Seppankizhangu Roast | Cheppankizhangu varuval | Baked arbi fry is a tasty baked side dish
Ever since my childhood days, Cheppan kizhangu fry is one of my favorite side dishes. With a crispy outer layer and soft inner layer, Cheppan kizhangu fry is so addictive. When my mom came to visit us, I asked her to prepare this. While she was cooking I was standing behind her and told her to add less oil. Generally, I am the one who tells her to add more oil and make a crispy fry, but oven cooking has influenced me a lot. That day she casually asked if we can bake this. Then I was wondering why had I not tried baking Cheppan kizhangu. The next time when I bought this, I baked it and was happy with the result. From that day onwards, I started baking for two reasons – less oil, and I need not spend much time in the kitchen
Ingredients
- Cheppan Kizhangu Arbi/Taro Root/Colocasia– 4 (I used big Arbi)
- Chili powder/sambar powder – 1/4 tsp I used sambar powder, Adjust according to your spice level
- Hing - a generous pinch
- Salt – as needed
- oil – 2 tbsp
- Coriander powder - 1/4 tsp
- Cumin Powder - 1/8 tsp
- Turmeric powder - 1/8 tsp
- Chickpea flour/ Gram / Besan flour - 2 tsp
- Rice flour - 1/2 tsp optional
- Cooking Spray I used PAM olive oil spray
Instructions
- Wash and cook Arbi. I steamed them for 10 minutes. Cook till they are fork-tender. Cool them, peel, and cut into pieces (Generally it is cut into circles, but since the arbi I used was big I cut them into cubes)
- In a bowl, add Arbi, sambar powder, turmeric powder, and cumin powder. Coriander powder, rice flour, gram flour olive, and salt. Combine well and refrigerate them for 10 minutes
- Preheat the oven to 400 degrees Fahrenheit
- Take a baking tray and place aluminum foil. Grease with a cooking spray and spread the marinated Arbi mixture
- Bake for 20 to 25 minutes, turning the Ar
Notes
Baked Cheppan Kizhangu fry
Ingredients:
Cheppan Kizhangu (Arbi/Taro Root/Colocasia)– 4 (I used big Arbi)
Chili powder/sambar powder – 1/4 tsp (I used sambar powder, Adjust according to your spice level)
Hing – a generous pinch
Salt – as needed
oil – 2 tbsp
Coriander powder – 1/4 tsp
Cumin Powder – 1/8 tsp
Turmeric powder – 1/8 tsp
Chickpea flour/ Gram / Besan flour – 2 tsp
Rice flour – 1/2 tsp (optional)
Cooking Spray (I used PAM olive oil spray)
Method:
- Wash and cook Arbi. I steamed them for 10 minutes. Cook till they are fork-tender. Cool them, peel, and cut into pieces (Generally it is cut into circles, but since the arbi I used was big I cut them into cubes)
- In a bowl, add Arbi, sambar powder, turmeric powder, and cumin powder. Coriander powder, rice flour, gram flour olive, and salt. Combine well and refrigerate them for 10 minutes
- Preheat the oven to 400 degrees Fahrenheit
- Take a baking tray and place aluminum foil. Grease with a cooking spray and spread the marinated Arbi mixture
- Bake for 20 to 25 minutes, turning the Arbi slices after about 10 minutes
Love colocasias, this one looks like a healthy appetizer, wil give it a try sometime. ..will bookmark this …..
Thanks Chitra:-) Glad that you like, do try
these look delicous!!
Thanks Priya:-)
i love to eat it with hot rasam rice.. 😉
Yes rasam rice is perfect combo:-)
Lovely! Feeling the spicy crunch! Baked so no guilt too!
Thanks G:-)
This looks like a perfect accompaniment with Rice!!!n soo healthy!!
Thanks Shannu:-)
I use to love arbi… but sadly here we dont get it that often ..
That’s Sad:-(
This sounds tasty.
Thanks:-) its tasted yummy too
Is this the one which is bit slimy? I only have potato. Looks very good
Charan its like potato another root vegetable (Taro root/Arbi). Search in Indian stores, I am sure you will find them
Hmmm let me check. Will ask my mommy and find out how they look. Thanks for introducing me to unique veges 🙂
Sure dear:-)
These look very tasty, and I’m so glad they can be baked instead of fried!
Thanks Mary:-) just a small thoughts to cut down oil
The only thing even close to taro I’ve eaten is chips or buns filled with it. This sounds really interesting. Savory and crispy? I’ll have to eat it sometime.
Yes its savory and crisp:-)
Thanks Ramya:-)
Wow, never thought of baking cheppan kizhangu, It looks so good, and less oil..I never cook cheppan kizhangu as I don’t know how to cook this 😛 I will definitely try this Vidya 🙂
Thanks Dear:-) I am glad you liked it Malar, do try and let me know
I feel like trying something different and this look good. Thanks for sharing.
Thanks Cheryl:-)
wow–this underscores my post on reading other blogs to expand my horizons. You’ve expanded mine! And I just “followed” you via email notifications so I can keep up a bit better. I’m bad at using my reader, so don’t catch new posts unless I get email notice. Excited to finally be on board with you 😀
Also, thanks for coming over to funny names! Fun to see you there.
Hanks a lot Liz:-) you are so sweet
This looks fantastic! Your blog makes me hungry every time I visit! When are you going to put together a cookbook?
Thanks:-)Cookbook? Omg I am just a normal cook, you praise me a lot
Looks and sounds most delicious!
Thanks Liz:-)
Thanks Allison:-) we had with rice and Indian gravy but it can be consumed as a starter as well
Really healthy and tasty!!eager to try
Thanks Vani:-)