Maravalli kizhangu| mara seeni kilangu|மரவள்ளி கிழங்கு(in tamil) also called as Kappa in Kerala, Tapioca in English is a root vegetable. I have always eaten maravali kizhangu chips during my childhood days, fondly called as kuchi chips. I have never tasted maravalli kizhangu in any form. My sister was telling me from last year to try maravalli kizhangu adai. I am clueless of the recipe and didn’t attempt to try at home. Last week while casually searching for something else in the book shelf, came across the recipe of Maravalli kizhangu adai, in Revathy shanmugam madam’s cook book. I learnt the method of how to take the skin of cassava | maravalli kizhangu, from my helper. Check out my
Maravalli kizhangu adai recipe
Preparation Time :15 mins + soaking time 3 hours | Cooking Time :5 Min per adai |Makes: 12-13
Raw rice | sona masoori rice 1 cup
Toor dal 1/4 cup
Channa dal 1/4 cup
Moong dal 1/4 cup
Urad dal 2 tblsp
Red chili 7-8
Maravalli kizhangu grated 2 cups*
Fennel seeds or sombu 1 tsp (optional)
Salt as needed
Curry leaves few
Oil to make adais
- Wash the maravalli kizhangu few times in running water.
- Take out the skin. Please refer the video above on how to remove the skin of cassava | maravalli kizhangu.
- Grate the maravalli kizhangu or chop them into fine pieces.
- This doesn’t get discolored so you can grate and keep it inside the refrigerator.
- In a wide bowl, add rice, moong dal, toor dal, channa dal and urad dal.
- Add the red chili and ginger .
- Wash and soak this in water for 3 hours.
- Drain the water and grind this along with curry leaves.
- In the last add the grated kizhangu and grind this till the grated kizhangu blends well with the batter.
- Transfer the batter to a vessel and add salt and asafoetida.
- Finely chop 2 onions and add to the batter.
- No need to ferment the batter. You can use it immediately.
- Heat a dosa pan and add 2 ladle of adai batter to this.
- I usually make adai bit thick, but if you want to make it as an adai dosai, you can add 1 and 1/2 ladle of batter and spread as a thin dosa.
- Make a hole in the center. This enables the adai to gets cook in the center easily.
- Drizzle oil around the adai.
- When it is cooked on one side, flip the adai.
- When it is done on both sides, take out from the pan.
- Serve hot with jaggery or molagapodi or any chutney of your choice.
- Generally coconut chutney goes well with adai.
Video of how to make Maravalli kizhangu adai
Method:
- Wash the maravalli kizhangu few times in running water.
- Take out the skin. Please refer the video above on how to remove the skin of cassava | maravalli kizhangu.
- Grate the maravalli kizhangu or chop them into fine pieces.
- This doesn’t get discolored so you can grate and keep it inside the refrigerator.
- In a wide bowl, add rice, moong dal, toor dal, channa dal and urad dal.
- Add the red chili and ginger .
- Wash and soak this in water for 3 hours.
- Drain the water and grind this along with curry leaves.
- In the last add the grated kizhangu and grind this till the grated kizhangu blends well with the batter.
- Transfer the batter to a vessel and add salt and asafoetida.
- Finely chop 2 onions and add to the batter.
- No need to ferment the batter. You can use it immediately.
- Heat a dosa pan and add 2 ladle of adai batter to this.
- I usually make adai bit thick, but if you want to make it as an adai dosai, you can add 1 and 1/2 ladle of batter and spread as a thin dosa.
- Make a hole in the center. This enables the adai to gets cook in the center easily.
- Drizzle oil around the adai.
- When it is cooked on one side, flip the adai.
- When it is done on both sides, take out from the pan.
- Serve hot with jaggery or molagapodi or any chutney of your choice.
- Generally coconut chutney goes well with adai.
- We had with a glass of butter milk.
Notes:
- You can add fennel seeds or sombu while grinding the batter. This gives a nice flavour to the adai.
- You can add finely chopped coriander leaves to the batter while adding onions.
Hello mam, how long will it stay good in fridge?
Hi it will stay good for 3 days.