Seppan Kizhangu Varuval ( Taro / Arbi Fry )

Simple South Indian style Seppan kizhangu fry (Hindi- Arbi; English- Taro). Taro is native to Southern India and Southeast Asia. It is a starchy root vegetable. Boiling is the best way to cook this vegetable, so that it is easy to peel the skin & helps to cook fast. It is really tasty dish with curd/ yogurt rice, sambar rice etc., This dish is one of my favorite recipe, were I inspired from mom.

Also refer; Plantain Fry / Vazhakkai Fry ; Potato Stir Fry ; Indian Spiced Hasselback Potato Fry

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Taro / Seppan Kizhangu – 4 nos.

Red chili powder – 1 tsp

Jeera powder – 1 – 2tsp

Coriander powder – 1 tsp

Garam masala – 1/2 tsp

Salt to taste

Oil for pan fry


  • First boil the taro & remove the skin.
  • Mix all the spices & salt into the small bowl.

  • Add finely sliced taro to the mixture by sprinkle some water.

  • Marinate for 10 – 15 minutes in refrigerator (take out from the fridge before frying).

  • Add oil to the pan, add jeera & marinated taro by tossing for 5 – 10 minutes on low flame or until the masala gets brown.

  • Garnish with fried curry leaves on top.

  • Serve it hot & enjoy !!


Gyoza (Potstickers) – Pan Fried Dumplings / Chicken Dumplings !!

Today’s recipe is Gyoza (dumplings) is one of the favorite recipe in Chinese & Japanese cuisine. It is really easy to prepare in home like restaurant style. I used garam masala to give Indian punch to my gyoza (dumplings), this helps to gives nice flavor & taste to dish. For dipping sauce, in a small bowl add soy sauce, chopped spring onions & mix it well.






For Dough;

All purpose flour / maida – 1/2 cup

Boiled water – as required

Salt to taste

For Filling;

Minced chicken – 1/2 cup

Onion – 1 small finely chopped

Ginger – 1 tbsp finely chopped

Spring onion – 2 tbsp finely chopped

Soy sauce (low sodium) – 1 1/2 tsp

Sesame oil – 1 tsp

Garam masala – 1/2 tsp


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For the dough;

  • In a bowl, combine all the ingredients & knead into a soft pliable dough.
  • Rest the dough for 30 minutes & start to knead for another 10 minutes.
  • put a hole in center of the dough & slowly make into circle.
  • Divide the dough into small 18 equal portions & keep aside.

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For the filling;

  • Combine the minced chicken & seasoning in a small bowl
  • knead the mixture with hands / chopstick until the texture becomes sticky.
  • Now add the rest of fillings ingredients and mix it well.

How to make Gyoza / Dumplings;

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  • Roll out each portion of the dough into very thin circles.
  • Place a teaspoon of chicken filling in the centre of the circle.
  • Fold the wrapper in half over the filling and pinch it in the center with your fingers. 
  • Pinch the corner on both side of it as shown in above figure. Make 2-3 pleats, continue with the left & right side of the gyoza / dumplings.
  • After finishing it is looks like half moon shape. Repeat the same procedure for remaining wrapper.
  • Heat a teaspoon of oil in a frying pan over medium high heat.
  • once the pan get hot, place the gyoza / dumplings in a single layer, flat side down in a circular shape.
  • When the bottom of the gyoza turns golden brown, add ¼ cup of water to the pan.
  • Immediately cover with a lid and steam the gyoza for about 2 minutes or until most of the water evaporates.
  • Steam in a greased steamer for about 10 minutes.
  • Serve hot & enjoy it with sauces.

Suzhiyam / Fried Sweet Dumplings !!

SUZHIYAM is one of the most popular diwali special recipe in South Indian Cuisine !! This recipe is my hubby’s most favorite. My Mother-in-law use to make this dish on every diwali feast. So this time it was on my do list.

Suzhiyan or Seeyam or SUZHIYAM is a delicious sweet dish in which channa dal, cardamom, coconut puran stuffed in maida or urad dal batter. It is really easy to prepare. This recipe is similar to puran poli or obbattu. I used turmeric because this give a nice appetizing color & flavor to the dish. Stuffing can be prepare as per wish. This could be also made with spicy stuffed balls using dosa or idli batter.

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For Puranam;

Channa dal / split chickpea – 1/2 cup soaked for 4 hours

Jaggery – 1/2 cup

Ghee – 2 tsp

Dry coconut flakes – 2 tbsp

Cardamom powder – 1 1/2 tsp

For Batter;

Maida / all purpose flour – 1 cup

Turmeric – 1/4 tsp (optional)

Salt to taste

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Clean & soak the channa dal for 3 – 5 hours.

Cook chana dal, allow to cool, mashed it with a masher and keep aside.

Boil around 1/4 cup of water, add the crushed jaggery, allow to melt & remove the residue by filtering it.

In a wide open pan add jaggery syrup, ground channa dal, cardamom, dry coconut & cook it until the water evaporates completely .

Make 10 – 15 balls around gooseberry size.

