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    Home » Oven Recipes » Seppankizhangu Roast | Baked Arbi fry

    Seppankizhangu Roast | Baked Arbi fry

    July 22, 2014 By Vidya Srinivasan 37 Comments

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    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

    Seppankizhangu roast

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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
    • 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
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    Notes

    Adjust baking time according to the texture you need for the Arbi
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Baked Cheppan Kizhangu fry

    IMG_8528

    Ingredients:

    Cheppan Kizhangu (Arbi/Taro Root/Colocasia)– 4 (I used big Arbi)

    Chili powder/sambar powder – 1/4 teaspoon (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 teaspoon (optional)

    Cooking Spray (I used PAM olive oil spray)

    IMG_8526

    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

    IMG_8524

     

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    Comments

    1. Chitra Jagadish

      July 23, 2014 at 1:13 am

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

      Reply
      • Traditionally Modern Food

        July 23, 2014 at 10:47 am

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

        Reply
    2. Priya Shiva

      July 23, 2014 at 1:38 am

      these look delicous!!

      Reply
      • Traditionally Modern Food

        July 23, 2014 at 10:47 am

        Thanks Priya:-)

        Reply
    3. ashreyamom

      July 23, 2014 at 2:17 am

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

      Reply
      • Traditionally Modern Food

        July 23, 2014 at 10:47 am

        Yes rasam rice is perfect combo:-)

        Reply
    4. cafegarima

      July 23, 2014 at 2:21 am

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

      Reply
      • Traditionally Modern Food

        July 23, 2014 at 10:43 am

        Thanks G:-)

        Reply
    5. food passion and love

      July 23, 2014 at 3:07 am

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

      Reply
      • Traditionally Modern Food

        July 23, 2014 at 10:46 am

        Thanks Shannu:-)

        Reply
    6. Bikramjit

      July 23, 2014 at 5:05 am

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

      Reply
      • Traditionally Modern Food

        July 23, 2014 at 10:46 am

        That's Sad:-(

        Reply
    7. MamaD1xx4xy

      July 23, 2014 at 6:47 am

      This sounds tasty.

      Reply
      • Traditionally Modern Food

        July 23, 2014 at 10:45 am

        Thanks:-) its tasted yummy too

        Reply
    8. Charanya

      July 23, 2014 at 7:52 am

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

      Reply
      • Traditionally Modern Food

        July 23, 2014 at 10:42 am

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

        Reply
        • Charanya

          July 23, 2014 at 9:24 pm

          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

            July 23, 2014 at 11:22 pm

            Sure dear:-)

            Reply
    9. Mary Frances

      July 23, 2014 at 9:21 am

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

      Reply
      • Traditionally Modern Food

        July 23, 2014 at 10:40 am

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

        Reply
    10. sourdoughsweetgirl

      July 23, 2014 at 10:38 am

      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

        July 23, 2014 at 10:45 am

        Yes its savory and crisp:-)

        Reply
    11. Traditionally Modern Food

      July 23, 2014 at 10:48 am

      Thanks Ramya:-)

      Reply
    12. Malar

      July 23, 2014 at 11:30 am

      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

        July 23, 2014 at 11:37 am

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

        Reply
    13. Cheryl Wright

      July 23, 2014 at 12:43 pm

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

      Reply
      • Traditionally Modern Food

        July 23, 2014 at 11:25 pm

        Thanks Cheryl:-)

        Reply
    14. Liz

      July 23, 2014 at 4:55 pm

      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

        July 23, 2014 at 11:26 pm

        Hanks a lot Liz:-) you are so sweet

        Reply
    15. Zach Brown

      July 23, 2014 at 6:19 pm

      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

        July 23, 2014 at 11:25 pm

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

        Reply
    16. Liz

      July 23, 2014 at 11:03 pm

      Looks and sounds most delicious!

      Reply
      • Traditionally Modern Food

        July 23, 2014 at 11:07 pm

        Thanks Liz:-)

        Reply
    17. Traditionally Modern Food

      July 23, 2014 at 11:09 pm

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

      Reply
    18. marudhuskitchen

      July 24, 2014 at 6:06 am

      Really healthy and tasty!!eager to try

      Reply
      • Traditionally Modern Food

        July 24, 2014 at 2:45 pm

        Thanks Vani:-)

        Reply

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