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Maravalli kizhangu adai
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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.
Prep Time15 mins
Cook Time20 mins
Soak time3 hrs
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 12


  • 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


  • 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)


  • 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.