INGREDIENTS:
METHOD:
Par boil the seppankizhagu either in a pan or pressure cook for 1 whistle. Cool it down and take out the skin.
Cut the seppankizhangu into roundels and add the rice flour, pepper powder, salt, sambar powder, asafoetida and turmeric powder. Mix well with your hands and refrigerate this for half an hour. I normally do this previous day night and fry this next morning.
Heat the oil in a pan for deep frying.Fry them in batches till golden brown. Drain them in a kitchen towel.
This seppankizhangu fry will go well with sambar rice, rasam rice and curd rice too.
NOTE: SowmyaOngoing Event + Giveaway – CEDD – HONEYOngoing Event – CWF – Whole Wheat Flour
Δ
