Another crispy version of arbi fry with less oil.
1/4 kg arbi/colacassia/chepankazhangu/Taroroot
2 tsp oil
1/2 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
1/2 cup poha/beaten rice powder
Pressure cook the arbi and remove the skin. Cut into small rounds.
Heat oil and add mustard seeds and dal. When it splutters, add turmeric powder and poha powder. Add arbi, red chilli powder and salt. Mix well and keep roasting on low flame till crispy.
Serve with rice.
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