Recipe : Maravalli Kizhangu Paruppu Adai | Tapioca Lentils And Rice Adai Prep Time: 2 hours soaking + 10 minutes preparation Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Breakfast, Dinner, Tiffin Serves: 3 to 4 persons

About The Recipe : Maravalli Kizhangu Adai \ Tapioca Adai : Adai is a type of dosai (ie., Indian crepe), is made from lentils and rice. Today learn how to make the adai with the twist of maravalli kizhangu \ tapioca, is made with pulungal arisi, pachai arisi, kadalai paruppu, thuvaram paruppu and simple ingredients. A cup of maravalli kizhangu contains approximately 100 calories, also lower in saturated fat, sodium and protein. It is commonly used to make the chips, puttu, poriyal and kootu. Also the javvarisi \ sogo is made from maravalli kizhangu maavu \ tapioca starch only. Now for the recipe...

Ingredients :

Maravalli Kizhangu - 1 cup (chopped) Idli Arisi \ Pulungal Arisi - 1/2 cup Pachai Arisi \ Raw Rice - 1/2 cup Kadalai Paruppu - 1/4 cup Thuvaram Paruppu - 1/4 cup Dry Red Chilli - 2 no Shallots \ Sambar Onion - 1/2 cup Ginger - 1" long Fennel Seeds - 1 tsp Asafoetida - 1/4 tsp Grated Coconut - 1/4 cup Coriander Leaves - 2 tbsp Curry Leaves - 2 stk Oil - required Salt to Taste.

Method :

Steps To Make The Maravalli Kizhangu And Paruppu Adai : Wash and soak the idli arisi, pachai arisi, kadalai paruppu, thuvaram paruppu and dry red chilli with required water for about two hours. (Image 1)

To make the maravalli kizhangu paruppu adai batter, drain the soaked ingredients and grind into paste with required water. (Image 2 and 3) Add in the maravalli kizhang, shallots, ginger, fennel seeds, asafoetida and required salt, again grind into paste. (Image 4 and 5) Finally add in the coconut, coriander leaves and curry leaves and then grind little. (Image 6 and 7) Transfer the ground maravalli kizhangu-rice-dal mixture into the bowl. If the batter is too thick, add required water, mix well and the adai batter is ready to make adai's.

To make the maravalli kizhangu adai, heat the iron tawa and pour a laddle full of batter \ required batter in the center. (Image 8) Spread into circle for about 1/4" thickness (+ or -). (Image 9) Make some holes using spoon. (Image 10) Add a teaspoon of oil. (Image 11) Cover and cook over simmer until the edges turn golden colour. (Image 12) Turn the adai and cook till brown spots appear or till done. (Image 13 and 14) Do the same for the remaining batter and ready to serve.

Serving Suggestion : Serve hot with the coconut chutney. Page : Breakfast | Tiffin Recipes Label : Collection of Adai, Idli And Dosai Recipes

Author: Kalai's Cooking Recipes