Cheppankizhangu Cutlet, Arbi Cutlet Recipe

Cheppankizhangu Cutlet, Arbi Cutlet Recipe. Cutlet using Cheppankizhangu – Cheppankizhangu is also called as Taro root or Colocassia. This is a fantastic snack perfect for evening with tea. I even serve it as a first course for dinner. Here is how to do Cheppankizhangu Cutlet.

Note : If this vegetable is not fully cooked, it can cause intense discomfort in the throat. So that’s the word of caution.

Soak the Cheppankizhangu / Arbi in water for 10 minutes and wash them thoroughly to get rid of sand. Cook the Cheppankizhangu / Arbi in lots of water (4-5 cups) in a pressure cooker for exactly 3 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Drain the water. Peel the skin of Cheppankizhangu / Arbi. The skin should peel off easily. It might be slightly slimy. Note that the veggie is now fully cooked and soft.

Mash the Arbi with hand. The veggie will be slimy. Add in the rest of the ingredients and mix well. Its a very sticky mixture. The besan (chickpea flour) will help in binding the mixture. Arbi is a very bland veggie. Add a good amount of green chillies to up the flavor. The onions and the greens gives a nice bite to the cutlet.

Wash your hands thoroughly and using wet hands, portion the arbi dough into small balls. Press the balls into patties. Note: Make sure that your hands are wet. Wet hands make the dough easy to handle. Wash your hands in-between if necessary.

Roll the patties in bread crumbs. Set aside. Note: For homemade bread crumbs, run 4 slices of old sandwich bread in a mixie to a fine powder.

Heat oil until hot. Gently place the patties in hot oil and fry the patties till golden. It will take about 2-3 minutes. Drain the cutlets on paper towels.

Serve Arbi Cutlets – Taro root cutlets hot with ketchup.

• 250 grams arbi
• 1 onion, finely chopped
• 1 teaspoon finely minced ginger
• 6 green chillies, finely chopped
• 7 - 8 sprigs coriander leaves, chopped
• 2 stalks mint leaves, chopped
• 1 teaspoon salt
• 1/4 teaspoon asafoetida
• 1/2 cup besan (chickpea flour)

For Deep Frying

• 500 ml sunflower / canola oil

1. Pressure cook Arbi until soft. Peel and mash.
2. Add in the rest of the ingredients and mix well.
3. Using wet hands, portion the arbi dough into small balls. Press the balls into patties.
4. Roll the patties in bread crumbs. Set aside.
5. Heat oil until hot. Gently place the patties in hot oil and fry the patties till golden. It will take about 2-3 minutes. Drain the cutlets on paper towels.
6. Serve Arbi Cutlets – Taro root cutlets hot with ketchup.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Appetizer
• Cuisine: Tamilnadu

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• 250 grams arbi
• 1 onion, finely chopped
• 1 teaspoon finely minced ginger
• 6 green chillies, finely chopped
• 7 - 8 sprigs coriander leaves, chopped
• 2 stalks mint leaves, chopped
• 1 teaspoon salt
• 1/4 teaspoon asafoetida
• 1/2 cup besan (chickpea flour)

For Deep Frying

• 500 ml sunflower / canola oil

1. Pressure cook Arbi until soft. Peel and mash.
2. Add in the rest of the ingredients and mix well.
3. Using wet hands, portion the arbi dough into small balls. Press the balls into patties.
4. Roll the patties in bread crumbs. Set aside.
5. Heat oil until hot. Gently place the patties in hot oil and fry the patties till golden. It will take about 2-3 minutes. Drain the cutlets on paper towels.
6. Serve Arbi Cutlets – Taro root cutlets hot with ketchup.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Appetizer
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/cheppankizhangu-cutlet-arbi-cutlet/

When I first came across this recipe for dosa batter made with yeast, I was so excited to try it. This yeast dosa recipe works perfectly even in cold weather. The soft and spongy texture of the dosa and aroma of the fermented yeast batter makes breakfast really interesting. Do try it at home.

After soaking, drain the water and grind the batter with a cup of water. Add in the yeast and the cooked rice along while grinding. Grind to a smooth paste. Note: Soak the yeast in 2 tablespoon of water for 5 minutes and add while grinding.

Take a big bowl and transfer the batter to the bowl. Allow it to ferment for 2-3 hours. The batter will rise. So make sure that the bowl is big enough to accommodate the batter to rise. Mix the batter well.

Again, allow the batter to ferment for 5-6 hours or overnite. I have a neat little trick to avoid the batter from overflowing. I cover the bowl with a plastic wrap and prick 3-4 small tiny holes on the top for the batter to breathe. This way, the batter does not overflow.

After the fermentation, add in the salt to the batter and mix well. The consistency of the batter should be slightly thinner than the regular dosa batter. Dilute the batter with water if the batter is too thick. Use caution while adding water making sure not to add too much water.

Heat a dosa griddle/pan until medium hot. Apply few drops of oil on the griddle. Ladle the batter and pour it onto the griddle. Do not spread the batter like you do normal dosa. Spread it ever so lightly if necessary. Lots of holes will start forming on the top of the dosa. Cover the griddle with a lid and let it cook for a minute on low medium flame. This dosa is usually cooked only on one side. Do not cook the dosa on high heat!

The dosas are ready when the top is completely cooked and the bubbles have settled. Serve with Tomato Chutney , Vegetable Kurma or Fish Curry.

• 1 cup idli rice (par-boiled rice) ( 240 ml)
• 1 tablespoon urad dal
• 1/4 teaspoon fenugreek seeds
• 1 cup cooked rice
• 1/2 teaspoon active dry yeast
• 1/2 teaspoon salt

1. Wash idli rice well in running water. Soak the idli rice (par-boiled rice), urad dal and fenugreek seeds in water for a couple of hours.
2. After soaking, drain the water and grind the batter with a cup of water. Add in the yeast and the cooked rice along while grinding. grind to a smooth paste.
3. Take a big bowl and transfer the batter to the bowl. Allow it to ferment for 2-3 hours. Mix well and allow it to ferment again for 5-6 hours.
4. After the fermentation, add in the salt to the batter and mix well.
5. Heat a dosa griddle/pan until medium hot. Apply few drops of oil on the griddle. Ladle the batter and pour it onto the griddle. Cover the griddle with a lid and let it cook for a minute on low medium flame.
6. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 8 hours
• Cook Time: 15 mins
• Category: Main
• Cuisine: Karnataka