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Yam tawa fry
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Yam tawa fry recipe

South Indian sennai kizhangu roast
Prep Time15 minutes
Cook Time25 minutes
Resting Time1 hour
Total Time1 hour 40 minutes
Course: Lunch, Main Course
Cuisine: Indian, South Indian
Keyword: Dry curry
Servings: 2
Author: Jeyashri suresh


  • 250 gms Yam| senai kizhangu
  • 1 tbsp sambar powder
  • 2 tsp rice flour
  • 2 tbsp Thick tamarind extract
  • Salt as needed
  • ¼ tsp asafoetida
  • 2 tbsp oil
  • ¼ tsp turmeric powder


  • Cut the yam into thin slices, by removing the thick skin.
  • Put this in water. You can use the potato slicer too.
  • Add salt, turmeric powder and asfoedita (hing) to it and boil for 5 mins.
  • Check it should not be overcooked. The pieces should be firm after boiling it.
  • Once it is done, drain the excess water and allow the yam slices to dry completely.
  • Ensure that it should not contain any water. You can even pat the slices with kitchen towels.
  • Add sambar powder to it. Take a thick extract from pre soaked tamarind.
  • Add to the yam slices and mix well to get a nice coating of the mixture with the yam.
  • Add the rice flour and mix well.
  • Keep it in the fridge for 1 hour. You can marinate overnight too.
  • Heat a tawa and add a tbsp of oil and spread the yam slices in that. When it is done on one side flip over on the other side. Repeat this for the rest of the slices.
  • Transfer to serving bowl. Serve as an accompaniment for simple Tomato Rasam.


1. Tamarind extract removes the itchiness of the yam.
2. Yam tawa fry pairs with any South Indian meal.