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.
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.
Vazhakkai roast recipe
- 1 Vazhakkai/ raw banana
- 1 teaspoon Red chilli powder
- ⅛ teaspoon Turmeric
- 2 teaspoon Idli podi with rice or rice flour/ besan
- Oil – As needed
- 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.
- 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.
📸 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.
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.
3. After that, add idli podi or rice flour/ besan to it and again mix gently to coat.
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.
Serve as an accompaniment as well as we can even have as such.