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    Home Β» Recipes Β» Varuval

    Seppankizhangu varuval recipe (Crispy arbi fries)

    August 23, 2012 by Raks Anand 52 Comments / Jump to Recipe

    Seppankizhangu varuval or crispy arbi fries is a snack by itself but often we serve as a part of south Indian lunch. This is deep fried version, not stir fry.

    seppankizhangu varuval
    seppankizhangu varuval
    Jump to:
    • Top tip
    • Method
    • Recipe card

    I am sure all of us has a crave for deep fried stuffs sometimes. Seppankizhangu/ colocasia/ arbi is one perfect veggie to do varuval.

    It tastes divinely as accompaniment in a full meals🤤. Usually I make it in tawa, but this time tried deep frying. Came out very nice.

    Of course it should come out delicious, what do you mean? Is there any deep fried eatable not delicious? 😎. I like the curry we make with this, even like it if we add it in mor kuzhambu.

    crispy arbi fries

    Top tip

    One thing I initially struggled while cooking seppankizhangu aka arbi is to get it right without over cooking or under cooking.

    Overcooking makes it mushy while undercooking will make it difficult for peeling the skin off.

    Here are couple of ways to cook seppankizhangu:

    • Take a small pressure cooker, place seppankizhangu (cleaned) in it. Fill water enough to immerse all of it. Add generous rock salt and pressure cook for 1 whistle in medium flame. Let pressure release by itself, then open the cooker. Drain water immediately, wash with tap water and then cool to peel.
    • Second method, is pot in pot method, with just a little water. Place in a vessel (sometimes while cooking rice in pot in pot method, I keep a plate over rice vessel to close it. Place the cleaned arbi over it, add little water and sprinkle some salt over it. Pressure cook for 4 whistles or the regular timing.

    Method

    1. Wash and pressure cook seppankizhangu with ΒΎ cup of water, little salt for a whistle. Peel off the skin and slit into two.
    cook, slit

    2. In a wide bowl/ plate, spread the kizhangu and sprinkle other ingredients except oil and mix.

    coat

    3. Deep fry in hot oil until both sides gets golden brown fried. Turn in between to make sure it gets cooked evenly. Drain in paper towels to get rid of excess oil.

    deep fry

    Serve hot as accompaniment for rice. Crispy out and soft inside varuval anyone?. I took a bite as I could not resist while clicking…

    seppankizhangu varuval

    Recipe card

    seppankizhangu varuval
    Print Pin
    5 from 1 vote

    seppankizhangu varuval

    Seppankizhangu varuval or crispy arbi fries is a snack by itself but often we serve as a part of south Indian lunch. This is deep fried version, not stir fry.
    Course Side Dish, Snack
    Cuisine Indian, South Indian
    Prep Time 15 minutes
    Cook Time 25 minutes
    Servings 4 people
    Cup measurements

    Ingredients

    • 15 Seppankizhangu Colocasia / arbi
    • 2 teaspoon Sambar powder
    • Salt
    • ΒΌ teaspoon Turmeric
    • 2 teaspoon Rice flour
    • 1 teaspoon Corn flour
    • Oil for deep frying
    Prevent your screen from going dark

    Instructions

    • Wash and pressure cook seppankizhangu with ΒΎ cup of water, little salt for a whistle. Peel off the skin and slit into two.
    • In a wide bowl/ plate, spread the kizhangu and sprinkle other ingredients except oil and mix.
    • Deep fry in hot oil until both sides gets golden brown fried.
    • Turn in between to make sure it gets cooked evenly.
    • Drain in paper towels to get rid of excess oil.

    Notes

    • You can add fennel powder and crushed garlic along with the ingredients and make the same in tawa /dosa pan too.
    • While pressure cooking the arbi/seppankizhangu, make sure you pressure cook just right, otherwise, fry wont turn good if its cooked mushy.
    • If you are keeping along with rice, keep less water. This will prevent from over cooking of the veggie.
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    Reader Interactions

    Comments

    1. Reshmi Mahesh

      August 23, 2012 at 3:34 am

      Crispy and delicious arbi fry...Loved the use of sambar powder..

      Reply
    2. Nithya

      August 23, 2012 at 3:37 am

      Looks delicious. We do it slightly ulta method. We fry it first to crispy brown and then sprinkle salt and chilly powder πŸ™‚

      Reply
    3. Aarthi

      August 23, 2012 at 3:56 am

      i love this a lot..should try it sometime.

