Maravalli kizhangu vadai (Tapioca, Kappa)

Maravalli kizhangu vadai/ Kappa kizhangu vadai/ Tapioca vada is a crispy, delicious and flavorful vada prepared with tapioca and white urad dal. Tapioca/ Kappa aka Cassava (Maravalli kizhangu) offers some great health benefits, so adding in our diet once in a while is good so here is one such recipe.

A regular medhu vadai with a healthy tapioca twist won’t take much time to prepare but surely makes the vadai super yummy. My mom makes this Maravalli kilangu vadai during festivals along with Sundal and Payasam and we used to love it especially me as I love Tapiocas. Don’t you guys like Tapioca?? I hear a big YESSS!! on no onion festival days she makes Spinach medhu vadai the recipe of it I have already posted, and many of you have already tried making it and loved it.

Bhogi festival is already there and Pongal is almost there so thought to post this lost/ interesting recipe which might be useful for many out there waiting to serve their family yummy food.

Now back to the recipe. The tapioca used in this recipe is frozen (we don’t get fresh ones here) one so could not share the cleaning and chopping images, but if you are making this vadai with fresh Tapioca/ Maravalli kizhangu first peel the skin, wash it thoroughly to get rid of any sand and then chop it carefully.
If you guys missed my yesterday’s post here it is MILLET SWEET PONGAL.

Few tapioca recipes that might you might be interested in:

So let’s get to the making of Maravalli kizhangu vadai!!

Maravalli kizhangu vadai (Tapioca, Kappa)

2023-01-12 22:32:32

Serves 5

Prep Time

3 hr

Cook Time

20 min

Total Time

3 hr 20 min

Prep Time

3 hr

Cook Time

20 min

Total Time

3 hr 20 min

Ingredients

1. Tapioca/ Kappa/ Maravalli kizhangu – 1 cup
2. Whole white urad dal – 1 cup
3. Onion – 1(small sized)
4. Green chilli – 2
5. Curry leaves – a sprig
6. Rice flour – 1 to 2 tbsp (optional for crispiness)
7. Salt - to taste
8. Oil – for frying

Note

* 1 cup = 235 ml

Instructions

Soak whole urad dal for 3 to 4 hours. Grind it in blender adding salt. The batter should be thick and fluffy. Transfer the batter to a bowl.
Now in a blender add chopped Tapioca/ Maravalli kizhangu. Grind it into paste without adding any water. Keep it aside.
Now to the vada batter add Maravalli kizhangu paste, chopped onion, green chilli and curry leaves. Mix everything well. (For extra crispiness/ batter becomes watery you could add 2 tbsp rice flour to the batter)
Heat oil in a kadai. Take a banana leaf or zip lock cover. Grease it with little water and take a small portion of batter and place it. Then flatten the dough and make hole in the center.
Now drop it oil and fry them until golden brown.Transfer it to a plate with paper towel to drain excess oil. Serve it hot with chutney and sambar.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Maravalli kizhangu vadai with step by step images

Soak whole urad dal for 3 to 4 hours. Grind it in blender adding salt. The batter should be thick and fluffy. Transfer the batter to a bowl.
Now in a blender add chopped tapioca/ maravalli kizhangu. Grind it into paste without adding any water. Keep it aside.
Now to the vada batter add maravalli kizhangu paste, chopped onion, green chilli and curry leaves. (For extra crispiness/ batter becomes watery you could add 2 tbsp rice flour to the batter) Mix everything well.
Heat oil in a pan. Take a banana leaf or zip lock cover. Grease it with little water and take a small portion of batter and place it. Then flatten the dough and make hole in the center then gently remove from the ziploc/ leaf and drop it in the preheated oil.
Now drop it oil and fry them until golden brown.Transfer it to a plate with paper towel to drain excess oil. Serve it hot with chutney and sambar.