Tapioca Vada

It’s my all time favorite snacks. This is the unique recipe which is very popular in my nativity. But it’s a seasonable vegetable named as Maravalli kilangu.

Tapioca vada is a protein-rich delicacy. The taste is too good. This goes well with coconut chutney, red chilli chutney & tomato sauce…

Many of the south Indians likes to have this. It’s also very famous in n Kerala named as Kappa Kizhangu. It tasted too good and has health benefits. 

You should be very careful when you clean & peel the tapioca outer skin. It’s somewhat hard while using knife handle it properly. But once you prepared this dish, I’m sure you will definitely love this most…

Ingredients
Tapioca – 1 (Large)
Dry Red Chilli – 7
Fennel Seeds – 2 tsp
Idli Rice – ½ cup
Maida – ¼ cup
Chopped Onion – 1 (Big)
Chopped Ginger – 1 inch piece
Small onion - 5
Pepper Seeds – 1 tsp
Chopped Coriander & curry leaves – few
Chopped Green Chilli – 2
Salt to taste
Oil to fry
Method
Soak idli rice for about 20 to 30 min. By mean time, wash and peel the outer layer of tapioca skin and cut into small pieces. Then keep it aside in a bowl.
After that, in a mixer or grinder add soaked rice, tapioca pieces, salt, red chilli, fennel seeds and small onions. Then grind it well. Don’t add too much of water.
Sprinkle water when it’s really needed. Once it done, transfer this batter into medium bowl.
Then add chopped onion, ginger, green chilli, pepper seeds, maida powder, coriander & curry leaves. And then mix it well.
In pan heat oil, try making the vada shape by using tapioca batter and drop slowly into the hot oil.
Flip both the sides and set into the paper towel to remove the excess oil in it.
Serve hot vada with coconut chutney, chilli chutney or tomato ketchup.