      Reply
    4. Divya Kudua

      August 23, 2012 at 4:01 am

      You said it right,any thing deep fried ought to taste good:).Haven't tasted seppankizhangu yet and I think this recipe is a great one to start:)

      Reply
    5. jeyashrisuresh

      August 23, 2012 at 4:24 am

      Very tempting fry. It has been a long time since i made this. My mom is an expert in making this. This one makes me drool as it is lunch time here.:(

      Reply
    6. Veena Theagarajan

      August 23, 2012 at 4:39 am

      crispy and yummy! I don't fry it in the oil but rest of the masala is more or less same.. You have tempted me to try out deep fry version

      Great-secret-of-life.blogspot.com

      Reply
    7. Nithu Bala

      August 23, 2012 at 5:28 am

      Wow! My Favourite. We make it in the same way.

      Reply
    8. Sandhya Raman

      August 23, 2012 at 5:50 am

      Looks yummy raks...Goes well with phulkas/parathas too by adding ajwain/carom seeds,dhaniya powder & amchur powder to the above ingredients.

      Reply
    9. Kaveri Venkatesh

      August 23, 2012 at 6:04 am

      Arbi fry looks so tempting...feel like grabbing it off the screen

      Reply
    10. Valarmathi Sanjeev

      August 23, 2012 at 6:07 am

      i love this a lot..but i wont add sambar powder instead i add chilly powder...will try adding this next time.

      Reply
    11. Nagalakshmi V

      August 23, 2012 at 7:06 am

      my mom in law makes this really well. we eat it like chips πŸ˜€

      Reply
    12. Sathya Sankar

      August 23, 2012 at 7:16 am

      Looks delicious, love anything spicy and fried for this weather!

      Appetite Treats

      Reply
    13. Hamaree Rasoi

      August 23, 2012 at 7:28 am

      Your fried version looks so appealing..noted the addition of sambar powder here. Lovely clicks

      Reply
    14. Lubna Karim

      August 23, 2012 at 7:58 am

      I never deep fried arbi....this looks simple and delectable....

      Reply
    15. Akila

      August 23, 2012 at 8:06 am

      Very yummy fry... Makes me feel hungry

      Reply
    16. Uma Ramanujam

      August 23, 2012 at 9:06 am

      πŸ™‚ I finish this in a minute. will eat like chips. Truly tempting.

      Reply
    17. Farzana Nazir

      August 23, 2012 at 10:00 am

      Will def try this too tempting

      Reply
    18. faseela

      August 23, 2012 at 10:21 am

      really yummy n lovely arbi fry....

      Reply
    19. Premalatha Aravindhan

      August 23, 2012 at 12:45 pm

      wow very tempting,pls pass them:)

      Reply
    20. Pavithra Elangovan

      August 23, 2012 at 12:46 pm

      I do in same way, except sambar powder i add different spices. Some time I deep fry then add salt and chilli powder. Love both the ways , now I am craving seeing ur pictures.

      Reply
    21. Archana Kumar

      August 23, 2012 at 1:42 pm

      Oooh, love this - its my favourite. My mil makes it this way, I tend to shallow fry.

      Reply
    22. Laavanya

      August 23, 2012 at 1:57 pm

      My mom makes this deep fried version which is my favorite.... from the time i was a kid. I make the baked version as a trade-off πŸ™‚
      Such beautiful pictures Raks.

      Reply
    23. Lena Rashmin Raj

      August 23, 2012 at 2:29 pm

      WOWW.... IM DROOLING HERE.. πŸ™‚ fstsnap is amazing πŸ™‚

      Reply
    24. suhaina aji

      August 23, 2012 at 5:22 pm

      wow..looks super yummy..SLurp...i will try iot next time.

      Reply
    25. Subi

      August 23, 2012 at 7:24 pm

      Like all your recipes.. I've tried many of them and it turned out very well.. Thanks.. You are a great cook and an excellent photographer..great going Raks.. looking forward for more recipes from you..

      Reply
    26. Sangeetha

      August 23, 2012 at 8:12 pm

      looks very tempting...will try it for sure but will toast it in tawa πŸ˜‰

      Reply
    27. Home Cooked Oriya Food

      August 23, 2012 at 10:54 pm

      looks yum!

