Off to the recipe now…
Usually I used to press the arbi between my palms before cooking so that they resembled like a vada but this time I simply cut them into roundels which made them easy to cook and also to serve. I was able to control the portion. So from now on it is going to be this way…
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Serves: 3 – 4
- Cheppakizhangu / Arbi / Taro Root – 300 gms
- Roasted Gram Dal / Pottu kadalai – 2 tbsp
- Corn Flour – 2 tsp
- Red Chilli Powder – 1 1/2 tsp
- Salt – to taste
- Oil – to fry
In the end before serving along with chilli powder you can also use 2 pinch of chaat masala powder to enhance the taste.
The oil should be hot and brought down to medium flame while cooking.
Instead of roasted gram dal and corn flour you can also a mix of rice flour and besan (Chick pea flour).
Adjust the chilli powder according to your spice level.