Maravalli Kizhangu / Topioca /Yuca Vadai

Chana gram - 1 cup, Green chilli - 3, Ginger - 1 inch, Garlic - 6 cloves, Salt
Other Ingredients
Shredded maravalli kizhangu -1(medium size), Onion - 1 chopped, Curry leaves, Malli / Coriander leaves, Sombu / Fennel seeds - 1 tsp, Oil for fry

Get all the ingredients ready
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.
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.
Heat the pan with oil in medium flames. Gently lower the vadai in hot oil and cook for a minute.
Cook the vadai on both sides.
Until the vadai turns golden brown and drain the vadai from oil.
Maravalli Kizhangu / Topioca /Yuca  Vadai is ready.