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    Home » Recipes » Snacks

    Kappa kizhangu vadai, kappa vada, tapioca vada

    April 24, 2019 by Raks Anand 2 Comments / Jump to Recipe

    Kappa vada recipe with easy procedure and simplest ingredients. Using small onion in the kappa kizhangu vadai adds flavour. Full video recipe.

    kappa-vada
    Jump to:
    • Inspiration
    • My notes
    • Related posts
    • Recipe card
    • Step by step photos

    Everyone loves tapioca in my mom in law family. Tapioca is known in various names in tamil. Kuchi kilangu (kizhangu), kappa kizhangu, maravalli kizhangu. They have it boiled with salt as such.

    How much ever we make, it will be emptied in no time. I am neither a fan, not a hater. Whenever we get to see good quality kappa kizhangu, we buy. Vj enjoys while aj too tastes if I give.

    kappa kizhangu vadai

    Most of the times, it is sourced from Malaysia I guess. It is widely known as cassava here in Singapore. Last week when I went for monthly groceries, saw these fairly good quality kappa kizhangu in Mustafa.

    Usually it will be Vj who checks with me if we are buying tapioca. It is available in wet markets as well. This time, it was me, who asked him. I picked five tapioca tubes. Before he wondered, I told myself I am going to make kappa vada.

    Inspiration

    I wanted to try this ever since we tasted it in our recent India trip in a restaurant called Kappa Chakka Kandhari. I Instagrammed about it too. It was so evident that the vada was deep fried in coconut oil. Soft, melt in mouth vada which had minimal ingredient, simple but flavorful.

    My notes

    • Do not over work with the cooked tapioca. Especially when you run in the mixer. Because it will turn glutinous and hard to work with. Just mash or grate it. If using mixer, use Pulse option once or twice.
    • Rice flour can be added 1 or 2 tablespoon extra if it is drinking too much of oil.

    Related posts

    • Vazhakkai vada
    • Tapioca chips
    • Kuchi chips

    Recipe card

    kappa-vada
    Print Pin
    4.41 from 5 votes

    Kappa vada recipe

    Kappa vada recipe with easy procedure and simplest ingredients. Using small onion in the kappa kizhangu vadai adds flavour. Full video recipe.
    Course Snack
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 25
    Cup measurements

    Ingredients

    • 2 tapioca tubes
    • 1 tablespoon rice flour heaped
    • 10 small onions finely chopped
    • 2 green chilli finely chopped
    • 1 teaspoon ginger finely chopped
    • ½ teaspoon cumin seeds
    • 1 sprig curry leaves
    • 2 tablespoon Coriander leaves finely chopped
    • Salt
    • Coconut oil/ any cooking oil to deep fry
    Prevent your screen from going dark

    Instructions

    • Boil tapioca in enough water, cook until soft. Mash it well once cooled down.
    • Take mashed kappa, chopped onion, green chilli, ginger, cumin seeds, curry leaves, coriander leaves, rice flour, salt.
    • Add little water to loosen up and mix.
    • Grease your hands with water. Make small balls out of it.
    • Flatten into vada. Shape few vadas and keep it ready for a batch.
    • Heat oil in a kadai until hot. Do not let it fume.
    • Slip in the vadais and deep fry both sides until golden.
    • Drain in paper towels. Repeat to finish.

    Video

    Notes

    • I tried steaming, but it took really longer than boiling method.
    • You can also pressure cook with enough water to immerse tapioca, cook for two whistles in medium flame.
    • If grinding the tapioca in blender for mashing, do not use more than one or two grinds. Grinding too long turns rubbery.
    • Slice, chop onion well for good taste.
    • The vada puffs nicely. So pat to required thickness accordingly.
    • Do not let the oil be too hot while dropping the vada. It will make the surface rough and uneven and drinks more oil.
    • Use cold pressed coconut oil for best results.
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    Step by step photos

    1. Cut, peel and wash tapioca. Refer this video on how to peel tapioca in detail. 

    peel, wash

    2. Boil tapioca in enough water, cook until soft. Mash it well once cooled down.

    cook soft

    3. I ground one batch to crumble. You can skip and mash with a potato masher or hands too. Please read my notes on this.

    pulse

    4. Take mashed kappa, chopped onion, green chilli, ginger, cumin seeds, curry leaves, coriander leaves, rice flour, salt. Add little water to loosen up and mix. 

    ingredients
    mix

    5. Grease your hands with water. Make small balls out of it. Flatten into vada. Shape few vadas and keep it ready for a batch.

    shape vadai

    6. Heat oil in a kadai until hot. Do not let it fume. Slip in the vadais and deep fry both sides until golden.

    deep fry

    Drain in paper towels. Repeat to finish.

    kappa vada ready

    Enjoy the crispy, light and tasty kappa kilangu vadai hot!

    kappa vada

    Other Instant snacks

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      Methi Muthiya Recipe
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      Gur makhana recipe
    • maddur vada
      Maddur Vada Recipe | Crispy & Crunchy ✅
    • Honey chilli potato
      Honey Chilli Potato Recipe

    Reader Interactions

    Comments

    1. Devi

      February 05, 2023 at 1:58 pm

      Hi Raji what rice flour r u using.for me the vadai is dissolving in oil

      Reply
      • Raks Anand

        February 06, 2023 at 1:18 pm

        Regular rice flour. Did you allow the kizhangu mixture to cool or you are making it when it is still warm? Also make sure the kizhangu is not over cooked. If it does, then it retains water and it can dissolve in oil. Use more flour for binding and try again.Let me know if you have any other questions.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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