Tapioca Adai

It’s another simple and tasty recipe. Tapioca / Maravalli Kilangu are a seasonal root. This should be grinded with rice and other ingredients. The ginger and coriander leaves give a nice aroma. This dish goes well with coconut chutney.

Ingredients

(To Grind)

Chopped Tapioca – 2 cups

Rice – 1 cup

Urad Dal – ¼ cup

Fennel Seeds – 2 tsp

Chopped Ginger – 3 tsp

Red Chilly – 8

Chopped Small Onion – 10

Salt to taste

Chopped Onions – 1 cup (Big)

Chopped Ginger – 2 tsp

Butter – 2 tsp

Sesame Oil as required

Chopped Coriander & Curry Leaves – ½ cup

Method

Clean and wash the tapioca and peel the outer skin. Then chop into small pieces.

Soak rice along with urad dal, red chilli, fennel seeds and salt for 3 to 4 hours.

Then grind them together to get a fine paste, add chopped ginger, onion and water as much needed. Then grind them together to get a fine paste.

Let this batter for at least one whole night or 10 to 12 hours. Then this batter is ready to make adai.

Now add chopped onions, ginger, curry leaves and coriander leaves into this batter. And then mix it well.

Now heat the dosa pan. Add 1 spoon of batter and spread it in a circular motion.

Now add oil, and close the lid for half a min. Then it starts to turn brown. Add oil all around and cook on both sides and remove from the pan.

  
Tapioca adai is ready now and serve with coconut chutney.