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Oven roasted Cheppan Kizhangu (Colocasia)

July 22, 2014 By Vidya Srinivasan 37 Comments

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Ever since 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. 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

Baked Cheppan Kizhangu fry:

Preparation Time : 10 mins | Cooking Time :  30 mins | Serves : 2

Recipe Category: Side Dish

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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

Olive 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)

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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, cumin powder. Coriander powder, rice flour, gram flour olive and salt. Combine well and refrigrate them for 10 minutes
  • Preheat the oven 400 degree fahrenhait
  • 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

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My Notes:

  • Adjust baking time according to the texture you need for the Arbi

 

Filed Under: Chips, Kids after school snacks, Oven Recipes, Poriyal | Curry | Fry, Side Dish Tagged With: arbi, baked, calorie, chama, cheppa, chip, Curries, dhumpa, Dishe, ed, fat, Friendly, Gluten Free, healthy, how to make, Indian Snack, kazhangu, Kid, kilangu, kizhangu, Low, Meals, Miscellaneous, n, oven, Recipe, roast, root, s, Seppan, side, taro, varuval, Vegan

« Eggless Banana Bread
Milagu Kuzhambu | Milagu Kulambu »

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Comments

  1. Chitra Jagadish says

    July 23, 2014 at 01:13

    Love colocasias, this one looks like a healthy appetizer, wil give it a try sometime. ..will bookmark this …..

    Reply
    • Traditionally Modern Food says

      July 23, 2014 at 10:47

      Thanks Chitra:-) Glad that you like, do try

      Reply
  2. Priya Shiva says

    July 23, 2014 at 01:38

    these look delicous!!

    Reply
    • Traditionally Modern Food says

      July 23, 2014 at 10:47

      Thanks Priya:-)

      Reply
  3. ashreyamom says

    July 23, 2014 at 02:17

    i love to eat it with hot rasam rice.. 😉

    Reply
    • Traditionally Modern Food says

      July 23, 2014 at 10:47

      Yes rasam rice is perfect combo:-)

      Reply
  4. cafegarima says

    July 23, 2014 at 02:21

    Lovely! Feeling the spicy crunch! Baked so no guilt too!

    Reply
    • Traditionally Modern Food says

      July 23, 2014 at 10:43

      Thanks G:-)

      Reply
  5. food passion and love says

    July 23, 2014 at 03:07

    This looks like a perfect accompaniment with Rice!!!n soo healthy!!

    Reply
    • Traditionally Modern Food says

      July 23, 2014 at 10:46

      Thanks Shannu:-)

      Reply
  6. Bikramjit says

    July 23, 2014 at 05:05

    I use to love arbi… but sadly here we dont get it that often ..

    Reply
    • Traditionally Modern Food says

      July 23, 2014 at 10:46

      That’s Sad:-(

      Reply
  7. MamaD1xx4xy says

    July 23, 2014 at 06:47

    This sounds tasty.

    Reply
    • Traditionally Modern Food says

      July 23, 2014 at 10:45

      Thanks:-) its tasted yummy too

      Reply
  8. Charanya says

    July 23, 2014 at 07:52

    Is this the one which is bit slimy? I only have potato. Looks very good

    Reply
    • Traditionally Modern Food says

      July 23, 2014 at 10:42

      Charan its like potato another root vegetable (Taro root/Arbi). Search in Indian stores, I am sure you will find them

      Reply
      • Charanya says

        July 23, 2014 at 21:24

        Hmmm let me check. Will ask my mommy and find out how they look. Thanks for introducing me to unique veges 🙂

        Reply
        • Traditionally Modern Food says

          July 23, 2014 at 23:22

          Sure dear:-)

          Reply
  9. Mary Frances says

    July 23, 2014 at 09:21

    These look very tasty, and I’m so glad they can be baked instead of fried!

    Reply
    • Traditionally Modern Food says

      July 23, 2014 at 10:40

      Thanks Mary:-) just a small thoughts to cut down oil

      Reply
  10. sourdoughsweetgirl says

    July 23, 2014 at 10:38

    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.

    Reply
    • Traditionally Modern Food says

      July 23, 2014 at 10:45

      Yes its savory and crisp:-)

      Reply
  11. Traditionally Modern Food says

    July 23, 2014 at 10:48

    Thanks Ramya:-)

    Reply
  12. Malar says

    July 23, 2014 at 11:30

    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 🙂

    Reply
    • Traditionally Modern Food says

      July 23, 2014 at 11:37

      Thanks Dear:-) I am glad you liked it Malar, do try and let me know

      Reply
  13. Cheryl Wright says

    July 23, 2014 at 12:43

    I feel like trying something different and this look good. Thanks for sharing.

    Reply
    • Traditionally Modern Food says

      July 23, 2014 at 23:25

      Thanks Cheryl:-)

      Reply
  14. Liz says

    July 23, 2014 at 16:55

    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.

    Reply
    • Traditionally Modern Food says

      July 23, 2014 at 23:26

      Hanks a lot Liz:-) you are so sweet

      Reply
  15. Zach Brown says

    July 23, 2014 at 18:19

    This looks fantastic! Your blog makes me hungry every time I visit! When are you going to put together a cookbook?

    Reply
    • Traditionally Modern Food says

      July 23, 2014 at 23:25

      Thanks:-)Cookbook? Omg I am just a normal cook, you praise me a lot

      Reply
  16. Liz says

    July 23, 2014 at 23:03

    Looks and sounds most delicious!

    Reply
    • Traditionally Modern Food says

      July 23, 2014 at 23:07

      Thanks Liz:-)

      Reply
  17. Traditionally Modern Food says

    July 23, 2014 at 23:09

    Thanks Allison:-) we had with rice and Indian gravy but it can be consumed as a starter as well

    Reply
  18. marudhuskitchen says

    July 24, 2014 at 06:06

    Really healthy and tasty!!eager to try

    Reply
    • Traditionally Modern Food says

      July 24, 2014 at 14:45

      Thanks Vani:-)

      Reply

Trackbacks

  1. Mango Rice | Traditionally Modern Food says:
    August 25, 2014 at 23:36

    […] rice and mix gently. Enjoy this rice with any chips like Microwave potato chips or any fry like Oven Roasted Cheppan Kizhangu, Potato […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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