Maravalli Kizhangu Adai | Tapioca Adai (VIDEO)
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Tapioca is known as Maravalli Kizhangu. It is a starchy and root vegetable. I am very fond of tapioca chips and also tapioca masala which is made for an evening snack. It is available in various form, including flour, meal flakes and pearls (sabudana).
Tapioca adai was very new and unique when I first heard this from my cousin Yogeswari. She is a great cook and she uploads her dishes on her Instagram and Facebook. Once she uploaded maravalli kizhangu adai and then I asked her for the recipe. It took a very long time for me to find tapioca in my place due to lockdown.
I always try a few times before I make a video or upload on my blog. So did the same thing for this recipe. I tried a few times and we all enjoyed this dish so I thought I will share this recipe with my readers too. Try this recipe and share your views with me.
Tapioca Adai goes well with Coconut Chutney and Idli Chutney powder.
Tips to make perfect Tapioca Chillas:
- Adjust red chillies according to your preference.
- You can make adai as soon as the batter is ready. Fermentation is not required.
- Serve with coconut chutney and Idly Chutney powder.
- Cover and cook for better result.
Benefits of Tapioca:
- It is very easy to digest.
- It supports to gain weight.
- It is rich in iron and low in sodium.
- It regulates blood pressure.
- It controls Diabetes.
Here is the step by step process for Tapioca Adai:
Soak 1 cup idly rice for 3 to 4 hours.
Peel and cut the tapioca into pieces.
Take the cut tapioca in a blender along with 2 red chillies,
1 tsp peppercorns, 1 tsp cumin seeds.
Now add very little water and make a smooth paste. Transfer the batter in a bowl.
In the same blender take the soaked idly rice and make a coarse paste.
Then mix rice batter along with the tapioca batter well. Now add salt,
1 onion, 2 tbsp coriander leaves,
3 sprigs curry leaves and mix everything well.
Take a pan, spread a ladle of batter on the pan
and sprinkle some oil. Now cover and cook for a minute and flip it over. Cook again for a minute on the other side.
Tapioca Adai is ready to serve with coconut chutney and idli chutney powder.
Tapioca is blended to a smooth paste and mixed along with rice batter, onion, coriander leaves and curry leaves to make a flavourful chillas.
Ingredients
- Tapioca - 1 medium size (roughly chopped)
- Idly Rice - 1 cup
- Onion - 1 number (finely chopped)
- Coriander Leaves - 2 tbsp
- Curry Leaves - 3 sprigs (finely chopped)
- Red Chillies - 2 numbers
- Peppercorns - 1 tsp
- Cumin Seeds - 1 tsp
- Salt to taste
- Oil
Method
- Peel and cut the tapioca into pieces.
- Soak 1 cup idly rice for 3 to 4 hours.
- Take the cut tapioca in a blender along with 2 red chillies, 1 tsp peppercorns, 1 tsp cumin seeds.
- Now add very little water and make a smooth paste.
- Transfer the batter in a bowl.
- In the same blender take the soaked idly rice and make a coarse paste.
- Then mix rice batter along with the tapioca batter well.
- Now add salt, 1 onion, 2 tbsp coriander leaves, 3 sprig curry leaves and mix everything well.
- Take a pan, spread a ladle of batter on the pan and sprinkle some oil.
- Now cover and cook for a minute and flip it over.
- Cook again for a minute on the other side.
- Tapioca adai is ready to serve with coconut chutney and idly chutney powder.
Notes
1. Adjust red chillies according to your preference.
2. You can make adai as soon as the batter is ready. Fermentation is not required.
3. Serve with coconut chutney and Idly Chutney powder.
4. Cover and cook for better result.
Serve with Love
