Maravalli kizhangu adai
Maravalli kizhangu adai with just rice and tapioca as main ingredients. Adding spices gives more taste and flavor to this wonderful breakfast dish.
Servings: 12
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 as needed
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.