Tapioca vada/ maravalli kizhangu vadai | How to make Tapioca vada/ maravalli kizhangu vadai

By Subashini Krish  |  6th Feb 2018  |  
5 from 1 review Rate It!
Tapioca vada/ maravalli kizhangu vadaiby Subashini Krish
  • Prep Time

    2

    Hours
  • Cook Time

    15

    mins
  • Serves

    8

    People

1

1

About Tapioca vada/ maravalli kizhangu vadai Recipe

Tapioca or maravalli kizhangu is available in abundant during winter . They are cooked in many delicious ways and this is one among them

Tapioca vada/ maravalli kizhangu vadai is a delicious dish which is liked by the people of every age group. Tapioca vada/ maravalli kizhangu vadai by Subashini Krish is a step by step process by which you can learn how to make Tapioca vada/ maravalli kizhangu vadai at your home. It is an easy recipe which is best to understand for the beginners. Tapioca vada/ maravalli kizhangu vadai is a dish which comes from world cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 8 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Tapioca vada/ maravalli kizhangu vadai takes 120 minute for the preparation and 15 minute for cooking. The aroma of this Tapioca vada/ maravalli kizhangu vadai make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Tapioca vada/ maravalli kizhangu vadai will be the best option for you. The flavor of Tapioca vada/ maravalli kizhangu vadai is unforgettable and you will enjoy each and every bite of this. Try this Tapioca vada/ maravalli kizhangu vadai at your weekends and impress your family and friends.

Tapioca vada/ maravalli kizhangu vadai

Ingredients to make Tapioca vada/ maravalli kizhangu vadai

  • Tapioca 1/2 kg
  • Raw rice 1/2 cup
  • Channa dal 1/2 cup
  • Red chillies 6-8
  • fennel seeds 1 teaspoon
  • salt accordingly
  • curry leaves few
  • oil for frying

How to make Tapioca vada/ maravalli kizhangu vadai

  1. TAKE 1/2 KG TAPIOCA OR MARAVALLI KIZHANGU
  2. MAKE A SLIT ON THE OUTER SKIN AND PEEL IT
  3. LIKE THIS WAY
  4. WASH THEM THOROUGHLY AS THEY ARE COVERED WITH MUD AND SOAK IN A BOWL OF WATER
  5. TAKE 1/2 CUP RAW RICE AND 1/2 CUP CHANNA DAL AND WASH THEM WELL
  6. SOAK THEM FOR AN HOUR
  7. GRATE THE TAPOICAS
  8. SIMILARLY GRATE ALL THE TAPIOCAS
  9. IN A BLENDER ADD 1 TEASPOON OF FENNEL SEEDS AND 6-8 RED CHILLIES AND GRIND COARSELY T9 AVOID THE CHILLIES GETTING STUCK IN THE GRINDER
  10. DRAIN THE WATER FROM THE SOAKED RICE AND DAL
  11. GRIND THEM IN A GRINDER. I PREFER GRINDER FOR GRINDING ANY VADA BATTER TO GET THE CHAKKI EFFECT
  12. ADD THE COARSELY GROUND CHILLIES AND FENNEL SEEDS TO THE GRATED TAPIOCA
  13. ONCE THE DAL AND RICE ARE 3/4 TH GROUND ADD THE GRATED TAPIOCA. DO NOT ADD WATER.
  14. ADD SALT ACCORDINGLY
  15. SCRAP THE SIDES OCCASIONALLY
  16. ADD SOME CURRY LEAVES
  17. COLLECT THE THICK BATTER IN A BOWL
  18. FINELY CHOP AN ONION AND CORIANDER LEAVES
  19. ADD THEM TO THE VADA BATTER AND MIX WELL
  20. MAKE LEMON SIZED BALLS
  21. ARRANGE THEM IN A PLATE
  22. FLATTEN THE BALLS INTO VADAS WITH YOUR FINGERS AND DEEP FRY THEM IN BATCHES
  23. FLIP THEM
  24. COOK TILL GOLDEN BROWN
  25. DRAIN EXCESS OIL IN A KITCHEN TOWEL
  26. HOT OUTER CRISPY AND INNER GOOEY VADAS ARE READY

Reviews for Tapioca vada/ maravalli kizhangu vadai (1)

Shikha Roy7 months ago

I like to have this.
Reply

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