Maravalli Kizhangu Adai | Tapioca Dosa

Maravalli Kizhangu Adai, a traditional adai recipe from South India, made from tapioca, rice and flavored with Indian spices. We love maravalli kizhangu so often I make simple boiled and tempered tapioca for our breakfast and as an evening snack. You might already know this if you have followed me on IG :-) 

This maravalli kizhangu adai is the new addition to our breakfast menu. I have heard about this adai a lot but until a few months back, i never tried on my own. It's an instant hit at my home. I really love the flavor of the adai.

Tapioca roots are also known as cassava which is completely gluten free and easy to digest. In South India, the tapioca roots are the integral part of their cuisine especially in Kerala where it's also known as "Kappa" or "kuchi kizhangu". 

Related : How to make Adai Dosai

Lentils 

In today's recipe , I have used only a little amount of urad dal and still the adai is so soft and delicious. There are so many variations available in this recipe. Like the regular adai, you can use a mix of lentils in this recipe and reduce the amount of tapioca. That will give crispy dosa like texture ! 

Spices 

For this adai, I prefer cumin and fennel seed flavor. In addition to those flavors, you can add a inch of ginger and /or a few cloves of garlic while grinding the batter for extra flavor.

Tempering 

In the traditional lentil adai, usually onion tempering is added to the adai batter. You can do the same for this adai batter also, but i want to keep it simple hence didn't add any tempering to the batter.  

Whenever I share boiled tapioca pictures on IG, I get so many requests on how to peel the tapioca roots easily. Tapioca roots that are available here in North America are usually bigger than the one that we used to get in India and it's a little hard to peel honestly. Hence I made this quick video on how to peel the tapioca roots easily.  

Maravalli Kizhangu Adai

Preparation Time : 2 hrs | Cooking Time : 20 mins | Serves : 3 
Recipe Category: Adai | Recipe Cuisine: Indian
Maravalli Kizhangu Adai, Tapioca Dosa, Kappa Adai, Kuchi Kizhangu Adai Maravalli Kizhangu Adai, a traditional recipe made from tapioca, rice and flavored with Indian Spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Idli rice - 1 cup

Urad dal - 2 tbsp

Tapioca - 1 cup(chopped)

Red chili - 4

Cumin seed - 1/2 tsp

Fennel seed - 1/2 tsp

Turmeric powder - 1/4 tsp

Water - as needed

Salt - to taste

Oil - to make adai

Procedure

Soak the rice and dal for 2 hrs. Peel and chop the tapioca and add into the mixie/blender jar along with red chili, cumin seed, fennel seed & turmeric powder. 

Grind into smooth puree, drain the water from the soaked rice and dal and add into the mixie jar along with the needed salt. 

Grind all together as smooth batter. Pour into a vessel. That's it, your adai/dosa batter is ready.

Heat the dosa pan, pour a ladle of batter and spread it lightly with the ladle. Drizzle some oil on the sides of the adai. After a few mins, flip on to the other sides and  cook it for a few more mins. 

Tasty & healthy Maravalli Kizhangu Adai is ready. 

Related : How to make Varagu Adai / Millet Adai

Related :More Breakfast Recipes 

Serve it with your favorite chutney. We had it with coconut chutney. 

Related : How to make Coconut Chutney  

Related :More Chutney Recipes 

Notes:

• I have used flavorless oil for making this adai. But you can use coconut oil and sesame oil for more flavor.
• Don't store the leftover batter for a longer time. Try to finish within a couple of days.
• The given quantity of chilies are for mild spice. Adjust the chilies as per your liking. 
• If you don't like the fennel flavor, you can totally skip that.
• You can add a  few curry leaves or coriander leaves for extra flavor.

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Varagu Adai | Kodo Millet Adai with Drumstick leaves

Varagu Adai, a healthy breakfast / dinner recipe made from kodo millet, lentils and Indian spices. In recent times, cooking with millet is famous everywhere like tv shows, cook books and in the blog world too.

In general, I'm not too comfortable in including any new millet in my diet as soon as I hear about it or just because it went viral in the online world. Hence I'm a little late for the millet party. 

For a while now, I have been including all kinds of millet in our diet little by little. Instead of replacing rice with millet for our lunch, I like to add them in dosa batter or  adai. And this varagu adai is my recent favorite. 

Millet Vs Rice 

Compared to rice, millets have a good amount of fibre, protein and amino acid. Therefore including millets in your diet adds more benefit to your overall health. 

Other millets 

Millets like samai(little millet) and kuthiraivali(barnyard) can also be used in this recipe in the place of kodo millet. I have tried with all these three millet and it tastes good without much difference in taste. 

Related : How to make Adai Dosai 

Drumstick leaves

I have tried this adai with and without drumstick leaves. Adding drumstick leaves definitely gives nice flavor to the adai. But it's totally optional. In recent times, I have made them mostly without drumstick leaves because it's really hard to source here. 

Ok, now let's check out on how to make these delicious 

Disclaimer: I'm not a nutritionist or dietician, all my knowledge about the food/grains are acquired through reading or watching videos from the experts in the field. 

