Elephant Yam/Senai kizhangu Vada

Elephant yam or senai kizhangu or suran in hindi is one great veggie which tastes awesome but yam just reminds me of the strong itching they causes after cutting them and all these days I never had courage to cook them in my kitchen, but applying the coconut oil in hands would avoid the itchiness still I couldn’t and at last somehow I gathered some courage and cooked it but I didn’t apply oil, I used latex glove and it was far better than oil and it worked wonderfully , no itch at all, thank god.
Making vada using yam is the best recipe I could think of with yam, it is so tasty and whoever tastes this would easily mistake them to a lamb keema vada and is its true is tastes exactly like that. Usually I have seen people making curry or porial with yam/suran and I think this recipe would be different and interesting to you all.
Always remember to take all kind of precaution before chopping to avoid the itchiness, it would be great if you get frozen yam at your Indian store, better use that and you can avoid the itchiness I guess, never used one. Here is the recipe for elephant yam vada,

Ingredients
Elephant Yam Grated – 2 Cups (wear glove or rub coconut oil in hands)
Roasted gram – ¼ Cup
Green chilies – 3
Ginger – ½”
Garlic – 5 cloves
Onion – half of one chopped
Cloves – 3
Cinnamon – ½”
Coconut – 2 tsp
Fennel seed – 1 tsp
Turmeric powder – ½ tsp
Cilantro
Breadcrumbs – 3 tsp (optional)
Salt to taste
Oil to deep fry

Method
Grind all the ingredients other than elephant yam and breadcrumbs to a coarse paste and mix with the grated yam and note that if your yam is little watery after grating, just squeeze out the water and mix with the grinded paste and if is still not thick enough or when you fry and if it is too oily add the breadcrumbs and fry it, that also adds more crispiness to vada. Make small flat round with it and deep fry in oil until it is brown on both side and transfer to the kitchen paper to drain the excess oil. Enjoy it!!!