This maravalli kizhangu adai is the new addition to our breakfast menu. I have heard about this adai a lot but until a few months back, i never tried on my own. It's an instant hit at my home. I really love the flavor of the adai.
Tapioca roots are also known as cassava which is completely gluten free and easy to digest. In South India, the tapioca roots are the integral part of their cuisine especially in Kerala where it's also known as "Kappa" or "kuchi kizhangu".
Related : How to make Adai Dosai
Lentils
In today's recipe , I have used only a little amount of urad dal and still the adai is so soft and delicious. There are so many variations available in this recipe. Like the regular adai, you can use a mix of lentils in this recipe and reduce the amount of tapioca. That will give crispy dosa like texture !
Spices
For this adai, I prefer cumin and fennel seed flavor. In addition to those flavors, you can add a inch of ginger and /or a few cloves of garlic while grinding the batter for extra flavor.
Tempering
In the traditional lentil adai, usually onion tempering is added to the adai batter. You can do the same for this adai batter also, but i want to keep it simple hence didn't add any tempering to the batter.
Whenever I share boiled tapioca pictures on IG, I get so many requests on how to peel the tapioca roots easily. Tapioca roots that are available here in North America are usually bigger than the one that we used to get in India and it's a little hard to peel honestly. Hence I made this quick video on how to peel the tapioca roots easily.
Maravalli Kizhangu Adai
Preparation Time : 2 hrs | Cooking Time : 20 mins | Serves : 3
Recipe Category: Adai | Recipe Cuisine: Indian
Recipe Category: Adai | Recipe Cuisine: Indian
Ingredients
Idli rice - 1 cup
Urad dal - 2 tbsp
Tapioca - 1 cup(chopped)
Red chili - 4
Cumin seed - 1/2 tsp
Fennel seed - 1/2 tsp
Turmeric powder - 1/4 tsp
Water - as needed
Salt - to taste
Oil - to make adai
Procedure
Soak the rice and dal for 2 hrs. Peel and chop the tapioca and add into the mixie/blender jar along with red chili, cumin seed, fennel seed & turmeric powder. 
Grind into smooth puree, drain the water from the soaked rice and dal and add into the mixie jar along with the needed salt. 
Grind all together as smooth batter. Pour into a vessel. That's it, your adai/dosa batter is ready.
Heat the dosa pan, pour a ladle of batter and spread it lightly with the ladle. Drizzle some oil on the sides of the adai. After a few mins, flip on to the other sides and cook it for a few more mins. 
Tasty & healthy Maravalli Kizhangu Adai is ready.
Serve it with your favorite chutney. We had it with coconut chutney.
Notes:
- I have used flavorless oil for making this adai. But you can use coconut oil and sesame oil for more flavor.
- Don't store the leftover batter for a longer time. Try to finish within a couple of days.
- The given quantity of chilies are for mild spice. Adjust the chilies as per your liking.
- If you don't like the fennel flavor, you can totally skip that.
- You can add a few curry leaves or coriander leaves for extra flavor.
No comments:
Post a Comment