Maravalli Kilangu Vadai (Tapioca)


  • Maravalli Kilangu – 2 Nos Big size
  • Urad dhal – ½ cup
  • Sambar Onion – 10 to 15 Nos
  • Red Chilli – 2 Nos
  • Asafotida powder – a pinch
  • Green Chilli – 2 Nos
  • Curry Leaves – Few
  • Coriander leaves – few
  • Salt – 1 teaspoon or as per taste
  • Oil for deep frying


  1. Soak Urad dhal in water for two to three hours. Wash and remove the skin from tapioca. Grate it.
  2. Grind the urad dhal for five minutes first and then add the grated tapioca and grind to a fine paste.
  3. Chop the onion, chillies, curry leaves. Add to the paste along with salt and asafoetida powder.
  4. Heat oil in a kadai. Take a lemon size dough and flatten it. Make a hole in the middle and deep fry till it become golden brown.

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