Tuesday, February 7, 2012

Maravalli kizhangu dosai / Tapioca dosai

Maravalli kizhangu / Tapioca is a seasonal root. My Dad used to tell that, maida is obtained from this root. even i learned from web that sago(javvarisi) and arrowroot are obtained from this veggie. anyway i am not sure about all this. At home mom used to steam this kizhangu and give for us with sugar.

maravalli kizhangu dosai served with varamilagaai chutney(recipe below) and grand sweets chettinad poondu kuzhambu.

I have been craving to try vadai with maravalli, finally i tried it today. it was so different and crispy vadai i have ever ate. before i go with vadai, i wanted to share dosai and idli made with this maravalli kizhangu.

Maravalli kizhangu dosai

 serves : 4 
 soaking time : 4 hrs.
fermentation time : overnight   
preparation time: 10 mins.
this batter can be used to make idli and dosai.
recipe given is to grind using wet grinder, you can reduce the quantity into half, if you want to grind using mixie

  • Par boiled rice - 1 cup
  • Raw rice - 1 cup
  • Urad dal - 1/2 cup
  • Maravalli kizhangu - 1 big one(peeled and grated) / 2 cup's


1. Soak the par boiled rice and raw rice together in water for about 3-4 hrs. soak the urad dal in water for about one hour.

2. Peel the outer skin of maravalli / tapioca and wash it thoroughly. then grate with the help of grater or chop them into small pieces.

3. Now first grind the urad dal with 1/2 cup of water sprinkled in between while grinding, just as we grind for idli/dosa's. after 30 minutes, add the soaked rice and grind finely. sprinkle water in between. finally add the grated maravalli kizhangu and let it grind into a smooth paste. together it will take about 45 minutes to 1 hour for grinding in your wet grinder.

4. Let the batter ferment for about 6 hrs. dilute the batter with salt required for making dosa, add salt to the batter and mix well.

5. Now make thin dosa's  and serve with varamilagai chutney.

Maravalli kizhangu Idli:

I also made idli's which turned out so soft and fluffy.

                                           Varamilagaai chutney / Kaara chutney

serves : 2 
preparation & 
cooking time : less than 15 minutes


  • Onion - 1
  • Tomato - 1
  • urad dal - 1 tsp
  • channa dal - 1 tsp
  • mustard - 1 tsp
  • grated coconut - 2 tbsp
  • Dry red chillies - 3
  • Oil - 1 tsp


1. Heat a tsp of oil in a pan, add  mustard and let it splutter, add urad dal, channa dal and roast till it turns golden in colour.

2. Then add onions and saute till it turns translucent. then add tomatoes and saute till it turns mashy. add salt to taste and finally mix the grated coconut and remove from flame.

3. Cool them all and grind into smooth chutney with little water.

Idli's were so soft and fluffy. Try out this root veggie, which is very good for health too. Maravalli kizhangu can just be steamed and eaten with sugar or salt. you can make vadai, dosai, idli, adai with this kizhangu. i guess puttu can also be made. such a versatile healthy root vegetable..


  1. This sounds YUMMY..Bookmarked..


  2. Amma would add Javarisi to the rice while soaking to get soft Dosais but this is new to me. We get a lot of the Kizhangu here and I can try it sometime.
    For the Dosai I like the last pic better than the rest.

  3. wow, that dosa looks just awesome.

  4. Very different type of idli/dosa batter. Nice to see those soft idlies. Yum!


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