This tapioca (maravalli kilangu) adai is a flavorful and hearty South Indian pancake made with a blend of rice, dhal, and grated tapioca. Infused with the bold flavors of red chilies, aniseeds, and fresh curry leaves, this adai offers a unique twist to the traditional recipe. The addition of onions enhances the texture and taste, making it a wholesome and satisfying dish. Perfectly crisped on a tava, it pairs beautifully with a mild chutney, making it an ideal choice for breakfast or a light dinner.
Maravalli Kilangu Adai
6
servings10
minutes10
minutesA breakfast dish that is made with tapiaco.
Ingredients
Tapioca grated – 2 cups
Parboiled rice – ½ cup
Raw Rice – ½ cup
Thurvar dhal – ½ cup
Red Chillies – 8
Onion – 1
Sombu (aniseeds) – 1 teaspoon
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- 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.