Related : Millet Recipe Collections

Millet Adai/Varagu Adai

Preparation Time : 2 hrs | Cooking Time : 20 mins | Serves : 4 
Recipe Category: Adai | Recipe Cuisine: Indian
Millet Adai, Varagu Adai, Adai with drumstick leaves, Varagu Adai, a healthy breakfast / dinner recipe made from kodo millet, lentils and Indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Varagu/Kodo Millet Rice - 1/2 cup

Toor Dal - 1/2 cup.

Channa Dal - 1/2 cup.

Urad Dal - 1/2 cup.

Red chili - 5 no

Cumin seed - 1 tsp

Fennel seed - 1/2 tsp

Ginger - 1/2 inch pieces

Turmeric powder - 1/4 tsp

Asafoetida - 1/8 tsp

Drumstick leaves - 1/2 cup loosely packed

Salt - to taste

Mustard & split urad dal - 1/2 tsp

Onion -1(finely chopped)

Curry leaves - few

Procedure

First put all the dal and varagu rice in a bowl and wash it well. Then soak it in water along with chili,cumin and fennel for 1 1/2 - 2 hrs.

Once it's soaked well.Grind it in the wet grinder/mixie along with ginger into fine paste and remove it in a bowl and keep aside.

Heat the pan with 1 tbsp of oil and  add mustard ,split urad dal,curry leaves & onions,saute it with pinch of salt until onions becomes translucent.

Add this onion into batter along with turmeric,salt & asafoetida and mix well.Finally wash the drumstick leaves and add it into the batter. Add water and adjust the consistency of the batter. 

Heat the tava ,grease the tava and pour the ladle full of batter and spread like dosa(keep it in low flame,so that you can able to spread,after spreading the batter increase the flame)and cook it for 2-3 mins,then flip it and  cook on other sides.Once it becomes golden brown on both sides,remove it.

Healthy Varagu Adai Dosai is ready. Serve it  with coconut chutney/ Sugar or even with jaggery.

Related: Side dish for idli and dosa 

Related: How to cook millets

Notes:

• Drumsticks leaves is optional, but adding that gives great flavor to this adai.
• You can make this adai as thick or thin as per your liking.
• Try to finish the batter within two days. After that, it wont taste good.

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Adai Dosai | Lentil crepes | Breakfast recipe

Adai Dosai , a healthy and delicious crepe from Tamilnadu made from the mix of four varieties of lentils. It's very fulfilling and usually served as breakfast and occasionally as earlier dinner. Adai with Aviyal is a famous combo in many restaurants nowadays. When i was chennai, first time, i came to know that adai is served with aviyal in many hotels there. But so far I haven't tried that combo at home or in a restaurant.

Even though Adai is the common breakfast in our home, we never made aviyal as accompaniment for adai so far, we like to have this with coconut chutney or  plain sugar. For me, adai with sugar is the best combination till date. ST doesn't like to have adai (even puttu & upma) with sugar (just like appa),so for his sake i started to make coconut chutney, but nowadays i too like that combo. 

Now let's check out on how to make this delicious Adai ! 

PS: I don't want to remove some old photos,so keep as it is :-) .

Adai Dosai

Preparation Time : 2 hrs for soaking | Cooking Time : 20 mins | Makes : 12 dosa 
Recipe Category: Dosa | Recipe Cuisine: Indian
Adai Dosai, Adai, Indian Breakfast, Lentil Crepes, Tamilnadu Breakfast Adai Dosai , a healthy and delicious crepe from Tamilnadu made from the mix of four varieties of lentils.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Idly Rice - 1 cup

Moong Dal - 1/4 cup

Toor Dal - 1/4 cup

Channa Dal - 1/4 cup

Urad Dal - 1/4 cup

Red chili - 2 nos

Cumin seed - 1 tsp

Fennel seed - 1 tsp

Ginger - 1 inch pieces
Asafoetida powder - 1/4 tsp
Coriander leaves - few

Onion -1/2 cup(finely chopped)

Curry leaves - few

Turmeric powder - 1/4 tsp

Oil - 1 tsp

Salt -  to taste

Procedure 

Put all the dal in one bowl & rice in another bowl.Soak both of them for 2 hrs.

After that first grind the rice  in the wet grinder/mixie into fine paste and put it in the bowl.Then grind dal along with red chili,cumin seed,ginger & fennel seed into paste(No need to grind the dal for long time like we did for idly/dosa batter.

Once it become fine paste, add it into rice batter. Add salt & asafoetida powder.

In a laddle add the turmeric powder with little water and add into adai batter and mix everything well.

Heat oil in a kadai add curry leaves& onions,saute it  until onions becomes translucent.

Add this onion into batter along with coriander leaves  and mix well.

Heat the tava ,pour the ladle full of batter and spread like dosa(keep it in low flame,so that you can able to spread,after spreading the batter increase the flame)and cook it for 2-3 mins,then flip it and  cook on other sides.Once it becomes golden brown on both sides,remove it.

Serve this Adai Dosai with coconut chutney or sugar. For more breakfast recipe, check out my collections here 

Notes:

• If you dont like fennel smell, you can skip that.
• As per your liking, you can make thin or thick adai.
• To make thin adai, keep the batter as pouring consistency.

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