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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 2 tapioca tubes
- 1 tbsp rice flour heaped
- 10 small onions finely chopped
- 2 green chilli finely chopped
- 1 tsp ginger finely chopped
- 1/2 tsp cumin seeds
- 1 sprig curry leaves
- 2 tbsp coriander leaves finely chopped
- Salt as needed
- Coconut oil/ any cooking oil to deep fry
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.
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.