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Stuffed Seppankizhangu Leaves Fry | Tara Root Leaves Stir-Fry
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Stuffed Seppankizhangu Leaves Fry | Tara Root Leaves Stir-Fry

Can be served as Poriyal or a Snack
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Poriyal Varieties (South Indian Curries), Snacks
Cuisine: Indian, Tamilnadu
Servings: 5 people
Author: Sowmya Venkatachalam


  • 4 Colocassia Leaf / Tara Root Leaf / Seppankizhangu Leaf
  • 0.5 cup Gram Flour (Besan / Chickpea Flour)
  • 0.25 cup Rice Flour
  • 1 tsp Red Chili Powder
  • Asafoetida (Asafetida / Hing) a Pinch
  • 1/2 squeezed Lemon

For Tempering

  • 1 tsp Oil
  • 1 tsp Mustard Seeds


Prepare Stuffing

  • In a mixing bowl, add gram flour, rice flour, red chili powder, salt, asafoetida and mix well. Squeeze lemon juice and mix well. Add water little by little and make it to thick paste. The paste should not be thin like bajji batter and should not be very thick. This spice paste is ready. We use this paste to spread the colocassia leaves.

Stuffing Leaves

  • Wash each colocassia leaves thoroughly. The center stem would be thick. Gently using scissors cut the leaves in half and discard the stem. Now turn the leaf to back side and start spreading the thick spice batter which we prepared in the first step.

Rolling Stuffed Leaves

  • Roll each stuffed leaf starting from the thin side, to the broad side. Grease the Idli plates and place the rolled leaves and steam cook the leaves for 7-10 mins

Cut Steam Cooked Leaves

  • Allow the steam-cooked colocassia leaf rolls to cool down completely. Chop each steam rolled leaf into small pin wheels.

Frying Process

  • Heat oil in pan. Add mustard seeds and start to sputter. Add the chopped steam rolled leaf to the pan and keep the flame low and allow the Stuffed Seppankizhangu Leaves to fry and become crispy and then switch off the flame

Serving Time!

  • Serve the delicious Stuffed Seppankizhangu Leaves Fry as a snack or as a poriyal and enjoy the tasty food