Saturday, January 9, 2016

Maravalli kizhangu vadai / Tapioca vadai

This is the season of tapioca in Chennai. We used to have lots of tapioca chips during our college days as evening snack. I was in no mood to make chips, So i choose to make the batter to prepare idly, dosai and vadai. All turned out interestingly Good. So Here is the recipe to help you all out, if you need to to try this vegetable.

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


for the batter:
  • Par boiled rice - 1 cup
  • Raw rice - 1 cup
  • Urad dal - 1/2 cup
  • Maravalli kizhangu / Tapioca - 1 big one(peeled and grated) / 2 cup's
for vada's:

Onion - 1
Curry leves - 1 sprig (finely chopped)
Green chilli - 1 (finely chopped)
Sunflower oil - 1 cup (to deep fry the vada'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. Add finely chopped onions, and finely chopped green chilly and curry leaves to the batter. mix the batter well.

6, Heat Oil in a frying pan. Once the oil is heated, drop a spoonful of batter to the oil. and fry it in slow flame till the vadai turns into golden color.

7. Remove the vadai from oil to a kitchen towel and drain the excess oil.

8, Serve the Vadai hot with your favorite chutney.


This batter will not be like urad dal batter, which makes it impossible to make vadai with holes in center.

You can use this batter to make Idly and Dosa.

I served the vadai with vara milagaai chutney, which turned out to be great accompaniment.

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