Maravalli kizhangu adai recipe, Tapioca adai

Tapioca adai/ Maravalli kizhangu adai is a protein rich breakfast/ tiffin prepared by grinding rice and dal to which ground tapioca is mixed and made into thick dosa/ adai. Adai is usually served with aviyal/ sambar/ chutney and is one such tummy filling, wholesome and healthy breakfast popular in South India. I have posted earlier an interesting recipe like this quinoa adai.

Adai is traditionally prepared with rice and lentils only and this maravalli kizhangu adai/ Tapioca adai is a slight variation to it, by adding tapioca paste which enhances the taste and health benefits of this adai. I am a great fan of tapioca/ maravalli kizhangu dishes and I have been making a lot of interesting dishes with it for quite some time but somehow miss to post it. I am really glad I finally posted this recipe and hope to post all those tapioca recipes soon.

Adai batter usually requires no fermentation/ rest time like regular idli/ dosa batter but I kept it aside for 2 to 3 hours because of that rest time the batter will be slightly fermented and will yield in yummy and soft adai. But this step is optional. Also for this recipe I used frozen taioca/ cassava because frozen ones are only available here but if you are making this adai with fresh tapioca/ maravalli kizhangu first peel the skin, wash it thoroughly to get rid of any sand and then chop it carefully. So let’s get to the making!

You may be interested in other recipes below:

PREP TIME	COOK TIME	TOTAL TIME	SERVES
3 hr 10 min	30 min	3 hr 40 min	4

Ingredients

Raw rice (pacharisi) – ½ cup
Idli rice – ½ cup
Chana dal – ¼ cup
Toor dal – ¼ cup
Urad dal – handful
Tapioca/ Maravalli kizhangu – 1 cup (chopped)
Dry red chili – 1 to 2
Cumin seeds – ½ tsp
Salt – to taste
Onion – 1 (small sized, finely chopped)
Curry leaves – few
Oil – required quantity for making adai

Directions

* 1 cup = 235 ml

How to make Maravalli kizhangu adai with step by step images

Wash and soak Idli rice and raw rice, urad dal, chana dal and toor dal together in enough water for 3 hrs.
After 3 hours in a blender soaked rice, dal, red chili, cumin seeds and salt. Grind it into coarse batter using little water, a texture between smooth and corse. Transfer the ground batter to a bowl and keep it aside for 2 to 3 hours. This step is optional, My mom always keeps the batter aside for 3 hours, this helps the batter to ferment a little and yields in better taste and soft adai.
Now in a blender add chopped tapioca/ maravalli kizhangu. Grind it into paste without adding any water.
Now add the maravalli kizhangu paste to the batter and mix well.
Finally to the batter add chopped onions and curry leaves. Mix it really well.
Heat a tawa and pour a ladle of batter and spread it thick not thin like dosa. Drizzle some oil around the adai snd cook it medium flame. When one side is cooked flip it over to the other side. When both sides look cooked transfer it a plate. Serve hot with aviyal, mint chutney or tiffin sambar! Repeat the process till all the batter is over, leftover batter can be refrigerated and used as dinner or breakfast.

Sandhya Riyaz

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Sandhya Riyaz

5 years ago

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