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yam tawa fry
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Yam tawa fry | Senai kizhangu roast

Yam tawa fry is an excellent side dish for a south Indian meal. It has got taste, texture and flavor from spices we add. Video & Stepwise photos
Prep Time15 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 4


  • ½ Elephant Yam/ Senai kizhangu
  • 1 tablespoon Tamarind thick extract
  • 1 tablespoon Gram flour/ kadalai mavu
  • 1 teaspoon Sambar powder Heaped
  • 1 teaspoon Red chilli powder
  • ½ teaspoon Asafoetida (or) Fennel powder
  • ¼ teaspoon Turmeric
  • Salt As needed
  • Oil As needed


  • First peel off the skin of the yam and wash it. Cut into thick slices.
  • Next, boil enough water with tamarind, red chilli powder, turmeric and salt. Add the sliced yam and cook it until its just done. Do not over cook. Drain the water.
  • Take the boiled yam in a plate and add sambar powder and little more salt . Mix well to coat evenly. Sprinkle little water (1 or 2 tbsp).
  • Heat an iron dosa pan, drizzle over some oil and arrange the yam.
  • Cook in medium flame until golden brown spots appear. Flip and cook similarly.



  • You can add crushed garlic along when you mix the powders.
  • Also can add curry leaves while frying.
  • Cooking in iron griddle / tawa  works best.
  • Cook in medium flame to ensure even cooking and browning.