Tapioca Medu Vadai / Maravalli Kizhangu Vada Recipe

People who want to try medu vada in a different way, this is a perfect  recipe. I've used tapioca instead of black gram dhal. Tapioca is gluten free cooks faster, it's a wonderful vegan recipe. These Vada's can be served as a starter or side dish for southindian meals.

Advance cooking please clean and steam cook the tapioca as shown in my video on Youtube

How to clean and cook tapioca video

Tapioca Vada Recipe on Youtube 

Ingredients:

250 Grams Cooked and Grated Tapioca

1/2 Cup Finely Chopped Onion

5 Sprigs Coriander Finely Chopped

5 Sprigs Curry Leaves Finely Chopped

1 Tbsp Ginger Finely Chopped

1 Cup Rice Flour Sifted 

1 Tsp Cumin Seeds

1/4 Tsp Asafetida

Salt as per taste

Oil for frying

Prep:

Clean and steam cook the tapioca till soft and tender.

Peel the tapioca and allow to cool.

Using a fine grater or cheese grater, take small pieces of tapioca and start to grate and add it to a bowl.

Once the tapioca is grated knead to form a smooth dough.

Wash, peel and clean all the veggies (onion, chilies, ginger, coriander, curry leaves).

Finely chop all the veggies and reserve.

Method:

Add finely chopped onion, coriander, curry leaves, ginger, chilies to the tapioca dough.

Add cumin and asafoetida to the dough and knead the dough.

Gradually add rice flour, 1 tbsp at a time and knead to form a dough which is sticky yet firm.

If we add excess rice flour the vadas will be hard and not spongy.

Heat oil in a wok on low flame for frying the vadas.

Once the oil reaches smoking point place it on medium flame.

Add salt to the dough and sprinkle few drops water and knead the dough.

Once the salt is well incorporated in the dough, take slightly larger than lime size dough ball.

Using water wet hands, take the dough and flatten it place a .hole in the middle, gently drop the vada in hot oil.

Follow the step and prepare 3 to 4 vadas in a batch.

Gently flip the vadas every 2 minutes and fry it for 5 to 6 minutes until golden.

Drain the vada from oil and reserve it in a colander or plate lined with tissue to drain excess oil.

Serve the vada as hot as possible with red coconut chutney and Enjoy!