Yam Frankie

About Yam Frankie

Ingredients

• Yam (sooran), peeled 500 gms
• Mustard oil 2 tbsps
• Cumin seeds 1 tsp
• Asafoetida (hing) 1 large pinch
• Gram flour (besan) 3 tbsps
• Turmeric powder ½ tsp
• Coriander powder 1½ tsps
• Red chilli powder 1 tsp
• Dried mango powder (amchur) 2 tsps
• Garam masala powder 1 tsp
• Salt to taste
• Readymade big chapattis 4
• Mint chutney as required
• Medium onion, sliced 1

How to Make Yam Frankie (Stepwise Photos)

Method

1. Cut yam into thick slices and parboil them in plenty of water in a deep no-stick pan. (Or steam them in a steamer or cook under pressure till 1 whistle is given out.)
2. Drain water off in a colander and keep the yam aside.
3. Heat mustard oil in another deep non-stick pan, add cumin seeds and asafoetida and let the seeds change colour.
4. Add gram flour, mix and saute, on medium heat, for a few minutes or till the flour is lightly browned and fragrant.
5. Add turmeric powder, red chilli powder, dried mango powder, garam masala powder and salt and mix well.
6. Add yam and mix till all the pieces are well coated with the masala mixture. Cook on medium heat for 3-4 minutes, turning them and pressing each yam piece, till they are crisp on both sides.
7. Spread the chapattis on the worktop, spread some mint chutney on each, place a few yam pieces on one end of each chapatti, top with a few onion slices and roll tightly.
8. Arrange the rolls on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps