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
Ingredients
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
Directions
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.