Tapioca (Maravallikizhangu) Medhu Vadai

Tapioca roots are highly rich in carbohydrates also these roots are gluten free, and nearly protein free...making vadai out of this delicious tapioca roots is one of the best snacks which my grandma used to do whenever we go to our grandma's village..My grandma's village is very much near to Tindivanam, its a cute little village which is still in Villupuram district brings me loads of beautiful memories..This medhu vadai is one of my favourite snacks from my grandma, i want to post this delicious snacks which makes me nostalgic for Shama's event, where she is asking her blogger friends for Village dishes....one of the easiest way to insert tapiocas in our dishes..none will find out the difference between usual medhuvadai..Tasty medhuvadai goes to Grammathu Kaimanam a fabulous event by Shama of Easy2cook..






1 cup Urad dal

2 cups Tapioca(maravallikizhangu)grated

1 cup Chopped onion

3 nos Green chili(chopped)

1/2 tsp Fennel seed powder

1/2tsp Ginger grated

4 nos Curry leaves

2tbsp Coriander leaves

Salt as per taste

Oil for deep frying



Soak urad dal atleast for 2 hours, meanwhile grated tapioca finely and keep aside,grind urad dal just sprinkle some water will helps to grind, while the urad dal is half grounded(never add more water even its hard to grind) add the grated maravallikizhangu to the urad dal..this will help to grind evenly both urad dal n maravallikizhangu, let them grind for a while..take off the vada batter in a large bowl..










Add finely chopped onions, green chillies pieces,curry leaves, chopped cilantro leaves, ginger, fennel seed powder, salt n mix everything together..heat oil in a pan, take a small ball out of the batter n make them as vadai, make a small hole in the middle of the vadai n pour it in hot oil, do them as batches..



Tasty n crispy Tapioca(Maravallikizhangu) medhu vadai is ready to serve...





Notes

If the batter is slightly watery, can add a tablespoon of rice flour..

Make sure that oil should be very hot...