Wash and clean the Cheppakizhangu / Arbi.
Place in pressure cooker in enough water, add salt and cook for 2 to 3 whistles.
Once the pressure is released and cooled, peel the skin and cut into 1 inch thick roundels and keep aside.
Powder the roasted gram dal in a mixie.
Add corn flour, 2 pinch salt, 1 tsp red chilli powder and pulse once again so that everything gets mixed evenly.
In a bowl place the roundels and sprinkle the ground powder evenly. Close with a lid and toss gently so that all the roundels are evenly coated with the powder.
Heat oil in a pan. Put the roundels one after the other and deep fry in 2-3 batches based on the pan size to golden brown. Remove on a kitchen paper.
Place the deep fried roundels in a bowl and sprinkle the remaining 1/2 tsp red chilli powder and toss gently. (This step is optional).
Cheppakizhangu fry is ready.
Serve hot. This tastes best with Mor kuzhambu and Sambar rice.