Kappa Vadai | Tapioca Vadai
Kappa vadai is a popular South Indian snack that originated in Tamil Nadu. It is also known as cassava, maravalli kizhangu vadai or tapioca vadai. Kappa refers to the starchy root of the cassava plant, which is also called maravalli kizhangu or tapioca.
Ingredients
- 2 cups Chopped Kappa / Tapioca approximately 340 grams
- Water to cook the kappa
- ¼ cup Rice Flour
- Salt as needed
- 1 tablespoon Coriander leaves
- Few Curry Leaves
- 2 Green chillies
- 1 tablespoon Ginger
- ½ teaspoon Cumin seeds
- Oil to fry
Instructions
- Add peeled and chopped kappa/tapioca to a pressure cooker. Add enough water to cover the tapioca. Cook for 5-6 whistles.
- Once pressure releases, drain excess water and transfer the kappa to a bowl.
- Mash the kappa. Add finely chopped ginger, green chillies, curry leaves, and cumin seeds. Add salt and rice flour. Mix well.
- Grease your hands with water. Make small balls and flatten it. Make a small hole in the centre. Shape the vadas and keep them ready.
- Heat oil in a kadai until hot. Gently drop the vadai in the oil. Do not over crowd the kadai.
- Fry until both sides turn golden brown. Drain the excess oil using a paper towel. Serve hot.
Notes
I have used frozen kappa/tapioca in this recipe. You can use fresh or frozen tapioca.
You can add finely chopped onions for more crunch and flavour.
Make sure the oil is hot enough. Do not fry on high flame. Keep the heat on medium and fry till vadas turn golden brown.
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