karunai kizhangu adai
Lunch Recipes, Poriyal/ Fry, Recipes

Karunai kizhangu adai recipe, Yam adai

Karunai kizhangu adai/ Yam adai is a yummy savory pancake served as side dish during lunch along with sambar or any other gravy. Usually we serve stir fry/ poriyal during lunch so this one surely stands out and still has all features of traditional side dish. Yam adai is prepared by making a dough/ mixture with cooked yam, onion, fried gram dal flour and rice flour then made into thin patty/ adai and cooked on tawa. This delicacy is from my mom who is expert in cooking. I have been eating this yam adai since childhood and thought why not share my favorite recipe with my readers. Karunai kizhangu has lot of health benefits so adding it in our diet is a must so do try this new recipe and serve it for hot lunch and I am sure everyone will like it.

For this recipe I used frozen yam as it is hard to get fresh yam here, so if you are using fresh yam it will be more tasty. Also I have used very less oil for making each yam adai but you can use more quantity if oil enough to cook the adai will improve texture and taste. Yam adai tastes best when served hot. So lets get to the making.
karunai kizhangu adai recipe

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Karunai kizhangu adai recipe, Yam adai
Serves 4
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1. Karna kizhangu/ Yam – 2 cups (cooked and mashed)
  2. 2. Onion – 1 (small sized, chopped finely)
  3. 3. Green chilli – 1 (spice variety, chopped)
  4. 4. Cilantro/ Coriander leaves – 2 tbsp
  5. 5. Curry leaves – a spring
  6. 6. Salt – to taste
  7. 7. Rice flour- 1 ½ tbsp
  8. 8. Fried gram dal flour/ Pottukadalai maavu – 1 tbsp
  9. 9. Besan- 1 tsp
  10. 10. Oil - required amount for making adai
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a pan add chopped yam, water enough to cover yam. Allow the mixture to boil well so that the yam gets cooked well.
  2. When the yam is cooked thoroughly and soft drain the water.
  3. When the yam is hot mash the yam with a masher. (Its easy to mash yam when its hot)
  4. To the mashed yam add chopped onion, green chilli, curry leaves, salt, coriander, rice flour, besan and pottukadalai maavu/ fried gram dal flour. Mix everything well. The mixture will pliable and non sticky.
  5. Heat a pan with few drops of oil, in a ziplock cover/ banana leaf place a medium sized ball of yam mixture. Flatten the ball into thick adai/ round shape using your fingers. (Do not make the adai thin as it will tough to remove to ziplock and also to flip in tawa. You can also use few drops of water to flatten the adai for easy shaping)
  6. Now slide the yam adai on to preheated pan, drizzle few drops of oil around it. Cook in medium flame. When the sides brown flip the adai and cook the other side. When done remove from pan and repeat the process till all the mixture is over. Serve the yam adai hot with sambar rice.
Notes
  1. 1. Cook yam thoroughly before making adai as only cooked yam can be mashed easily.
  2. 2. Mix everything well and make non sticky mixture, if the mixture is sticky add little more besan/ fried gram dal flour.
  3. 3. Don't add too much flour as the taste changes and will be tough to cook.
  4. 4. Don't make adai too thin as it will be tough to slide onto pan and also to flip.
  5. 5. Don't make adai too thick as it will be tough to get coked in the interior.
Sandhya's recipes https://www.sandyathome.com/

How to make Karunai kizhangu adai with step by step images


karunai kizhangu adai

  1. In a pan add chopped yam, water enough to cover yam. Allow the mixture to boil well so that the yam gets cooked well.When the yam is cooked thoroughly and soft drain the water.
    karunai kizhangu adai
  2. When the yam is hot mash the yam with a masher. (Its easy to mash yam when its hot). To the mashed yam add chopped onion, green chilli, curry leaves, salt, coriander, rice flour, besan and pottukadalai maavu/ fried gram dal flour. Mix everything well. The mixture will pliable and non sticky. If your mixture is too wet or sticky add some besan flour/ fried gram dal flour and the mixture
    will be good to handle. Don’t add too much flour as it will hard to get cooked.
    karunai kizhangu adai
  3. Heat a pan with few drops of oil, in a ziplock cover/ banana leaf place a medium sized ball of yam mixture. Flatten the ball into thick adai/ round shape using your fingers. (Do not make the adai thin as it will tough to remove to ziplock and also to flip in tawa. You can also use few drops of water to flatten the adai for easy shaping)
    karunai kizhangu adai
  4. Now slide the yam adai on to preheated pan, drizzle few drops of oil around it. Cook in medium flame. When the sides brown flip the adai and cook the other side. When done remove from pan and repeat the process till all the mixture is over. Serve the yam adai hot with sambar rice.
    yam adai

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