Kate Kanga Fritters

Copy Icon
Twitter Icon
Kate Kanga Fritters


Kate Kanga is also known as Lesser Yam or Chinese yam or Dioscorea esculenta is a type of tuber which is mostly cultivated in Kerala, Goa, Konkan parts of Maharashtra India. In Malayalam, It is called Nana Kizhangu. They are quite sticky in nature. In Goa and Maharashtra these are mainly boiled with salt, peeled and consumed. These can also be baked or used in making curries or chips. Extremely healthy and nutritious these tubers taste amazing.  

Cooking Time

Preparation Time :15 Min

Cook Time : 5 Min

Total Time : 20 Min


Serves : 4
  • 2 nos kate kanga/lesser yam medium sized

  • 1 cups gram flour / besan

  • 1 tsp red chili powder

  • 1 tsp garam masala

  • 1-2 pinch baking soda

  • 1/2 tsp asafoetida

  • 1/4 tsp turmeric powder

  • 2 cups oil for frying

  • 1/4 tsp salt for a batter or to taste

  • 1/4-1/2 cups water to make a thick batter


  • Wash, pat dry and peel kanga. Slice it using the slicer and dip them in salt water for 10-12 minutes. Need to handle carefully as tuber is little sticky. Or directly slice in the prepared batter and fry.
  • In a bowl, take all the ingredients except oil and water and slices. Mix well.
  • Add water slowly at a time and make a thick batter.
  • Heat oil in a pan or wok.
  • Dip slices into the batter, coat properly from all the sides and fry on low- medium flame until golden and crisp.
  • Serve hot with dal rice or any dip or chutney.