Today we are going to see how to make maravalli kizhangu adai / kappa adai / Tapioca Adai recipe with step by step pictures.
Maravalli Kizhangu has various names and it differs region to region. We call this as kappa kizhangu and it has other names like Maravalli Kizhangu, Kuchi kizhangu, Tapioca and Cassava in other regions.
It has a very thick skin but if it is very fresh, the skin comes off easily from the starchy flesh. If you don’t get fresh marvalli kizhangu, use a sharp knife to remove the thick outer skin. After peeling the skin, you can either grate it or chop into small pieces (whichever you find easy). I have grated the tapioca which is easy compared to the chopping.
If you don’t have any common allergies against root based vegetables, then you can you make this recipe and enjoy it for breakfast or dinner.Tapioca is naturally gluten free and easy to digest. It controls weight gain and is rich in Vitamin C and minerals.
Generally adai batter is prepared by grinding lentil into a coarse batter. This adai recipe with tapioca can be grind into a fine batter or slightly coarse batter according to the consistency you need.
For thin adai, make the batter thin and for thick adai, make the batter slight thick. Adai takes long time to cook, so cook it in medium flame on both the sides for uniform heat spread.
Other Maravalli Kizhangu Recipes:
Preparation Time: 20
Soaking Time: 8 hours
Cooking Time: 30 minutes
1 cup raw rice
½ cup toor dal
¼ cup channa dal
2 cups grated maravalli kizhangu
3 dry red chillies
1 inch ginger
Salt to taste
A big pinch asafoetida
2 tsp oil
½ tsp mustard seeds
½ tsp cumin seeds
Few curry leaves
¾ cup onion, finely chopped
Water required to make batter
Method with step by step pictures:
1) In a mixing bowl, add rice, toor dal and channa dal.
2) Wash it well for two or three times. Add sufficient water and soak it for 8 hours. I have added water 2 inch just above the rice quantity.
3) After 8 hours, drain the water. Grind the half part of rice and dal mix using the mixie by adding enough water.
4) Transfer to a bowl.
5) Add the remaining rice and dal mix to the mixie jar. Add grated maravalli kizhangu, dry red chillies and chopped ginger.
6) Grind it to a smooth coarse paste and add it to the same bowl.
7) Take another pan, add oil. Once it is hot, add mustard seeds, cumin seeds and few curry leaves.
8) Add onion and saute till it is soft and translucent. Add this sauteed onion to the batter.
9) Add asafoetida and salt to taste.
10) Mix well and adjust the water consistency according to the need. The batter should be slightly thick than the usual dosa batter we prepare.
11) Heat a griddle or tawa.
12) Pour a ladle full of batter and spread it evenly. you can pour it as thick or thin dosa. Drizzle the oil.
13) When one side is cooked, flip to cook the other side.
14) When both the sides are cooked, transfer to a plate and repeat the procedure with rest of the batter.
15) Serve hot with tomato chutney or any of your favorite chutney.
1) Serve it with powdered jaggery, any of the chutney for breakfast or for dinner.
2) It pairs well with avial too.
1) Instead of one cup idly rice, 1/2 cup raw rice and 1/2 cup idly rice can be used.
2) The tapioca or kappa can be grated well in advance before making this adai.
3) Sauting onion is optional. if you are not sauting the onion, then you can add all the ingredients used for sauting to the batter excecp oil.
4) Adjust the water consistency based on how you make adai. If you want thin adai, then keep the batter thin. if you want thick adai, keep the batter thick.
5) If there is any leftover batter, it stays good for a day if stored in refrigerator as we have sauteed the onion well. If you are using the raw onion without sauteing, then use the batter within a day it is prepared.