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.
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
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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.