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Vadai is a popular South Indian snack usually served with hot chaai or hot coffee. Medhu vadai or Ulundhu vadai and the masala vadai or parupu vadai are the most common vadais prepared at homes. We usually prepare vadai as prasadham to God.
This time I tried a new version of vadai prepared with Kappa kizhangu or Maravalli kizhangu. This Kappu is a versatile in Kerala. This Kappa kizhangu is usually boiled with salt and had as evening snacks. Using this Kappa Kizhangu many recipes can be done. They can be prepared as poriyal as side dish for rice.
They also make Puttu with this Kappa kizhangu. So for a different snack I decided to try out this vadai with Kappa kizhangu. Trust me, it turned out so good. Everyone liked in our house and also my kids. Even my husband was like this vadai tasted even better than having the plain boiled kizhangu.
This vadai is so satisfying when had with hot tea. And the process is also not fancy. The only time consuming thing is to boil the kappa kizhangu. Once it is ready, the other process are so simple and can be done in no time.
Do try out this yummy snack at home and share the comments.
Kappa Vadai recipe | Snack recipes | Vadai recipes
Ingredients
- 200 gms Kappa kizhangu / Yuca (boiled)
- 1 no. Onion chopped
- 1 sprig Curry leaves
- handful Coriander leaves chopped
- 2 no. Green chilli chopped
- 1/4 tsp Cumin seeds
- 1/4 cup Rice four
- Salt required
- Oil for deep frying
Instructions
- Boil the Kappa kizhangu and pulse it few times in a blender.
- Chop onions, curry leaves, coriander leaves and green chillies.
- Add them to kappa and also add cumin seeds.
- Add rice flour and salt.
- Mix everything.
- Heat oil and shape vadai and fry them on both sides.
- Serve hot.
Notes
- Boil the Kappa either in pressure cooker or open method.
- Blend them in pulse mode so you good good texture.
- The vadai dough must be slight sticky. So add rice flour accordingly.
- Fry the vadais in medium flame. Do not fry in low flame or it may dink excess oil.
- Serve with hot chaai or coffee.
