Seppankizhangu roast is not made often at my home considering the fact that it is a deep fried dish. But when it is a special occasion or special lunch then this recipe always finds a place in the menu and is a top favorite among all of us at home. Here goes the recipe...
INGREDIENTS:
- Seppankizhangu/arbi/taro root - 1/4 kg
- Rice flour - 1/2 cup
- Chilli powder - 2 Tsp
- Asafoetida - a generous pinch
- Salt - as required
- Oil - for deep frying
METHOD:
- Wash and clean the seppankizhangu. Pressure cook it with little water for 1 whistle
- Once the pressure cools down, carefully peel off the skin and cut into small round pieces. Keep aside
- Mix together all the remaining ingredients - rice flour, chilli powder, asafoetida and salt with water, to form a thick batter (thicker than bajji batter)
- Now add in the cut seppankizhangu pieces to the batter and mix well so that the pieces are coated well with the mixture
- Heat oil in a broad pan
- Once the oil is hot, fry the marinated seppankizhangu pieces by dropping each pieces separately in the oil, so that they don't stick together
- That's it. Crispy seppankizhangu roast is ready! it tastes best when served hot and crispy. It can be stored in air-tight container for a day or two but the crispness would not be retained
No comments:
Post a Comment