Tapioca vada/ maravalli kizhangu vadai | Tapioca vada/ maravalli kizhangu vadai Recipe in Gujarati

ના દ્વારા Subashini Krish  |  6th Feb 2018  |  
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Tapioca vada/ maravalli kizhangu vadaiby Subashini Krish
  • તૈયારીનો સમય

    2

    Hours
  • બનાવવાનો સમય

    15

    મીની
  • પીરસવું

    8

    લોકો

1

0

Tapioca vada/ maravalli kizhangu vadai વાનગીઓ

Tapioca vada/ maravalli kizhangu vadai Ingredients to make ( Ingredients to make Tapioca vada/ maravalli kizhangu vadai Recipe in Gujarati )

  • 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

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