In a separate bowl add maida, turmeric, salt, add some water to make a batter (like dosa batter)

Heat oil in a kadai on medium flame.

Dip the balls into the maida batter, fry them till they become golden brown & remove the extra fat using paper towel.

Serve hot & enjoy it !!

Medu Vadai / Crispy Urad dal Vada !!!

Vadai is a savoury fritter-type snack from South India.  It is an important menu for every festivals & pooja. This medu vada is one of my favorite snack. There are many different varieties like sambar vada, dhai vada or thair vadai etc., I love to watch my mom while prepare vadas during festival but I never helped her because am so scared to drop the vadas in oil. This is my second attempt in making these medu vadas, I really loved the way it came out. It is simple & easy to make crispy & spongy “medu vada “.







Urad dal (whole) – 1/2 cup (soaked)

Red Onion – 1no. (thinly sliced)

Green chilies – 4 nos. finely chopped

Crushed pepper corns – 1 tsp

Ginger – 1 tsp finely chopped

Cilantro – 1/8 cup finely chopped

Salt to taste

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Clean, wash & soak the urad dal for 2- 4 hours.

Grind the soaked dal to a smooth batter by adding a little water as required.

Now add the crushed pepper, onions, green chilies, ginger, cilantro and salt.

Heat the oil in a kadai on medium flame.

First wet your hand, take a small portion of the mixture on a greased plastic cover, make a hole in the centre as shown above picture.

Now slowly drop the vadas to the oil.

Deep fry the vada till both sides turn golden brown in colour.

Repeat with the remaining batter to make vadas & remove the excess oil by using paper towel.

Serve hot with coconut chutney and sambhar !!



Batter should be soft & thick so it’s easy to hold the shape.

Always cover the grounded batter with plastic wrap so it helps not to dry.

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As soon as the batter is grounded , don’t let it sit on the counter for longer time this makes it ferment & absorb more oil.

Another way to make vadai is take a small portion of the mixture, make a hole in the centre with the thumb.

Indian Spiced Hasselback Potatoes

Hasselback potatoes are a type of potato dish. The name is derived from the restaurant where they were first introduced in the 1940s, Hasselbacken in Stockholm, Sweden which opened in that city in 1748 and where they are called hasselbackspotatis.

Hasselback potatoes is a simple & easy dish. The baked potato becomes crispy & brown, while the inside is soft and creamy. Medium sized potatoes work best. Potatoes with an oblong or oval shape are most often used.

I made this hasselback potato with south Indian twist. This is really delicious than usual potato fries

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Potatoes – 3 medium size

Butter – 1 tbsp (melted)

Pepper powder – 1 tsp

Cumin / jeera powder – 1 tsp

Garam masala – 1 tsp

Garlic – 3 cloves finely chopped

Curry leaves – few chopped finely

Salt as required

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  • Preheat the oven to 425˚F.
  • Wash the potatoes in cold water & remove the moisture using clean kitchen towel.
  • Put the potato on a chopping board, flat side down.
  • Using sharp knife cut the potatoes from one end, almost all the way through, at about 3 to 4 mm intervals.
  • Arrange the potatoes in a baking tray.
  • Apply melted butter, seasoned with salt, pepper, cumin powder & garam masala over the top & in between the slits.
  • Spread the finely chopped garlic, curry leaves on  in between the slits.
  • Bake the potatoes for about 30 – 40 minutes or until the potatoes turn crispy and the flesh is soft.
  • Serve hot & enjoy.

Crispy Chickpea Spinach Vada / Palak Keerai Masal Vadai / Spinach patties!!

Masal vadai / Paruppu vadai is the most famous snack & side dish in South Indian cuisine. In this recipe I specially added spinach, this can be substitute with any other greens. Masala vadai can be served with chutney like coconut, mint, coriander etc.,

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Onion – 1 no. (chopped finely)

Spinach – 1 cup (finely chopped)

Cilantro – ¼ cup (finely chopped)

Ginger – 2 tsp (finely chopped)

Green Chilies – 3 (chopped finely)

Hing / Asafoetita – ¼ tsp

Oil for frying

Salt to taste

To Grind;

Chickpea / Kadala Parupu – ½ cup

Sombu / anise seeds – 1 tsp

Garlic – 6 cloves

Jeera/ cumin – 1 tsp

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  • Soak the chickpea for at least 2 hours.

  • Add soaked chickpea, garlic, anise seeds & jeera to the mixie jar & ground it coarsely.

  • Now add green chilies, ginger, onion, salt, hing to the grounded mixture (dal mixture).

  • Make equal size balls & keep aside. Simultaneously, heat the oil in kadai.

  • Shape each ball to flat patties of medium thickness.

  • Deep fry the patties until golden color by flipping both sides on medium flame, until done.

  • Drain the excess oil using paper towel.

  • Serve hot & enjoy it with tea/ coffee with coconut chutney..


Remove moisture from spinach before using it.

Always cook the patties / vada in medium flame.

No need to add water while grinding.

For more crispiness, add rice flour.