2 to 3 whistles.
- drain and keep aside.
making suran vada
- in a mortar-pestle, add the following spices and crush them coarsely - 1/2 tsp black pepper, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 3 to 4 fenugreek seeds, 2 cloves. keep aside.
- take the steamed yam slices in a mixing bowl.
- add 1/2 tsp lemon or lime juice.
- mix and mash very well with a vegetable masher.
- now add the following ingredients - 1 tsp finely chopped ginger, 1 tsp chopped green chilies, 1 tsp finely chopped curry leaves, 2 tbsp chopped coriander leaves, 2 tbsp rice flour. also add the coarsely crushed spices and salt.
- mix very well. if the mixture feels moist, then add 1 tbsp more of the rice flour.
- now shape into small to medium sized patties.
- take 1 tbsp rice flour in a plate. coat the patties with the rice flour.
- dust off the excess rice flour from the patties.
frying suran vada
- heat 2 tbsp oil in a shallow frying pan or tawa. place the suran vadas on the pan.
- fry them on a medium flame. when the base becomes light golden, flip and fry the other side.
- pan fry till they are evenly golden and crisp.
- drain on kitchen paper towels to remove excess oil.
- serve suran vadas or suran cutlets with tomato ketchup or tamarind chutney or coriander chutney.
how to make suran vada recipe
cooking suran
1. peel and slice or chop 200 grams suran.
2. steam or pressure cook the yam slices till they are cooked completely. if pressure cooking, then pressure cook for 3 to 4 whistles or 10 to 12 minutes on medium flame.
3. drain and keep aside.
making suran cutlet
4. in a mortar-pestle, add the following spices and crush them coarsely – ½ tsp black pepper, ½ tsp cumin seeds, ½ tsp fennel seeds, 3 to 4 fenugreek seeds, 2 cloves. keep aside.
5. take the steamed yam slices in a mixing bowl. add ½ tsp lemon or lime juice.
6. mix and mash very well with a vegetable masher.
7. now add the following ingredients – 1 tsp finely chopped ginger, 1 tsp chopped green chilies, 6 to 7 curry leaves (finely chopped), 2 tbsp chopped coriander leaves and 2 tbsp rice flour. also add the coarsely crushed spices and salt.
8. mix very well. if the mixture feels moist, then add 1 tbsp more of the rice flour.
9. now shape into small to medium sized patties.
10. take 1 tbsp rice flour in a plate. coat the patties with the rice flour.
11. dust off the excess rice flour from the patties.
12. below pics of the rice flour coated suran patties.
frying suran cutlet
13. heat 2 tbsp oil in a shallow frying pan or tawa. place the suran vadas on the pan.
14. fry them on a medium flame. when the base becomes light golden, flip and fry the other side.
15. pan fry till they are evenly golden and crisp.
16. drain suran cutlets on kitchen paper towels to remove excess oil.
serve suran vadas with tamarind chutney or mint coriander chutney or mint chutney.
These vadas turned out very tasty…crispy and a soft texture inside…adding crushed spices really adds to the flavor and taste.
hi winnie, thank you. yes, they are crispy with a soft texture from inside. crushed spices add a lot of taste. thank you for rating the recipe too.
Hi dassana,
Love these vadas.My mom and mil makes these but in a different way.we call it kanda in Telugu.it is washed three or four times .and then ground and lil rice flour is added for holding and then deep fry like vadas.and we also make dosas with the ground suran. They are very tasty. Suran is actually very good for women.
thankyou lavanya for sharing your tips 🙂 god bless you.
thanks lavanya for sharing the andhra version. i should try soon. i have never heard about dosas with ground suran. like you mention, it must be very tasty.
Yes they are very tasty.you can add soaked moong dal or chana dal along with suran and add redchilles and grind ,add salt and jeera ,then make like adai.you could do it without any dals also .my mom doesn’t add any dal but either ways its good
thanks lavanya. i have noted down the tips and details and will try the recipe.