Name: Tapioca vada/ maravalli kizhangu vadai recipe by Subashini Krish at BetterButter
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 8
Ingredients: 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

Instructions

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

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