Maravalli kizhangu adai with just rice and tapioca as main ingredients. Adding spices gives more taste and flavor to this wonderful breakfast dish.
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Tapioca known as maravalli kizhangu, kuchi kizhangu or kappa kizhangu is family favorite.
We buy when ever we find. I got few last week from mustafa and boiled with salt for Vj and had 2 more remaining.
Was thinking to try out chips, then I got this recipe from Sumathi akka here and thought to give it a try.
It is very simple and easy recipe, and it feels full when we have it for breakfast. Vj liked it very much and I too loved it.
Instructions
- Soak rice for 3 hrs minimum. Cut and peel tapioca.
2. Chop them into small cubes or you can even grate it.
3. Add red chilli, pepper, cumin seeds and cut tapioca to the blender.
4. Grind it with little water. Transfer to the mixing bowl.
5. Drain water from soaked rice and grind it with little water.
6. It can be ground coarsely (finer than rava) or smooth too. Add to the mixing bowl.
7. Add salt, finely chopped onion and curry leaves. Mix well. Adjust the consistency of the batter, it should be thick like adai batter.
8. Heat a tawa and drizzle with oil. Spread a ladle full of batter and cook covered in medium flame. Flip and cook for a minute.
Dosai version
- Grind rice and tapioca together without red chilli, pepper and jeera.
- Add more water to batter and temper the batter with mustard, urad dal, green chilli and curry leaves.
- Sautee finely chopped onion. Mix these to the batter and pour as dosa (refer this post - similar way)
Serve maravalli kizhangu adai with coconut chutney, the best combo for this adai.
Recipe card
Maravalli kizhangu adai
Ingredients
- 2 cup Idli rice
- 2 & ¼ cups Chopped tapioca
- 2 Red chilli
- 1 teaspoon Black pepper
- 1 teaspoon Cumin seeds
- 2 Onion
- 1 sprig Curry leaves
- Salt
Instructions
- Soak rice for 3 hrs minimum. Cut and peel tapioca.
- Chop them into small cubes or you can even grate it.
- Add red chilli, pepper, cumin seeds and cut tapioca to the blender.
- Grind it with little water. Transfer to the mixing bowl.
- Drain water from soaked rice and grind it with little water.
- It can be ground coarsely (finer than rava) or smooth too. Add to the mixing bowl.
- Add salt, finely chopped onion and curry leaves. Mix well. Adjust the consistency of the batter, it should be thick like adai batter.
- Heat a tawa and drizzle with oil. Spread a ladle full of batter and cook covered in medium flame. Flip and cook for a minute.
Dosai version
- Grind rice and tapioca together without red chilli, pepper and jeera.
- Add more water to batter and temper the batter with mustard, urad dal, green chilli and curry leaves.
- Sautee finely chopped onion. Mix these to the batter and pour as dosa (refer this post - similar way)
Notes
- You can make as soon as you grind. This batter should need not be fermented.
- Instead of onion, you can add asafoetida powder and little grated coconut and make adai.
- Always cook covered.
ramachandran narayanasamy
an excellent recipe. now a days this tapioca is available in plenty at very modest rates. thanks for the recipe.
Sucharita Sriya Chillarige
Can we use the store bought tapioca balls instead? If so, would there be changes to the ratio? Please suggest, thanks!
Raks anand
Tapioca balls are processed much and cannot relate to this one, if you want you can soak 1/4 cup together with rice and grind and try.
Chiya
Cool :)love tapioca definitely will try this..
MSangeetha
Nice one Raji. Pics are inviting. Do visit my blog when you have time.
http://www.vegdivine.blogspot.in
decafTwithspice
I only have frozen tapioca (we call it cassava). Can this be used? If so would any adjustments be needed?
Raks anand
Just Thaw and grind it.
Naga
Different receipe
I saw the lunch menu that you posted in Instagram
Can u please specify the name of the milk that you use for making curd
Thank you
rajalakshmi
Cooked or uncooked tapico
Raks anand
I use Amul milk and milky mist curd to set.
Raks anand
Un cooked
Naga
Thank you so much
madhumathi prashantth
can i use cooked one as well?
Asmitha Raj
Tried this.. turned out good.. thanks for a different recipe.. 🙂