how to make maravalli kilangu vadai (kizhangu)/tapioca vadai
how to make maravalli kilangu vadai (kizhangu)/tapioca vadai
This tapioca root is all into its season now. Very common thing made out of this tapioca is to cook them simply with needed salt and have it. It may sound simple but most of us here love this steamed staple either with spicy chutney or sambar. My paati(grandma) used to say that during those days they make idli and dosa only once in a while but this steamed tapioca root was their morning breakfast for majority of the days.The maravali kizhangu root is extensively versatile just like potatoes and surely 
we can make everything that can be made with potatoes. Next popular addictive snack that we make from this tapioca is the most decadent marvalli kizhangu chips recipe which is already in my blog and please do check this and try for sure. I have tried this vadai using this root and it’s just like what we do for ordinary masala vada recipe and it tasted excellently delicious. Now here in this post we will now see how to make maravalli kilangu vadai.
how to make maravalli kilangu vadai (kizhangu)/tapioca vadai
INGREDIENTS:
Tapioca/maravalli kizhangu – one small piece(2-3 inch piece)
Kadala paruppu /bengal gram dal – 1/2 cup
Red chillies – 2-3
Sombu/fennel – 1 tbsp
Garlic cloves – 2-3
Ginger – a small piece
Some curry leaves
Some crystal salt as per taste
Chopped big onions – 3-4 tbsp
Chopped cashews – 1 tbsp(optional)
oil for frying
METHOD:
1.Soak tapioca for some hours and peel the outer skin and take the given amount for the recipe and grate them with a grater.
2.In-between soak bengal gram dal with fennel and red chillies for 2 hours.
3.Then after its soaked well drain them without any water before grinding.
4.Grind dal, sombu ,chillies, salt,curry leaves ,ginger and garlic once to make them coarsely done.
5.After that add the grated tapioca to this dal mixture and grind them without adding water to a coarse mixture.
6.No need to grind it smooth check for salt and if needed add, then mix in some cashews-onion mix well and keep.
7.Now heat a kadai with oil and when its hot make vadai’s like we make for masala vadai.
8.Take a ball of batter press between two palms and drop it in oil.
9.Do the same for all and fry it till golden.
10.Adjust the flame then and there till vadai’s are all cooked inside.
11.Take out in a tissue and serve hot.
how to make maravalli kilangu vadai (kizhangu)/tapioca vadai
Ingredients
- Tapioca/maravalli kizhangu - one small piece 2-3 inch piece
- Kadala paruppu /bengal gram dal - 1/2 cup
- Red chillies - 2-3
- Sombu/fennel - 1 tbsp
- Garlic cloves - 2-3
- Ginger - a small piece
- Some curry leaves
- Some crystal salt as per taste
- Chopped big onions - 3-4 tbsp
- Chopped cashews - 1 tbsp optional
- oil for frying
Instructions
- Soak tapioca for some hours and peel the outer skin and take the given amount for the recipe and grate them with a grater.
- In-between soak bengal gram dal with Aniseed and red chillies for 2 hours.
- Then after its soaked well drain them without any water before grinding.
- Grind dal, sombu ,chillies, salt, curry leaves ,ginger and garlic once to make them coarsely done.
- After that add the goated tapioca to this dal mixture and grind them without adding water to a coarse mixture.
- No need to grind it smooth check for salt and if needed add, then mix in some cashews-onion mix well and keep.
- Now heat a kadai with oil and when its hot make vadai’s like we make for masala vadai.
- Take a ball of batter press between two palms and drop it in oil.
- Do the same for all and fry it till golden.
- Adjust the flame then and there till vadai’s are all cooked inside.
- Take out in a tissue and serve hot.
Notes
Dal should be soaked at least for two hours.
The wetness from the tapioca itself is enough to grind the batter.
The vadai will be un-cooked if you keep on frying in very high flame.