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Home » ACCOMPANIMENTS » Vazhakkai roast recipe, vazhakkai tawa fry

Vazhakkai roast recipe, vazhakkai tawa fry

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

vazhakkai-tawa-fry

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. Just slice, coat with spice powders and cook over tawa. And it turns out so tasty. Both Vj and Aj loves this.

Spice powders/ masala to use for vazhakkai roast

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 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.

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 even use red chilli powder, dhaniya powder and turmeric alone if you do not have sambar powder.

vazhakkai-roast

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.

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

vazhakkai-roast
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Vazhakkai roast

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 tsp Red chilli powder
  • ⅛ tsp Turmeric
  • 2 tsp Idli podi with rice or rice flour
  • Salt – As needed
  • Oil – As needed

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 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.

Video

Notes

  • If not using my idli podi with rice, you can use 1 tsp of sambar powder and 2 tsp of rice flour.
  • even if you 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:

  1. Peel the skin of plantain, wash well and slice thickly than we do for chips. You can slice into rounds or lengthwise too. step-1
  2. 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. step-2
  3. Add idli podi or rice flour to it and again mix gently to coat. step-3
  4. 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. step-4

Serve as an accompaniment or can even have as such.
vazhakkai-roast-recipe

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Filed Under: ACCOMPANIMENTS Tagged With: plantain roast, raw banana fry, vazhakkai roast, vazhakkai tawa fry

Previous Post: « Inji thogayal recipe, how to make ginger thogayal
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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 7, 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 7, 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 1, 2020 at 9:04 am

      Thank you for your feedback 🙂

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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