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    Home » Recipes » Accompaniments

    Vazhakkai roast recipe, vazhakkai tawa fry

    October 23, 2017 by Raks Anand 11 Comments / Jump to Recipe

    vazhakkai-tawa-fry
    Jump to:
    • 🌶 Spice powders
    • 📖 Variations
    • 🥘 Serving suggestions
    • Avoid gastric issues
    • 📝 Related posts
    • Recipe card
    • 📸 Step by step photos

    Vazhakkai roast, plantain tawa fry recipe with full video, step by step pictures. This is a simple accompaniment for lunch or even can have as such.

    I make vazhakkai tawa fry very often whenever I want to cook something quick as side dish for lunch. Because, this is so easy to prepare. No chopping onion, tempering part etc., but just slice, coat with spice powders and cook over tawa. And it turns out so tasty. Both Vj and Aj loves this.

    🌶 Spice powders

    Usually, I make it with my sambar powder as masala for coating. But after I made this idli podi with rice, started using it in different roasts. It turns out crispy because of rice and flavorful because of the spices that have been added in the podi.

    So I have given the recipe with idli podi, you can replace this with sambar powder and rice flour. There are various options for the spicy masala coating. Some of my friends even grind fresh masala paste with dhaniya, coconut, fennel seeds and red chilli.

    But, since this is made as comfort cooking option, I add my sambar podi. You can also use red chilli powder, dhaniya powder and turmeric alone if you do not have sambar powder.

    vazhakkai-roast

    📖 Variations

    You can use a slicer (preferably with thickness adjust-able) or knife.

    Cutting style - You can slice the plantain in different ways as you like. Peel the skin off and slice length wise long as such. I cut into two and slice lengthwise too.

    You can adjust the thickness. Some like it thick and soft when cooked. While some like thin and crisp after roasted.

    🥘 Serving suggestions

    So delicious with all south Indian lunch items like sambar, kuzhambu varieties and even a simple rasam! This tastes best when had hot, but even after cooling down, the taste is good, only texture might be different.

    Avoid gastric issues

    • Use 2 crushed garlic
    • ½ teaspoon ginger garlic paste while coating
    • Use a lavish sprinkle of asafoetida
    • Other spices like coriander, chilli powders also helps

    📝 Related posts

    Browse 10 vazhakkai recipes here.

    GOES WELL WITH

    • Sambar
    • Rasam
    • Kuzhambu

    RELATED POSTS

    • Raw banana curry with fresh ground masala
    • Plantain chips
    • Vazhakkai curry

    Click here to read vazhakkai roast in tamil

    Recipe card

    vazhakkai-roast
    Print Pin
    5 from 1 vote

    Vazhakkai roast recipe

    Vazhakkai roast, plantain tawa fry recipe with full video, step by step pictures. This is a simple accompaniment for lunch or even can have as such.
    Course Side Dish
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings 2
    Cup measurements

    Ingredients

    • 1 Vazhakkai/ raw banana
    • 1 teaspoon Red chilli powder
    • ⅛ teaspoon Turmeric
    • 2 teaspoon Idli podi with rice or rice flour/ besan
    • Salt
    • Oil – As needed
    Prevent your screen from going dark

    Instructions

    • Peel the skin of plantain, wash well and slice thickly than we do for chips. You can slice into rounds or lengthwise too.
    • Add red chilli powder, turmeric and salt. Mix with a tablespoon of water to coat the plantain. (If using sambar powder, skip red chilli powder). Set for 10 mins.
    • Add idli podi or rice flour to it and again mix gently to coat.
    • Heat tawa, place the plantain over it and cook in medium flame. Just ½ to 1 minute. Drizzle a teaspoon of oil.
    • Flip and cook the other side too until golden. Repeat to finish.

    Video

    Notes

    • If not using my idli podi with rice, you can use 1 teaspoon of sambar powder and 2 teaspoon of rice flour.
    • even if you don’t have/ don’t want to use sambar powder, use red chilli powder, ½ teaspoon coriander seeds powder. You can also add a pinch of cumin seeds powder and pepper powder.
    • Do not slice too thin.
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    📸 Step by step photos

    1. First peel the skin of plantain, wash well and slice thickly than we do for chips. You can slice into rounds or lengthwise too.

    Slice vazhakkai

    2. Then add red chilli powder, turmeric and salt. Mix with a tablespoon of water to coat the plantain. (If using sambar powder, skip red chilli powder). Set for 10 mins.

    marinate with spices

    3. After that, add idli podi or rice flour/ besan to it and again mix gently to coat.

    add idli podi/ rice flour or besan

    4. Lastly, heat tawa, place the plantain over it and cook in medium flame. Just ½ to 1 minute. Drizzle a teaspoon of oil. Flip and cook the other side too until golden. Repeat to finish.

    roast over tawa

    Serve as an accompaniment as well as we can even have as such.

    golden roasted plantain tawa fry

    Other

    • Daangar pachadi | Urad dal powder raita
    • Brinjal Moju Recipe
    • Onion raita recipe, how to make onion raita
    • Pulikuthi kuzhambu recipe, Puli kuthi poricha kuzhambu

    Reader Interactions

    Comments

    1. Harini Kumarasamy

      October 23, 2017 at 9:17 am

      SUPER RAKS......I REALLY LOVE IT......

      Reply
    2. vanitha siva

      October 27, 2017 at 3:54 am

      Using idli podi is new to me.thanks for this new tips

      Reply
    3. Rajagopal Pokalori

      February 12, 2019 at 10:22 am

      i suggest parboil the plantains before you start your steps, like hard boil once. Otherwise the end product could be hard and will become harder when it cools down.

      Reply
    4. Raks Kitchen

      February 12, 2019 at 10:26 am

      I prepare the same way and it is made the same way by elders at home too. Its pretty straight forward method. No need to boil, it gets cooked as we slow roast.

      Reply
    5. Rajagopal Pokalori

      February 14, 2019 at 3:05 pm

      Good, for some reason the variety (Burro banana) we get in the US tends to become tough when it comes to room temperature. So I generally blanch (if not parboil) the plantains before any application like this one here.

      Reply
    6. vidhya das

      June 07, 2019 at 1:22 pm

      Tried it today ,being a beginner i got good results!thanks for the recipe

      Reply
      • Raks Anand

        June 19, 2019 at 8:37 pm

        Thank you 🙂

        Reply
    7. Vidhya

      June 07, 2019 at 11:06 pm

      I prepared in the morning,it was nice n crisp but It became dry by lunch time.

      Reply
      • Raks Anand

        June 19, 2019 at 8:37 pm

        Best when had hot and fresh 🙂

        Reply
    8. Kalpana

      July 31, 2020 at 6:13 am

      Followed the recipe as is (without the notes) - it tastes excellent! Thank you

      Reply
      • Raks Anand

        August 01, 2020 at 9:04 am

        Thank you for your feedback 🙂

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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