known as Chama Dumpa in Telugu, Arbi in Hindi, Seppankizhangu or
Cheppankizhangu in Tamil and Chembu in Malayalam. In Indian, taro root
is a common vegetable served in many ways, such as deep fried in oil, or
cooked in a tamarind gravy with lots of Indian spices. I have already
posted a arbi fry recipe with
coconut and today’s recipe is another deep fried version. This tastes
particularly good with cooked rice with a dollop of ghee. You can also
serve with sambar rice, curd rice or any South Indian pulusu. If you are looking for more recipes, then do check this Recipe Index.
Chamadumpa Fry / Cheppankizhangu Fry / Arbi Fry Recipe:
Preparation & Cooking Time : 25 mins
Serves: 4 persons
Taro Root / Arbi : 12 – 15
Besan / Chickpea Flour: 1 tbsp
Rice Flour: 1 tsp
Red Chilli Powder: ½ tsp or as required
Turmeric Powder: ¼ tsp
Salt to taste
Oil for deep frying
and pressure cook the taro for 2 whistles and let them cool completely.
salt, red chilli powder and turmeric powder to the slices. Mix well and
slices into hot oil.