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. Both Vj and Aj loves this. I make this usually 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 flavourful 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.
How to make vazhakkai roast video:
Vazhakkai roast recipe
Recipe Cuisine: Indian | Recipe Category: Sides
Prep Time: 15 mins | Cook time: 20 mins | Serves: 2 | Author: Raks anand
Click here for cup measurements
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.
Click here to read vazhakkai roast in tamil
Ingredients
Vazhakkai/ Plantain – 1
Red chilli powder – 1 tsp
Turmeric – 1/8 tsp
Idli podi (or rice flour) – 2 tsp
Salt – As needed
Oil – As needed
Method:
- 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 tbsp 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 1/2 to 1 minute. Drizzle a tsp of oil.
- Flip and cook the other side too until golden. Repeat to finish.
Notes
- If not using my idli podi with rice, you can use 1 tsp of sambar powder and 2 tsp of rice flour.
- If you even don’t have/ don’t want to use sambar powder, use red chilli powder, 1/2 tsp coriander seeds powder. You can also add a pinch of cumin seeds powder and pepper powder.
- Do not slice too thin.
Prepare vazhakkai roast Step by step:
- 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 tbsp 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 1/2 to 1 minute. Drizzle a tsp of oil.Flip and cook the other side too until golden. Repeat to finish.
Serve as an accompaniment or can even have as such.
SUPER RAKS……I REALLY LOVE IT……
Using idli podi is new to me.thanks for this new tips
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.
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.
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.