Tapioca Vada/Maravalli Kizhangu Vadai Recipe

Cooking Directions

• STEP 1.Soak the tapioca pearls in water for 4-5 hours or overnight.
• STEP 2.Drain the water and grind the soaked tapioca pearls along with soaked lentils, ginger, green chilies, and curry leaves to a coarse paste.
• STEP 3.Transfer the mixture to a bowl and add chopped onions, coriander leaves, salt, and spices. Mix well.
• STEP 4.Heat oil in a deep pan for frying. Take a small portion of the mixture and shape it into a flat round vada.
• STEP 5.Carefully drop the vada into the hot oil and fry until golden brown and crispy.
• STEP 6.Remove the vada from the oil and drain excess oil on a paper towel.
• STEP 7.Serve the tapioca vada hot with coconut chutney or tomato ketchup.

Cooking Tips

• Make sure to soak the tapioca pearls and lentils for a sufficient amount of time to ensure they are soft and easy to grind.
• You can adjust the spiciness of the vada by adding more or fewer green chilies.
• To make the vada extra crispy, you can add a tablespoon of rice flour to the mixture.
• If the vada mixture is too watery, you can add a little bit of rice flour or gram flour to bind it together.
• For a healthier alternative, you can shallow fry the vada instead of deep-frying.

Storage and Serving

• Tapioca vada is best served hot and crispy.
• You can store any leftover vadas in an airtight container in the refrigerator for up to 2 days.
• To reheat the vadas, you can either microwave them for a few seconds or heat them in a preheated oven at 350°F (180°C) for 5-7 minutes.
• Serve the reheated vadas with chutney or ketchup.