Maravalli Kilangu (Tapioca) Adai


  • Tapioca grated – 2 cups
  • Parboiled rice – ½ cup
  • Raw Rice – ½ cup
  • Thurvar dhal – ½ cup
  • Red Chillies – 8 Nos
  • Onion – 1 No
  • Sombu (aniseeds) – 1 teaspoon
  • Curry Leaves – few
  • Salt – 1 teaspoon or as per taste

Soak both the rice and dhal in water for about 6 hours. Wash and drain the excess water. Add tapioca gratings, red chillies, aniseeds and salt together and grind to a coarse paste. Chop the onion and curry leaves and add to the batter.
Heat tava and grease with oil. Pour a big laddle of batter and spread round. Pour one teaspoon oil around the adai and cook on medium heat. Flip over and cook other side also.
Serve with mild chutney.

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