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Maravalli Kizhangu Vadai / Tapioca Vada / Kappa Vadai

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Tapioca is an addiction from my childhood days. I simply love to eat the boiled one with kara chutney. Once in a while, I make other dishes like chips, dosa, stir fry or vadai.

Today’s Chennai weather demanded something hot to go with my usual evening ginger chai. so, without the further thinking, I prepared this quick vada. It doesn’t need soaking of any dal and it can be prepared instantly.

Except the grating or chopping part, this vadai can be prepared in a jiffy.


Basic Information:

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Makes: 17-20 small vadais



Kappa / Tapioca / Maravalli Kilangu – 2 medium size

Rice flour – 1/2 heaped cup

Onion – 1 medium size

Green chilli – 2, finely chopped

Ginger – 1/2 teaspoon, finely chopped

Cumin seeds – 1 teaspoon

Curry leaves – 2 tablespoons, finely chopped

Coriander leaves – 2 tablespoons, finely chopped

Salt – to taste

Video Recipe:

Subscribe to my Indian Curry Trail Youtube Channel for more recipe videos.

Method with step by step pictures:

1) Wash and peel the skin of the tapioca.

2) Chop it into small cubes or grate it. I had a tender tapioca and chopped it. If you find difficult to chop, grate it using grater.


3) Grind it without adding water.


4) Transfer the ground tapioca to the mixing bowl. Add rice flour to it.


5) Add finely chopped onion, green chilli, ginger, cumin seeds, curry leaves, coriander leaves and salt.


6) Mix well and make a dough.

7) Divide into a big amla size ball and then pat it according to your preference. I pat it like the urad dal vada.


8) Deep fry it in the oil until it turns golden brown.

9) Once done, drain the excess oil and transfer to a plate.


10) Serve hot with your favorite chutney.



1) After Grinding, based on the how wet the tapioca is, increase or decrease the rice flour quantity.

2) Make sure to serve the vada immediately. Once it cools down, it becomes rubbery.

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