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Seppankizhangu Roast

Seppankizhangu Roast is an extremely easy and delicious side made by shallow frying masala coated slices of Seppankizhangu | Colocasia | Arbi.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Indian
Servings 3


  • 3 Arbi | Colocasia | Seppankizhangu | Taro Root
  • 3 tsp Sambar powder (adjust per taste)
  • ½ tsp Salt (adjust per taste)
  • ¼ tsp Turmeric powder
  • 4 Tbsp Oil


  • First wash and pressure cook the arbi for 2 whistles or until done. Let the pressure subside before opening the lid of the cooker. Peel the skin of the arbi and slice it into thick pieces.

    seppan kizhangu seppan kizhangu
  • In a plate, add the sambar powder, salt and turmeric powder. Sprinkle sufficient water (about 2-3 Tbsp) and make it into a thick paste. The consistency should be as shown in the picture.

    seppan kizhangu seppan kizhangu
  • Add the arbi slices to the plate and gently spread the masala paste over the arbi slices. Make sure that the masala is evenly spread out.

    seppan kizhangu seppan kizhangu
  • Heat a pan / tawa with the oil and roast the arbi slices in medium flame until nicely golden and crispy on the outside. Keep turning the arbi slices for even roasting.

    seppan kizhangu seppan kizhangu
  • Serve hot as a side for rice.

Notes | FAQ

- Do not overcook the seppankizhangu. In case you accidentally overcook, then refrigerate it for sometime until it is slightly firm and then slice it.
- For added crispiness, you can add about ½ tsp of rice flour while making the masala paste.
- While roasting, keep turning the arbi slices for even roasting or else you might taste raw masala on one side.
seppankizhangu roast seppankizhangu roast