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Cheppakizhangu Fry / Arbi Fry / Taro Root Fry

Cheppakizhangu Fry to serve as a side dish with rice.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine South Indian
Servings 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


  • 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.