Arbi Roast – Seppankizhangu / Cheppankizhangu Roast Recipe : FOOD

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Arbi roast recipe

I love Arbi roast and I make this recipe very often in my kitchen. But somehow I didn’t share this simple, tasty recipe on my blog. So I thought about sharing this recipe for people looking for simple poriyal recipes that they can cook in no time in the busy morning. This Arbi roast, we call it Seppankizhangu / Cheppankizhangu roast in Tamil, tastes great with sambar rice, rasam rice and curd cheese. It is my family favorite. Raksha loves it more than we do because it has a crispy exterior and a soft interior, just like roast potatoes. For variations, you can use small baby potatoes instead of arbi (colocasia, taro root in English). Friends, try this delicious roast arbi and enjoy it with rice.

Seppankizhangu roast

Arbi roast recipe - Seppankizhangu roast - taro root roast

Arbi roast recipe – Seppankizhangu roast for rice

Tamil Nadu


Served 4th

Preparation time:
10 mins

Cooking time:
20 minutes

Total time:
30 minutes

1 cup = 240 ml

  • Arbi / Colocasia / Seppankizhangu – 6
  • Red chili powder – 1 tsp
  • Coriander powder – 1.5 tsp
  • Turmeric powder – 1/4 tsp
  • Garam Masala powder – 1/2 tsp (optional)
  • Crushed fennel seeds – 1/2 tsp (optional)
  • Asafetida / Hing – 2 pinches
  • Rice flour – 2 tbsp
  • Corn flour – 1 tbsp
  • Cooking oil – 2 tsp
  • Salt – as needed
  • Water – for spreading

To temper

  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Cumin – 1/4 tsp
  • Curry leaves – few


  1. Wash the Arbi and the pressure cooker for 1 pipe on a low flame.
  2. Remove the skin and chop it into thick rondelles.
  3. Take the spice powder, salt and flour in a plate.
  4. Mix gently. Add arbi, cooking oil and brush well. Heat the oil and temper the ingredients.
  5. Arrange the arbi and cook until golden on both sides with a medium flame.
  6. Cook crispy. Remove and serve hot with rice.


    • Wash and clean Arbi / Colocasia. Take the Arbi in a pressure cooker and add enough water. Pressure cooker with a low flame for 1 pipe. Make sure Arbi stays cooked and keeps its shape. It shouldn’t get mushy.
    • Open the cooker after the steam has been released. Store in cold water and peel the skin. Cut into thick rondelles. Put aside.
    • Seppankizhangu roast

    • In a wide plate, add the red chili powder, coriander powder, turmeric powder, salt, rice flour, and corn flour. Optionally, you can add Garam Masala powder and crushed fennel seeds. Add Arbi and 2 teaspoons of oil. Mix everything to coat the arbi with masala. Add very little water if necessary.
    • Seppankizhangu roast

    • Make sure you don’t break the Arbi. Use it carefully.
    • Heat oil in a kadai. Splutter mustard seeds, Urad Dal, cumin and curry leaves.
    • Seppankizhangu roast

    • Arrange the Masbi-coated Arbi in the Kadai. Cook over medium heat until the bottom turns golden. Turn the other side and cook until golden brown. It also gets slightly crispy. Please set the flame to medium or high as required. Once it’s gold on both sides, remove it from the flame. Serve hot with rice and sambar / rasam.
      Enjoy!Seppankizhangu roast


    • Adjust the amount of spice powder to your taste.
    • You can use yam or baby potato instead of arbi.

    Try this simple, delicious Arbi pan for rice and enjoy!

    Seppankizhangu roast

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