      Reply
    28. runnergirlinthekitchen.blogspot.com

      August 24, 2012 at 1:42 am

      Never tried it deep fry, but love arbi!

      Reply
    29. jeevitha Giridharan

      August 24, 2012 at 3:13 am

      After seeing these pics,am nw craving 2 eat those arbi.
      But I've nvr tried d deep fried version-these golden arbi's looks great!!
      I used 2 add half a teaspoon ginger garlic paste which gives a nice flavour.

      Reply
    30. Anonymous

      August 24, 2012 at 6:00 am

      very nice raji..

      Sowmya

      Reply
    31. radha

      August 24, 2012 at 9:42 am

      I boil it along with a little tamarind so that if the itchy quality that this vegetable sometimes has is removed... I am not sure it sounds right, but I think you know what I mean!!

      Reply
    32. Bharathy

      August 24, 2012 at 12:49 pm

      My husband LOVES this! but whenever I make this its becomes itchy in the throat πŸ™

      Seppankizhangu Toast looks del!! πŸ™‚

      Reply
    33. RAKS KITCHEN

      August 24, 2012 at 12:56 pm

      radha, bharathy, this one will not be itchy, thats different one - senai kizhangu only will be itchy.:) this one is different πŸ™‚

      Reply
    34. Priya

      August 24, 2012 at 6:24 pm

      I want to finish those irresistible fries,tempting..

      Reply
    35. Anonymous

      August 25, 2012 at 10:26 am

      Wow, that looks really good!

      Reply
    36. Shobha Kamath

      August 25, 2012 at 4:20 pm

      Looks delicious and mouth-watering! Ideal snack during the monsoon season.

      Reply
    37. Sanoli Ghosh

      August 25, 2012 at 6:31 pm

      Just awesome! Love the way you made it. Very crispy and tempting.

      Reply
    38. sowmya's creative saga

      August 26, 2012 at 1:38 pm

      My hubby loves this..I try to make it well..not tried deep frying though...I shallow fry it ...but of course needs a lot of oil..

      Reply
    39. Follow foodie

      August 26, 2012 at 10:24 pm

      Nice Clicks! Tempting!
      Looks yum!
      Follow foodiee

      Reply
    40. Sharmilee! :)

      August 27, 2012 at 2:00 pm

      This is my fav anytime...can have it even as such πŸ™‚ First click makes me drooolll

      Reply
    41. sowji

      August 28, 2012 at 3:44 am

      This comment has been removed by the author.

      Reply
    42. Srijayan Iyer

      August 28, 2012 at 6:43 pm

      Hi, i make this in volk with a table spoon more oil than usual with same ingrediants as u mentioned. Tastes excellent with rasam.

      Reply
    43. Vanamala Hebbar

      August 30, 2012 at 4:39 pm

      Nice one...

      Reply
    44. Yasmeen Basheer

      October 02, 2012 at 11:10 am

      Does it get tender by just frying or does it need to be boiled first?Looks yummy must try it sometime soon

      Reply
    45. RAKS KITCHEN

      October 02, 2012 at 11:10 am

      I first cook it then only fry it

      Reply
    46. Shipra Verma Bagai

      March 26, 2013 at 1:49 am

      Hi Raks, is there any sustitute for rice flour ? and can dat substitute be used in fried ladies finger as well ? Thanks πŸ™‚

      Reply
    47. RAKS KITCHEN

      March 26, 2013 at 2:03 am

      You can try using Besan flour and see. But do not skip corn glour.

      Reply
    48. VijiJayaKkjvg

      July 11, 2013 at 12:41 pm

      Hai iam VijiJayaKkjvg from chennai.i came to know about your site through jeyasrikitchen .wow! There are so many s implement. Sout h indian varaiites in your recepie index.good job.

      Reply
    49. Sathya Priya

      November 11, 2013 at 1:38 am

      Lovely fry raji and nice clicks of course.I used to do with the same ingredients .But i will not fry it.Just pan roasting it.

      Reply
    50. nagamani seshadri

      November 11, 2013 at 1:38 am

      hai, iam nagamani from pondy. all ur menus are very super. we r waiting for ur next lunch receipe be quick. thanks for ur receipes.

      Reply
    51. nagamani seshadri

      November 11, 2013 at 1:38 am

      i try this receipe, its simply super. combination is great.

      Reply
    52. Appudhl Patil

      December 11, 2015 at 11:13 am

      nice food

      Reply

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