Get all the ingredients ready | 
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Soak the chana gram for 2 hours. Drain the dal. Grind the chana gram with salt, green chilli, garlic and ginger. Use very little water while grinding. Grind the batter with a coarse paste. |
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To the batter, add shredded maravalli kizhangu, add onion, malli, curry leaves, sombu and mix well. Take a small size batter and make a ball and gently flatten it. |
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Heat the pan with oil in medium flames. Gently lower the vadai in hot oil and cook for a minute. |
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Cook the vadai on both sides. |
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Until the vadai turns golden brown and drain the vadai from oil. |
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Maravalli Kizhangu / Topioca /Yuca Vadai is ready. |
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Softy vadai. great taste :)
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