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Thursday, March 3, 2016

Maravalli kizhangu adai
Tapioca known as maravalli kizhangu, kuchi kizhangu or kappa kizhangu is family favorite. We buy when ever we find. I got few last week from mustafa and boiled with salt for Vj and had 2 more remaining. Was thinking to try out chips, then I got this recipe from Sumathi akka here and thought to give it a try. It is very simple and easy recipe, and it feels full when we have it for breakfast. Vj liked it very much and I too loved it.
tapioca adai

Check out the related recipes, that may interest you

Tapioca murukku Soraikai adai 

Check how to peel tapioca in the below video



Maravalli kizhangu adai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time 3 hr soaking time    |  Cook time: 15 mins     Makes: 12

Ingredients

Idli rice – 2 cups

Chopped tapioca – 2 & 1/4 cups

Red chilli – 2

Black pepper – 1 tsp

Cumin seeds – 1 tsp

Onion – 2

Curry leaves – 1 sprig

Salt – As needed



Method

  1. Soak rice for 3 hrs minimum. Cut and peel tapioca.
  2. Chop them into small cubes or you can even grate it.
  3. 1-chop
  4. Add red chilli, pepper, cumin seeds and cut tapioca to the blender.
  5. 2-grind
  6. Grind it with little water. Transfer to the mixing bowl.
  7. 3-ground
  8. Drain water from soaked rice and grind it with little water.
  9. 4-rice
  10. It can be ground coarsely (finer than rava) or smooth too. Add to the mixing bowl.
  11. 5-ground
  12. Add salt, finely chopped onion and curry leaves. Mix well. Adjust the consistency of the batter, it should be thick like adai batter. 
  13. 6-mix
  14. Heat a tawa and drizzle with oil. Spread a ladle full of batter and cook covered in medium flame. Flip and cook for a minute.
  15. 7-adai

Dosai version

  1. Grind rice and tapioca together without red chilli, pepper and jeera. Add more water to batter and temper the batter with mustard, urad dal, green chilli and curry leaves. Sautee finely chopped onion. Mix these to the batter and pour as dosa (refer this post - similar way)

Notes

    • You can make as soon as you grind. This batter should need not be fermented.
    • Instead of onion, you can add asafoetida powder and little grated coconut and make adai.
    • Always cook covered.

Serve hot with coconut chutney, the best combo for this adai.

Labels:

14 comments:

  1. an excellent recipe. now a days this tapioca is available in plenty at very modest rates. thanks for the recipe.

    ReplyDelete
  2. Can we use the store bought tapioca balls instead? If so, would there be changes to the ratio? Please suggest, thanks!

    ReplyDelete
    Replies
    1. Tapioca balls are processed much and cannot relate to this one, if you want you can soak 1/4 cup together with rice and grind and try.

      Delete
  3. Cool :)love tapioca definitely will try this..

    ReplyDelete
  4. Nice one Raji. Pics are inviting. Do visit my blog when you have time.
    www.vegdivine.blogspot.in

    ReplyDelete
  5. I only have frozen tapioca (we call it cassava). Can this be used? If so would any adjustments be needed?

    ReplyDelete
  6. Cooked or uncooked tapico

    ReplyDelete
  7. Different receipe
    I saw the lunch menu that you posted in Instagram
    Can u please specify the name of the milk that you use for making curd
    Thank you

    ReplyDelete
  8. I use Amul milk and milky mist curd to set.

    ReplyDelete
  9. Thank you so much

    ReplyDelete
  10. Tried this.. turned out good.. thanks for a different recipe.. :)

    ReplyDelete

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